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.
- 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
- 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.
- Add the cauliflower, turning to coat each floret with the spice mixture. Followed with the coconut milk and lemon zest, and stir to combine.
- Bring to the boil, season, and simmer for 2 minutes.
- 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.
- Squeeze over the lemon juice and scatter over the coriander leaves. Top with crispy curry leaves and serve with steamed rice and pappadams.