Curried Whiting with Cauli Rice Recipe | Abel & Cole
Curried Whiting with Cauli Rice
Clock Image
Prep: 10 mins
Cook: 15-20 mins
Wonderful white whiting, sustainably sourced from the south coast of England, thanks to Richard Murray, fish man to the stars. Pretty amazing with organic cauli rice.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
349 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • A tin of chopped tomatoes
  • ½ a cauliflower
  • A punnet of watercress
  • A pack of whiting fillets
From your kitchen
  • 250ml hot water plus 2 tbsp
  • Sea salt
  • Freshly ground pepper
You'll need
  • A couple of pans with lids
  • Food processor or grater
  • Measuring jug
  • Colander or sieve
  • Kitchen paper
Step by step this way
  • 1.

    Fill the kettle and boil it. Peel and finely chop the onion. Pop in a pan with 2 tbsp hot water from the kettle. Cover. Cook over a low heat for 5-8 mins till soft. Stir every so often. If it looks like it’s sticking, add a splash more water.

  • 2.

    Peel and grate or crush the garlic. Add to the onion with 1 tsp of the turmeric and 1 tsp of the garam masala. Cook and stir for 1 min.

  • 3.

    Stir in the tomatoes. Pour in 150ml hot water from the kettle. Bring to a boil. Cover and simmer for 5 mins.

  • 4.

    While the sauce simmers, halve the cauliflower and rinse it. Roughly chop one half into chunks. Pop in a food processor. Blitz for 1-2 mins to make cauliflower ‘rice’.

  • 5.

    Rinse the watercress. Pat dry. Pull off any large stalks so you just have smaller, tender stems and leaves. Put to one side.

  • 6.

    Chop the whiting into bite-sized pieces. Add to the pan. Cover and cook gently for 5 mins till the fish flakes easily. Taste and season with salt and pepper. Put to one side, with the lid on.

  • 7.

    Tip the cauliflower into a pan. Pour in 100ml hot water from the kettle. Cook over a medium heat for 4-5 mins till just tender. Drain, if necessary. Season. Serve topped with the watercress and curried whiting.

  • Tip

    Grate stuff If you don’t have a food processor you can make your ‘rice’ by using a grater. Chop the cauliflower into wedges and coarsely grate, then cook as per the recipe.