If those Covid-19 lockdown kilograms are not shifting, Australian wellness specialist and My Kitchen Rules finalist Luke Hines has some advice. And going low-carb doesn’t mean you have to count calories, cut out entire food groups and miss out on things you love. Warm 1 tablespoon of the coconut oil in a frying pan over high heat, add the cauliflower rice and saute for 3–4 minutes until softened and light golden brown on the edges. Transfer the fish to the prepared tray and lightly spray with coconut oil. In a large bowl, mix the olive oil, garam masala, half the coconut yoghurt and two-thirds of the tandoori paste.

Source: Otago Daily Times June 02, 2020 16:32 UTC