Fish Curry with Cauliflower "Rice"

Cut the fish into cubes and remove all the bones. Season them with salt and pepper.

Briefly boil the fish and shrimp (optional) for 5 min. Remove and reserve 50mL of water.

Coarsely chop 1 onion, 1 garlic clove and tomatoes without skin or seeds.

Put in a pan together with 3 c.soup of oil and cook with the fire for at least about 15 min. Grind with the magic wand.

Add the coconut milk, wine (optional), curry, 1/2 chilli (optional), diced fish and lime juice. Cook, with the fire at least, for about 15 min.

Uncap and add the shrimp (optional) and 1 sprig of chopped coriander. Cover 5 min for the shrimp to finish cooking only with the heat of the sauce. And it is ready to be served.

Wash the cauliflower florets and let them dry well. Chop them well and set aside.

Chop 1 onion and 2 cloves of garlic and sauté them in a frying pan with 4 c.soup of oil.

When it is almost ready, add the cauliflower and cook for about 40 seconds, enough to be hot. Serve immediately.