Easy Recipe Matt Moran’s Indian fish, cauliflower and coconut curry

METHOD

1.In a large heavy-based pan, heat ghee over a low heat. Add mustard seeds, cardamom, cinnamon, chilli and curry leaves. 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. Add 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.

INGREDIENTS

2 tbs ghee
1 tsp mustard seeds
2 cardamom pods, crushed
1 cinnamon quill
1 dried red chilli
1 curry leaf sprig, leaves picked, plus extra crispy leaves to serve
1 tbs madras curry paste
1 tsp ground turmeric
1/2 cauliflower, cut into small florets
400ml coconut milk
1 lemon juiced and zested
600g Rocky Point Aquaculture QLD giant grouper fillets, cut into 5cm pieces
Steamed brown basmati rice, to serve
Pappadams to serve

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