Spiced cod with curried cauliflower and mango

servings4
1 hour 30 minutes

Ingredients

Cod

  • 4 cod fillets, skin removed, each weighing 140g
  • 1/2 bunch of coriander, chopped
  • 1 tbsp of mild curry powder
  • 1 lemon
  • 100g of butter
  • vegetable oil

Cauliflower purée

  • 500g of cauliflower
  • 10g of garlic, diced
  • 10g of ginger, diced
  • 3g of cumin seeds
  • 15g of curry powder
  • 100g of butter
  • 250g of milk
  • 250g of double cream
  • 50g of mango chutney, good quality from a jar
  • salt
  • juice of half a lemon

Mango relish

  • 2 mangoes, flesh cut into 0.5cm dice - 1 stone reserved
  • 100ml of white wine vinegar
  • 100g of caster sugar
  • 70ml of water
  • 1/2 tsp black onion seeds
  • 1/2 tsp white mustard seeds
  • 2 red chillies, finely chopped
  • 1 red onion, finely chopped
  • 1 tbsp of coriander, chopped

Garnish

  • 4 purple cauliflower, raw
  • 1 handful of cauliflower florets
  • 1 handful of coriander cress
  • vegetable oil
  • salt

Method

1
For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup - the liquid should be reduced by half (approximately). Remove the mango stone and set aside
  • 100ml of white wine vinegar
  • 100g of caster sugar
  • 70ml of water
  • 1/2 tsp black onion seeds
  • 1/2 tsp white mustard seeds
2
Mix the mango with the chilli and red onion. Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature. Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving)
  • 2 mangoes, flesh cut into 0.5cm dice - 1 stone reserved
  • 2 red chillies, finely chopped
  • 1 red onion, finely chopped
  • 1 tbsp of coriander
3
For the purée, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes. Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften
  • 500g of cauliflower
  • 10g of garlic, diced
  • 10g of ginger, diced
  • 3g of cumin seeds
4
Add the milk and simmer until the cauliflower is cooked. Add the cream and simmer until the cream is reduced and thickened. Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve
  • 100g of butter
  • 50g of mango chutney, good quality from a jar
  • salt
  • juice of half a lemon
5
Preheat the oven to 180˚C/gas mark 4
6
Season the cod fillets with salt. Place a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil. Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes
  • vegetable oil
  • 4 cod fillets, skin removed, each weighing 140g
7
Meanwhile, place a pan over a medium-high heat and add a dash of vegetable oil. Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan
  • vegetable oil
  • salt
  • 1 handful of cauliflower florets
8
Once ready, remove the cod from the oven and add curry powder and butter to the pan. Once the butter begins to foam, use a spoon to baste the fish for 2 minutes, then finish with lemon juice, coriander and a pinch of rock salt. Leave in a warm place to rest for 1 minute
  • 1/2 bunch of coriander, chopped
  • 1 tbsp of mild curry powder
  • 1 lemon
  • 100g of butter
  • 15g of curry powder
  • 250g of milk
  • 250g of double cream
9
To finish, place the fillets of cod onto plates and dot the purée around the fish. Arrange the pan-fried cauliflower florets onto the fish and spoon on some mango relish. Use a mandoline to shave some of the purple cauliflower and arrange the shavings onto each plate. Finish with some coriander cress and serve immediately
  • 1 handful of coriander cress
  • 4 purple cauliflower, raw