On 17th October 2014, This was dinner…
We were supposed to have fish sandwiches for dinner tonight. I have a bag of frozen fish in the freezer for when we just want a quick dinner but we were going to defrost, breadcrumb and fry. The fish wasn’t completely defrosted so we had a chicken burger instead. Nothing exciting.
On 18th October 2014, This was dinner…
Obviously we still had the fish to use up so instead of making this Cauliflower and tomato curry we added the fish so it wouldn’t go to waste. I can’t say I eat a lot of cauli but it was my favourite veg when I was little.
Here’s what we did.
- toast coriander, fennel & cumin seeds with chilli flakes then grind to a powder
- roughly chop one onion and slice another
- peel few garlic cloves
- peel and roughly chop some ginger
- roughly chop half a red chilli
- chop up a cauliflower
- slice up a red chilli
- prepare some vegetable stock
- get oil, turmeric, yellow mustard seeds, curry leaves, tamarind paste, passata, fish & seasoning ready
Pop the roughly chopped onion and half chilli along with the garlic and ginger into a processor and blitz to a paste.
Heat the oil in a large pan and pop the sliced onion and paste in and cook until golden. Add a little splash of water if it starts to burn. Add the spice powder, turmeric, curry leaves, mustard seeds and cook for a minute or two.
Add the tamarind paste and stir well then add the passata and stock and bring to the boil. Pop the cauliflower in, season and cook for about 20 minutes with the lid on.
Pop the fish on top and cook for 10 minutes with the lid on then leave the lid off to cook through, giving it a good stir.
We served ours with oven chips and naan breads.