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Curried Baked Cod with Cauliflower and Chickpeas

Curried Baked Cod with Cauliflower and Chickpeas is a modern Fusion recipe for a simple to make curry of cauliflower chickpeas and white fish in a medium-spiced gravy. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Curried Baked Cod with Cauliflower and Chickpeas.

prep time

30 minutes

cook time

40 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesFusion RecipesFusion Recipes

I really don’t like cauliflower normally. I will eat the bitter greens, but as far as the white bit goes, forget it. An Indian neighbour, many years ago, knew of my dislikes and she cooked spiced and deep-fried cauliflower florets for me… they were fantastic. Unfortunately, I never asked for the recipe and I’ve been looking for that recipe ever since.

I saw this particular recipe recently and it had enough suggestions of those deep-fried cauliflower florets that I decided to try it. Though the recipe calls for cod, you could substitute hake, monkfish woks well, I think it would also be good for flatfish steaks or for skate and ray wings.

Ingredients:

1 large cauliflower, sliced into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp groundnut oil
1 thumb-sized piece of ginger, peeled
1 tbsp curry powder (I used Durban masala, but you can use your favourite)
1 red chilli, chopped
800g (1 2/3 lbs) cooked chickpeas (tinned is fine)
100g butter, softened
600g (1 1/3 lbs) firm white fish (eg cod, hake, skate etc) cut into 4 equal pieces
400g (1 lb) spinach
Handful of coriander leaves (cilantro), picked and coarsely chopped
Generous pinch of garam masala

Method:

In a bowl, toss the broccoli florets with the cumin seeds, turmeric, half the oil and a little seasoning. Toss the mixture to combine until the cauliflower is yellow then turn out onto a large roasting tin.

Place in an oven pre-heated to 200C (Gas Mark 7) and roast for 15 minutes. Toss the mixture a few times during this period.

Peel the garlic and combine in a mall food processor with the ginger, chopped, half the chilli and season to taste. Pulse to chop then blitz to a paste. Add the chickpeas to a bowl and stir in half the chilli paste to coat. Turn into the roasting tin and then drizzle over all but 1 tsp of the remaining oil and stir through the cauliflower to combine. Return to the oven and roast for 20 minutes more, stirring once or twice during this time.

Now mix the softened butter with the remaining chilli paste. Spread half this mixture over the fish. As soon as the cauliflower and chickpea mix is ready, use a large spoon to make four gaps in the mixture and nestle the fish in these then dot all but a tsp of the chilli butter mix over the vegetables. Return to the oven and roast for about 12 minutes more.

In the meantime, heat the reserved oil in a large pan over high heat. Add the spinach and cook for about 3 minutes, or until wilted. Add the remaining spiced butter and continue cooking for about 2 minutes more.

As the traybake comes from the oven sprinkle over the garam masala and the remaining chilli half. Serve the fish directly from the baking dish and accompany with the spinach.