We’ve been on a bit of a health kick since the new year – limiting red meat preferring to go with fish and veggie options as much as possible. We’ve also been avoiding too many carbs and have virtually completely cut out potatoes (for now). So I’ve been going a bit crazy with my purees…trying out pretty much every vegetable that would work well pureed and would make a great substitute for spuds, rice and the like. Having tried and retried most veggie options, I turned to cauliflower…and this is how I came across this absolutely delicious dish.
Lately, I’ve found myself going straight to the Great British Chefs website. Their tagline is “inspiring food lovers everywhere” and they’ve certainly provided me with plenty of inspiration over the past weeks. So I searched their site for cauliflower, and Tony Fleming’s spiced cod with curried cauliflower and mango arrived at the top of the list.
I can’t recommend this enough – especially if you’re after a light, refined and healthy curry alternative. Here’s how I approached the recipe…
This mango relish is delicious. And, other than removing the stone from the mango, it’s pretty straight forward.
I always make a big batch as it keeps nicely for a few days and is wonderful with a home cooked curry.
It’s also very pretty and adds wonderful colour and texture to what would otherwise be a pretty ‘grey’ coloured dish.
First up you create a syrup from vinegar, sugar, water, mango stone, black onion/nigella and white mustard seeds.
Next up, dice the mango and mix with finely chopped red chillies and red onion.
Add this to the hot mango syrup, cover and chill for at least an hour. You can leave this until you’re ready to plate up but they do recommend bringing the relish to room temperature before serving which is when you mix in the fresh coriander.
Curried cauliflower puree
Again, this is absolutely delicious and really simple to make.
After frying up the garlic, ginger and cumin seeds in butter, mix in the chopped cauliflower for it to soften slightly.
Then simmer in milk until the cauliflower is cooked. The smell is divine!! Add in some cream (I use creme fraiche) and simmer until it’s reduced and thickened.
Pop into a blender – I find my hand blender works perfectly well for this – along with mango chutney and lemon juice then blitz until it’s completely smooth.
To make sure this is a beautiful creamy puree, pass through a fine sieve then leave to one side until you’re ready to plate up.
Try and keep it warm if poss, or just gently heat up when you’re ready.
Preparing the cod is super quick so make sure you’ve got everything ready to plate up before you start.
Simply season and cook the fillets in a little oil in an ovenproof pan on the hob for a couple of minutes. Then pop into a warm oven (180deg) for 5 minutes.
Heat up a pan with butter and curry powder, add the cod then baste for a couple of minutes with the frothing butter mix. Finish with lemon juice, rock salt and coriander and leave to stand for a couple of minutes.
There’s nothing like a beautifully presented plate of food – and presentation is something I need to work on. I don’t have the most delicate of touches and haven’t focused enough on this in the past.
So, with a drawer full of new tools combined with lots of research for inspiration on Pinterest, I’m practising as much as I can.
You can see my attempt here is to have a little pot of relish to the side, with a Masterchef-esque puree swoosh to the other.
I place the cod in the centre of the plate, then layer on top with more mango relish. I pipe and dot domes of puree to the side and finish with some whole coriander and cress leaves on top. Tony Fleming’s recipe also includes some beautiful thinly shaved purple cauliflower, which, sadly, I’ve found hard to find so far. So I’m adding this to my endless list of things to grow in the garden this year.
I absolutely love this dish and will definitely be adding it to my potential dinner party dishes to choose from.