Tamarind-Glazed Fish with Coconut Sambar Spiced Cauliflower

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes and first measure of coconut sambar spice mix in pot of boiling water for 14-16 minutes, until just tender. Drain, return to pot with remaining baby potato ingredients, season with salt and pepper and roughly mash using a fork. Cover to keep warm.
3. Whisk egg with milk in a medium bowl. Mix breadcrumbs, second measure of coconut sambar spice, salt and first measure of coriander together in a second bowl. Coat each piece of cauliflower first in egg mixture, then breadcrumb mixture. Place on prepared tray and roast in oven for about 20 minutes to start with.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and set aside.
5. When cauliflower has 5 minutes cook time remaining, remove tray from oven scatter over almonds and golden raisins and move all to one side.
6. Add fish to cleared side of tray and spoon over tamarind glaze. Return tray to oven and cook for about 5 minutes, until cauliflower and almonds are golden and fish is just cooked through.
7. divide baby potatoes and coconut sambar spiced cauliflower between plates. Top with tamarind-glazed fish and sprinkle over remaining coriander.