Bengali fish curry 

Nice and fresh curry, having the cauliflower in it gives it body and no need for rice, which is good when you’re trying to be good. 

Ingredients

I medium cauliflower, broken into florets

1 tsp turmeric

500g skinless white fish (I used a mix of cod and haddock as was on whoops) cut into large chunks

2 tbsp olive oil

1/2 tsp of cumin seeds, mustard seeds, fennel seeds and nigella seeds

1 medium onion, finely chopped

1 tin of chopped tomatoes

1 tsp English mustard

1 tbsp finely grated ginger

1 chilli, slit

Small bunch of coriander, roughly chopped

Method

Bring a pan of water to the boiler, add cauliflower and cook for 5 minutes. Drain and leave to cool.

Rub tumeric onto fish and set aside.

Into a large plan, pour oil in and stir fry the cauliflower until lightly browned, then transfer to the a plate.

Fry the fish in the same pan for 2/3 minutes until lightly browned. Remove onto a plate.

Place the spices into the pan and fry for one minutes before adding the onion and cook for 5 minutes until soft. Add the tomatoes, stir well, lower the heat and cook for 12 minutes until concentrated.

Dissolve the mustard in 350 ml of warm water along with the ginger. Add to the pan, stir well. Add the cauliflower and chilli and cook for 5 minutes.

Add the fish and cook for a further 5 minutes. Season to taste. Add chopped coriander and serve.