Indian Fish with Curried Cauliflower & Grape Salad

Indian Fish with Curried Cauliflower & Grape Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 8, 2019.
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Ingredients

CAULIFLOWER SALAD

  • 1 pack diced pumpkin
  • 1/2 cauliflower, cut into small florets
  • 2 carrots, diced 2cm
  • 1 pack almond seed mix
  • 1 pack grapes, halved
  • 1/2 pack baby spinach
  • 1 Tbsp vinegar

FISH

  • 1 pack market fish
  • 1 pack Indian spices

TO SERVE

  • 1 pack curry emulsion
  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook cauliflower salad. Toss pumpkin, cauliflower, carrots and almond seed mix on a lined oven tray with 1 tsp oil. Season and roast for 22-25 minutes, until golden and tender.
  3. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Coat in Indian spices.
  4. Cook fish. Heat 1 tsp oil in a non-stick fry-pan on medium-high heat. Cook fish, in batches, for 2-3 minutes each side (depending on thickness), or until just cooked through. Use 1 tsp more oil for second batch.
  5. Finish salad. Allow roasted veggies to cool slightly for about 5 minutes. Once cooled and just before serving, toss with grapes, spinach and vinegar. Season to taste.
  6. Serve cauliflower salad topped with fish, curry emulsion and coriander.

Nutritional Information

Energy 1834 kj
438 kcal
Protein 37.6g
Carbohydrate 20.4g
Fat 21.8g