Cauliflower and Fish Curry August 17, 2020

This curry is packed full of flavour and works well with any firm, white fish. Check out the original recipe here. 

INGREDIENTS

• 2 tbs ghee
• 1 tsp mustard seeds
• 2 cardamom pods, crushed
• 1 cinnamon quill
• 1 curry leaf sprig, leaves picked, plus extra crispy leaves to serve
• Tbs madras curry paste
• 1 dried red chilli
• 1 tsp ground turmeric
• ½ cauliflower, cut into small florets
• 400ml coconut milk
• Finely grated zest and juice of 1 lemon
• 600g monkfish (or other firm white fish), cut into 5cm pieces
• Steamed brown basmati rice and pappadams to serve

1. In a large heavy-based pan, heat ghee over a low heat. Add mustard seeds, cardamom, cinnamon, chilli and curry leaves. Then cook for 1-2 minutes until fragrant, stirring regularly. Add the curry paste and turmeric, and cook for a further 1 minute.
2. Add the cauliflower, turning to coat each floret with the spice mixture. Followed with the coconut milk and lemon zest, and stir to combine.
3. Bring to the boil, season, and simmer for 2 minutes.
4. Add the fish to the pan, gently pushing the pieces down so they are immersed in the sauce. Cover with a lid and simmer for 3-4 minutes until fish is just cooked through.
5. Squeeze over the lemon juice and scatter over the coriander leaves. Top with crispy curry leaves and serve with steamed rice and pappadams.

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