Curried Whiting with Cauli Rice Recipe | Abel & Cole
Fed by Abel & Cole| Blog| Producers Call us
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 a:
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.

This recipe is from
See this week's box