How To Make Roast Cod with Curried Cauliflower Purée & Onion Bhaji
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Serves:
Ingredients
- 4 cod fillets
- 1 large cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 onion, thinly sliced
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon turmeric powder
- Vegetable oil for frying
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cod fillets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
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Roast the cod in the preheated oven for 15-20 minutes, or until cooked through and flakes easily with a fork.
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Meanwhile, steam the cauliflower florets until tender. Drain and transfer to a blender or food processor.
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Add the remaining tablespoon of olive oil, curry powder, cumin, coriander, salt, and pepper to the cauliflower in the blender. Blend until smooth and creamy.
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In a separate bowl, combine the sliced onion, chickpea flour, baking powder, turmeric powder, salt, and pepper. Add enough water to form a thick batter.
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Heat vegetable oil in a deep pan for frying the onion bhajis. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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Serve the roasted cod on a bed of curried cauliflower purée, garnished with onion bhajis and freshly chopped cilantro.
Nutrition
- Calories : 340kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 850mg
- Total Carbohydrates : 32g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 28g
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