Bengali fish fry with roasted cauliflower

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

 

By Rukmini Iyer
From Saturday Kitchen

Ingredients

For the marinade

  • ¼ white onion, chopped
  • ½ green chilli, chopped
  • 1 clove garlic, chopped
  • ½ inch ginger, peeled and chopped
  • ¼ cinnamon stick
  • 2 green or black cardamon pods, seeds only
  • 1 clove
  • ¼ tsp black peppercorns
  • ½ tsp sea salt flakes
  • 5g/⅛oz fresh coriander
  • ½ lime, juice only

For the fish

  • 4 sea bass fillets
  • 100g/3½oz plain flour, plus 2 tsp crumbled sea salt flakes
  • 150g/5½oz panko breadcrumbs, crushed
  • 1 large free-range egg, beaten
  • vegetable oil, for deep-frying

For the cauliflower

  • 1 medium cauliflower, cut into medium florets
  • 1 small sweetheart cabbage, cut into 3cm chunks
  • 1 red onion, thickly sliced
  • 5 tbsp of natural yoghurt
  • 1 large red chilli, finely chopped
  • 1 tsp sea salt flakes, plus extra to taste
  • 4 heaped tbsp wholegrain mustard
  • 2 tbsp natural or olive oil
  • ½ lemon, juice only
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