- 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
- 250ml hot water plus 2 tbsp
- Sea salt
- Freshly ground pepper
- A couple of pans with lids
- Food processor or grater
- Measuring jug
- Colander or sieve
- Kitchen paper
- 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.