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Sarah's Famous Keema

Sarah's Famous Keema
Sarah's Famous Keema


Barramundi 125g or white fish
Cauliflower 14 head riced
Olive Oil 5ml ( 14 tbsp )
Broth / Stock 125ml ( 12 cup )
Tomato 12 diced
Fennel, Ground 1g ( 14 tsp )
Cumin, Ground 1g ( 14 tsp )
Garam Masala 1g ( 14 tsp )
Turmeric, Ground 1g ( 14 tsp )
Curry Leaves, Dried 14 bunch optional
Fresh Chilli 14 optional
Coriander 14 bunch chopped


  1. Heat your fry pan over medium heat and add your extra-virgin olive oil. Add your spices and fry off for 2 to 3 minutes or until lovely and fragrant.
  2. Add in your diced tomato and chilli, and fry off for another 2-4 minutes until softened the mixture turns into a lovely paste.
  3. Add the broth and cauliflower, coating well with all of the flavours for about 5 minutes or until the cauliflower starts to soften. Reduce the heat to medium, and simmer until the liquid has evaporated and you're left with a lovely thick, almost dry rice.
  4. Heat a new pan with a little olive oil and cook your fish fillet, skin off or on, to your liking or about 4-5 minutes each side and set aside to rest. If using curry leaves, fry the curry leaves in the fish pan for 2-3 minutes until crispy and golden brown.
  5. Place your Keema (rice) on your serving plate and top fish your fish, curry leaves and fresh coriander.

MACROS (per serve):

Protein 37.1g

Fats 11.1g

Carbs 14.7g

Energy 364cal/1522kJ

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