Tikka Roasted Cauliflower with Pan-Fried Cod, Peas and Mango Chutney Yoghurt
This 'recipe' is the result of a bit of a fridge/freezer raid but I was so pleased with the results, I had to share it with you...
Roasted cauliflower is one of my heaven ingredients and when you pair it with the ultimate cheat's ingredient - ready-made curry paste - the flavour is off the charts. With peas for sweetness, lemon for tang and yoghurt for creaminess, the spice of the curry paste is beautifully offset and the addition of perfectly cooked cod and naan breads for dipping make this a wonderful midweek treat.
oil
2 tbsp tikka curry paste
juice of 2 lemons
small cauliflower, cut into florets
200g frozen peas
2 skinless cod fillets
4 tbsp natural yoghurt
2 tbsp mango chutney
sea salt and freshly ground black pepper
naan breads, to serve
Preheat the oven to 200C. Line a baking tray with tin foil and throw in the cauliflower.
In a small bowl, mix the tikka paste with the juice of one of the lemons and a generous pinch of salt and pepper. Pour on top of the cauliflower and toss until well-coated. Roast in the oven for 30 minutes until cooked and lightly charred. When there is 5 minutes cooking time left, throw in the frozen peas.
Heat a small frying pan over a medium-high heat with a drizzle of oil. Season the cod on both sides and then fry for 3 minutes on each side, squeeze over the juice of the remaining lemon and then remove from the heat to rest.
Swirl the mango chutney through the yoghurt and heat the naan breads - I do this in the toaster. To serve, divide the roasted cauliflower and peas between two shallow bowls, top each with a cod fillet and then spoon over the cooking juices and the yoghurt. Use the naan for scooping and dipping!
Roasted cauliflower is one of my heaven ingredients and when you pair it with the ultimate cheat's ingredient - ready-made curry paste - the flavour is off the charts. With peas for sweetness, lemon for tang and yoghurt for creaminess, the spice of the curry paste is beautifully offset and the addition of perfectly cooked cod and naan breads for dipping make this a wonderful midweek treat.
Tikka Roasted Cauliflower with Pan-Fried Cod, Peas and Mango Chutney Yoghurt
Serves 2
2 tbsp tikka curry paste
juice of 2 lemons
small cauliflower, cut into florets
200g frozen peas
2 skinless cod fillets
4 tbsp natural yoghurt
2 tbsp mango chutney
sea salt and freshly ground black pepper
naan breads, to serve
Preheat the oven to 200C. Line a baking tray with tin foil and throw in the cauliflower.
In a small bowl, mix the tikka paste with the juice of one of the lemons and a generous pinch of salt and pepper. Pour on top of the cauliflower and toss until well-coated. Roast in the oven for 30 minutes until cooked and lightly charred. When there is 5 minutes cooking time left, throw in the frozen peas.
Heat a small frying pan over a medium-high heat with a drizzle of oil. Season the cod on both sides and then fry for 3 minutes on each side, squeeze over the juice of the remaining lemon and then remove from the heat to rest.
Swirl the mango chutney through the yoghurt and heat the naan breads - I do this in the toaster. To serve, divide the roasted cauliflower and peas between two shallow bowls, top each with a cod fillet and then spoon over the cooking juices and the yoghurt. Use the naan for scooping and dipping!
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