I love to try new recipes and when I find one that I absolutely love I of course want to share it with you. I tried a new curry recipe the other day that is super easy to make but is packed with flavours! You just have to try it!
I love the combination of cauliflower and fish and if it’s in a curry it’s even better. This recipe is so easy to make and you’ll have a tasty dish ready in just 30 minutes. Whoever said cooking curry is a difficult task was very wrong.
Good for your health
The spice is actually filled with a lot of good things for you! And in this dish it’s combined with other spices such as turmeric which is also known for its health benefits.
Therefore consuming a lot of curry dishes can have a very good impact on your overall health and wellbeing. So it’s not at all a bad idea to go for a curry on a weekday evening.
Of course you can get great benefits from ordering your curry from a restaurant but it is always much better to cook your own as you can decide completely what you add to it. Also, curry bought at restaurants tends to be a bit more greasy than when you make them at home.
If you want to try another recipe with salmon instead of this curry, have a look here!
Tasty curry for a weekday meal
Yes, you need a few different spices that you might not have in your cupboard unless you are used to making curry. But don’t be alarmed, they are easily found in every supermarket and once you have them it’ll be so much easier to experiment and try new dishes.
This recipe serves 4 people, if you want to make more you can easily double it without any problem.
Ingredients for the curry:
1 tsp mustard seeds
1 cinnamon quill
2 crushed cardamom pods
1 tbsp madras curry paste
1 dried red chilli
2 tbsp ghee
1 curry leaf sprig, leaves picked
1 tsp ground turmeric
½ cauliflower in small florets
400 ml coconut milk
Zest and juice from 1 lemon
600g monkfish or other firm white fish cut into pieces
Steamed basmati rice
How you cook it:
Heat the ghee in a thick bottomed pan on medium heat. Add the mustard seeds, cinnamon, chilli, cardamom, curry leaves and cook for about 2 minutes until fragrant. Stir continuously.
Add the curry paste and turmeric and cook for another minute.
Now it’s time for the cauliflower to go in. Make sure you coat all of thm florets in the spice mix. After that you add the coconut milk and lemons zest and stir until combined.
Bring it to a boil and simmer for 2 minutes. Add the fish by gently putting the pieces in the sauce so they are completely covered. Cover the pan with a lid and let cook for about 5 minutes or until the fish is completely cooked through.
Squeeze in the lemon juice and your meal is ready to be served with steamed basmati rice and poppadoms.
I’d really recommend you to try this recipe. I think you’re going to love it! Healty and tasty at the same time!