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Cornish Sole Curry with Cauliflower Rice
Cornish Sole Curry with Cauliflower Rice is a modern English recipe (from Cornwall) for a the classic dish of whole sole (preferably megrim) fried in a dry curry spice rub and served with ccauliflower rice and curried, roasted, vegetables. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Sole Curry with Cauliflower Rice.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesVegetable RecipesFusion RecipesBritish RecipesEnglish RecipesCornish Recipes
Sole is often thought of as a delicate fish, but it's much more robust than many give it credit for, as this Cornish curry recipe demonstrates. Local, megrim, sole would be best for this dish.
Ingredients:
For roasting the sole:
4 fillets of Cornish sole (preferably megrim)
1 tbsp coconut oil
For the spice rub:
1 tsp turmeric
1 tsp fenugreek leaves
½ tsp
garam masala
½ tsp Kashmiri chilli powder
½ tsp yellow mustard seeds
½ tsp sea salt
For the cauli rice:
1 cauliflower
1 tbsp coconut oil
1 tsp turmeric
1 tsp cumin seeds
For the roasted vegetables:
1 red bell pepper, roughly chopped
1 red onion, roughly chopped
6-8 tomatoes, roughly chopped
2 tbsp curry paste
Method:
Combine all the ingredients for the spice rub in a bowl, then marinade the Cornish sole fillets in it for 2-4 hours. Preheat your oven to 180˚C.
In a food processor pulse your cauliflower until you have a coarse rice texture. Then mix the cauli with coconut oil, turmeric and cumin seeds. Season with a pinch of salt and spread on a baking tray to bake for 20 mins. Stir half way through cooking.
For the vegetables simply mix the pepper, onions, and tomatoes with curry paste and roast in a tray for 10 mins. Then place the marinated fish on top of the curried veg, drizzle with a little more coconut oil, and roast the whole thing for 10 mins. Serve on a bed of spiced cauli rice.
