Paleo Cashew Curried Catfish.
This Paleo Cashew Curried Catfish recipe is one of my favorite clean recipes. For one thing, I really love spicy food, so I add extra cayenne to the recipe (don’t worry, the recipe listed is quite mild). I love adding curry blends to foods and soups. They give everything so much depth of flavor and can turn the blandest vegetables into flavorful dishes without adding a single calorie.
And have I gotten the chance to mention how much I love cauliflower rice? Well, Trader Joe’s has made it even simpler to attain because they sell it in their produce fridge in bags. THANK YOU, for real!!! I love to add it to so many different dishes, and I especially love it now that it’s seriously completely hassle free. If you don’t have a Trader Joe’s nearby, to “rice” cauliflower for this recipe would mean to chop up whole cauliflower into tiny bits.
I love this recipe in particular because it’s pretty quick, it’s wonderfully healthy, and it makes 4 servings, so I love to be able to put any extra away in a tupperware to have the next day. Anything that saves me time in the long run is fantastic in my book 😉
Plus, I’ve always really loved the way rice adds body and bulk to a dish, but I really don’t like how heavy my stomach feels after eating it. This way the bulk and texture are added without the carbs and starch. Plus, if you’re on a paleo diet of any sort, or any sort of 30 day reset, this will fit in perfectly!
Paleo Cashew Curried Catfish
Ingredients:
For Catfish and Veggies:
Makes 4 Servings
- 2 Good Sized Catfish Filets (about 6oz each)
- 3 Cups Cauliflower Rice
- 1 Green Bell Pepper, diced
- 1/2 White Onion, diced
- 1-2 Cups Baby Bella Mushrooms, sliced
- 3 Garlic Cloves, finely chopped
- 3 Tbsp. Fresh Chopped Parsley
- 2/3 Cup Raw Cashew Pieces (or 1 cup whole raw cashews)
- Special Spice Blend
- Salt and Black Pepper to taste
For Spice Blend:
- 1 tsp. Ground Coriander
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Chili Powder
- 1/2 tsp. Cumin
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Cardamom
- 1/4 tsp. Allspice
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Cayenne Pepper (or more for added spiciness)
Directions:
To create the spice blend, simply place all Spice Blend ingredients into small bowl and stir until thoroughly mixed. Save extra in a jar or sealed container for future use (it goes great on salmon, acorn squash, in tomato based sauces, etc).
In a large skillet over medium heat, put a bit of olive oil and the catfish into the skillet. Sprinkle each filet with about 1 tsp. Spice Blend, and sprinkle with sea salt.
In a separate skillet over medium heat with a dash of olive oil, place garlic and onion, mixing occasionally. After about 3-4 minutes when onion begins to become translucent, add green pepper, stir through. Cook another 3-4 minutes, stirring occasionally.
Turn catfish over and add mushrooms to the pan, stirring through the juices. Cook 3-4 minutes. Using your spatula as a knife, press through the catfish until the filets are broken up into large chunks. Remove onion/pepper mixture from heat and pour into the pan with the catfish and stir through.
Add cauliflower rice to the catfish mixture and 2 tsp. Spice Blend. Sprinkle with sea salt and black pepper and stir through until cauliflower is cooked. It cooks quickly, so about 2-3 minutes should do it. Add parsley and cashews and stir through right before serving.
This recipe makes 4 regular servings, or 2 servings if you’re super hungry 😉 . I like to sprinkle mine with a final dash of salt before serving in a bowl. Enjoy!
- 2 Good Sized Catfish Filets (about 6oz each)
- 3 Cups Cauliflower Rice
- 1 Green Bell Pepper, diced
- ½ White Onion, diced
- 1-2 Cups Baby Bella Mushrooms, sliced
- 3 Garlic Cloves, finely chopped
- 3 Tbsp. Fresh Chopped Parsley
- ⅔ Cup Raw Cashew Pieces (or 1 cup whole raw cashews)
- Special Spice Blend
- Salt and Black Pepper to taste
- 1 tsp. Ground Coriander
- ½ tsp. Ground Cinnamon
- ½ tsp. Chili Powder
- ½ tsp. Cumin
- ¼ tsp. Ground Ginger
- ¼ tsp. Cardamom
- ¼ tsp. Allspice
- ¼ tsp. Ground Cloves
- ¼ tsp. Cayenne Pepper (or more for added spiciness)
- To create the spice blend, simply place all Spice Blend ingredients into small bowl and stir until thoroughly mixed. Save extra in a jar or sealed container for future use (it goes great on salmon, acorn squash, in tomato based sauces, etc).
- In a large skillet over medium heat, put a bit of olive oil and the catfish into the skillet. Sprinkle each filet with about 1 tsp. Spice Blend, and sprinkle with sea salt.
- In a separate skillet over medium heat with a dash of olive oil, place garlic and onion, mixing occasionally. After about 3-4 minutes when onion begins to become translucent, add green pepper, stir through. Cook another 3-4 minutes, stirring occasionally.
- Turn catfish over and add mushrooms to the pan, stirring through the juices. Cook 3-4 minutes. Using your spatula as a knife, press through the catfish until the filets are broken up into large chunks. Remove onion/pepper mixture from heat and pour into the pan with the catfish and stir through.
- Add cauliflower rice to the catfish mixture and 2 tsp. Spice Blend. Sprinkle with sea salt and black pepper and stir through until cauliflower is cooked. It cooks quickly, so about 2-3 minutes should do it. Add parsley and cashews and stir through right before serving.
- This recipe makes 4 regular servings, or 2 servings if you're super hungry 😉 . I like to sprinkle mine with a final dash of salt before serving in a bowl. Enjoy!
