Spiced cod with curried cauliflower and mango
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Tony Fleming’s father is half-Punjabi and he grew up eating a mix of British and Asian food. In this curried cod recipe, he pairs the white fish - he recommends Cornish cod - with a range of subcontinental flavours for an elegant take on a fish curry. Mango relish provides a fantastic sweetness and lovely colour, while the cauliflower purée subtly spices the dish.
First published in 2015
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Mandoline
- Blender
- Ovenproof frying pan
- Fine chinois
Method
1
For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion and mustard seeds until you achieve a syrup - the liquid should be reduced by half (approximately). Discard the mango stone
- 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 mixture to the hot mango stone 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
3
For the purée, melt the butter in a pan over a medium heat and cook the garlic, ginger, curry powder and cumin seeds 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
- 100g of butter
- 15g of curry powder
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
- 50g of mango chutney, good quality from a jar
- salt
- juice of half a lemon
- 250g of milk
- 250g of double cream
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
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 (with the tablespoon of chopped coriander mixed in). 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
- 1 tbsp of coriander, chopped
First published in 2015
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