Tuesday, 29 January 2013

Prawn, cauliflower and tomato curry.

I have been intrigued about this recipe since last May when I brought BBC Good Food More Low Fat Feasts. I have to highly recommend these cook book series from the BBC, so far I have 6 and all the recipes in these books display the calories, fat, carbohydrate and salt content, perfect for those watching thier waist line.
The original recipe for this dish uses peas instead of cauliflower, but as I only had a packet of frozen cauliflower at the time this is what I used. I think with this recipe you can substitute the suggested peas to any vegetables that you have at hand. As i'm not a big fish eater, I wondered how well a fish could hold a hot and spicy curry. I was reluctant to use only prawns as wanted a more meatier taste, so added some pollock, cut into bitesize pieces. Although this is delicious I don't whether it will become a firm favourite at home. I'm too much of a meat lover, but for the fish lovers out there, here is how my dish turned out:
Prawn, cauliflower and tomato curry
I added two mini naans and an Indian vegetable dish, Diwani Handi - an Indian vegetable dish, this balanced the overall flavour. I'm a firm believer in marinade (whether this is fish, meat, or even veggie dishes) and this dish was no exception, I seasoned with salt, black pepper, chilli and garlic.
chopped garlic, chilli and onions

Seasoning and onions 
Seasoning mixed with the fish.
I then started with the sauce, which is different to the sauce from the recipe. Instead of using 6 ripe tomatoes and cut into two, I used a packet of passata with chicken tikka paste - which is a more authentic taste than using a jar of curry sauce for example.
Chopped tomato with Tikka pasre
I then added the curry to the sauce mix and let this cook for 5 minutes before adding the fish.
Cauliflower cooking

Fish added into the tomato mixture.

Here is the link to the prawn pea and tomato curry. Hope you enjoy xx


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