Coat half a head of cauliflower, in pieces, in coconut oil + 1tsp of tumeric and 1tsp of ground Coriander Seeds. Roast in oven for 15mins on 200c.
In a frying pan brown a leek and an onion for 5mins. Add 4 cloves of garlic, minced, and some grated ginger. Then after about a minute add 5 x cardamom pods, a cinnamon stick, a pinch of chilli flakes, pepper, and a tsp of Garam Masala. Cook for a minute then add 1/4 cup fish stock and a can of coconut milk. Add a further Tsp of turmeric and a tsp of ground coriander. Stir and bring to a light boil.
Let simmer for 5 or 10 mins then add in the roasted cauliflower from the over along with a heap of baby spinach and diced fish. (I used a pinky I had vac packed in the freezer) – Lastly, squeeze in the juice of a lemon and serve topped with fresh coriander and chilli.
NOTE: if using pinky, cut big chunks, mine were small and kind of dissolved into it real quick.