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Zest Kerala Blend: Fish Recipe

Fish Kerala - Zest Byron BayServes: 4-6
Prep Time: 5 mins
Cook Time: 15 mins


175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
200g peas
60g baby spinach


In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.

For the final 3 minutes, add the peas & spinach until done.

Serve with papadum and a mint/spinach chutney.

Mint & Spinach Chutney

Fish Kerala with Mint & Spinach Chutney - Zest Byron Bay


50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
pinch sugar
1 tbs white wine vinegar/lemon juice


Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Indian Roasted CauliRice Salad Recipe

Indian Roasted CauliRice Salad - Zest Byron BayServes 6-8


500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil


Heat oven to 200°C.

Pulse cauliflower in food processor until rice sized.

Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.

Bake in oven for 12 minutes, turning half way through.

Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.

East Meets West
Created by: Zest Byron Bay