Roasted Indian Fish and Creamy Curried Cauliflower

Tired of blah, bland, boring dinners? Hang on to your hats, this Roasted Indian Fish and Creamy Curried Cauliflower is going to have your head spinning. (In a good way.)

Diversity is beautiful.

What if all the luminous autumn leaves were one color, or every food tasted the same?

What if we all had to drive the same exact car or live in the same cookie-cutter house filled with an identical allotment of furnishing?

What if we all had the same color skin, hair, smile, personality, passion? Wouldn’t life be boring?

It’s so easy to get stuck in a rut of mindless perceptions and attitudes.

If you listen carefully throughout your day, you’ll notice you are unconsciously bombarded with an onslaught of thoughtless statements:

“Those people are ________.”

“That’s impossible. No one can ________.”

“Why would anyone want to _______?”

“________ is disgusting, I can’t believe anyone would eat that.”

“He’s too ________. I could never be friends with that kind of person.”

“Life would be so much simpler if everyone would just…” (Do what I do. Think what I think. Play by my rules.)

And he goes through life, his mouth open, and his mind closed. ~ Oscar Wilde

My prayer is to be a person who will throw out judgement and stay open-hearted.

Not in a way that disables me from ever taking a stand if the moment arises, yet in a way that allows me to love and experience life to my greatest capacity, free from mindsets that would hold me back.

I try to walk into every situation as a student of life, always learning, never the master. For me, humility unlocks the beauty of diversity.

Baby steps… We can start with what we put in our mouths.

If you are in a rut of:  spaghetti, baked chicken, meatloaf, tacos and pizza over and over, why not throw a little Indian flair into the mix?

Indian cuisine is one of those areas where people are often closed-minded. Sadly, they ate at a second-rate Indian lunch buffet years ago, and have crossed it off the list forever.

If you fall into this category, I ask you to reconsider. 1.2 billion people can’t all be wrong. *wink*

This Roasted Indian Fish and Creamy Curried Cauliflower is a diverse array of flavor, texture, and color.

The Indian spiced fish is dusted with coarsely ground Garam Masala and roasted under high heat for just a few minutes. I used Swai fillets because they are inexpensive, eco-freindly and very mild in flavor.

The creamy curried cauliflower is simmered with Madras curry powder, apricot preserve. and cream. It’s a silky, sweet and spicy bed for the roasted Indian fish, that also doubles as a sauce.

This vibrant combination of Indian flavors will surely open your mind to new possibilities!

OTHER INSPIRED INDIAN DISHES:

Sauteed Eggplant with Indian Spices from All Day I Dream About Food

Indian Stir Fried Noodles from Indian Simmer

Indian Cream Fudge from Cook Republic

Saffron and Mint Chickpea Stew from Sinfully Spicy

Easy Tandoori Chicken from Shaina Olmanson (on Babble)

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Roasted Indian Fish and Creamy Curried Cauliflower

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Roasted Indian Fish and Creamy Curried Cauliflower Recipe - A low-carb dinner idea with exotic spices and silky cauliflower curry!

Servings: 6

Ingredients

US Customary - Metric

For the Indian Spiced Fish:

• 6 fillets Swai, Tilapia, or Orange Roughy
• 1 tablespoon olive oil
• 3 tablespoons Garam Masala
• Salt and pepper

For the Curried Cauliflower:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock
• 2 heads cauliflower, cut into small florets
• 3 tablespoons Madras Curry Powder
• 3/4 cup heavy cream
• 1/3 cup apricot preserve
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

• Preheat the oven to 400 degrees F. Pat the fish fillets dry, then drizzle with oil. Flip the fillets to coat in oil.
• Sprinkle the fillets with salt and pepper, followed by the Garam Masala on both sides. Place on a rimmed baking sheet and set aside.
• Place a large saucepot over medium heat. Add the butter and flour. Whisk and cook 1-2 minutes. Add the onions. Sauté another 2-3 minutes, then add the garlic and sauté one more minute.
• Pour the chicken stock into the pot followed by the cauliflower florets. Cover and steam 5-10—until the florets are slightly tender.
• Put the fish fillets in the oven and roast for 10 minutes, 15 minutes for thicker fillets. *The fish should flake off when touched with a fork if cooked through.
• Add the curry powder, cream, apricot preserve, cayenne and 1 teaspoon salt to the cauliflower. Stir and simmer another 10 minutes.
• Once the sauce has thickened, salt and pepper to taste.
• To Plate: Spoon the curried cauliflower into a bowl and garnish with chopped cilantro. Place a fish fillet on top. Serve warm.

Nutrition

Serving: 8ounces, Calories: 430kcal, Carbohydrates: 19g, Protein: 41g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 137mg, Sodium: 279mg, Potassium: 1244mg, Fiber: 6g, Sugar: 5g, Vitamin A: 665IU, Vitamin C: 94.8mg, Calcium: 101mg, Iron: 2.9mg

Course: Main Course

Cuisine: Indian

Author: Sommer Collier

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