INGREDIENTS:  (Serves 1 – NOTE curry paste serves 4, just use a 1/4)
1/3 Broccoli Head
1 Green Chilli *
1/2 Thumb Fresh Ginger *
2 Sticks Lemon Grass *
2 Garlic Cloves *
Bunch Fresh Parsley *
2 Limes (Zest and Juice) *
1/2 tsp Cumin *
1/4 tsp Fenugreek *
1/4 tsp Turmeric *
Pinch Salt *
Pinch Black Pepper *
2tbsp Rapeseed Oil *
160ml Coconut Milk
1 Cod Fillet
1/4 lime (optional to serve)


Pulse the broccoli florets in a blender until rice like consistency forms, about 30seconds. Put the rice in a bowl and leave to one side.
There is no need to wash the blender. Now add all the curry paste ingredients (*) and blend together until smooth. Feel free to add more or less fresh chilli depending on how spicy you like your food.
Put 3/4 of the curry paste in a air tight container and store in the fridge for up to a month.
Put a saucepan on a medium heat and add the remaining 1/4 of curry paste. Stir until the spices start to toast and a good aroma is formed.
Then add the coconut milk, bring to a simmer for 5mins.
While waiting dice the cod into bite size pieces and then add to the curry. Leave to cook for 3-5mins and then stir though the  broccoli rice as well. Cook for a further 2-3mins and then tip into a bowl.
Top with a lime wedge or some more parsley to serve.


Calories = 402kcal
Protein = 29.1g
Fat = 29g (Saturated fat = 12g)
Carbohydrates = 7.2g (Sugars = 5.9g)


The paste is made to serve 4 as it is hard to blend a very small paste as it will just get stuck under the blade.
Coriander is normally used in curry paste but I can not stand the flavour so I use parsley instead, feel free to try either.