Cornish Sole Curry with Cauli Rice

Total Time: 35 mins

Level: Medium

Servings: 2 People

There’s not many problems a curry can’t solve. Hungry? It will fill you right up. Craving some company? Friends will travel from far and wide for a curry night. Bit of a stuffy nose? Adding a little spice will clear that right up! Megrim, or Cornish sole, forms the flavoursome foundation of this warming dish. Once you try this Cornish delight you won’t go back! (Just remember to marinate the fish for 2-4 hours first, and you won’t go wrong)

Ingredients

For roasting the sole:

4 fillets of Cornish sole
1 tbsp coconut oil

For the spice rub:

1 tsp turmeric
1 tsp fenugreek leaves
½ tsp garam masala
½ tsp Kashmiri chili 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 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.