South Indian Fish & Cauliflower Curry

• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• While the rice is cooking, finely chop cucumber (see ingredients). Roughly chop roasted almonds. • In a small bowl, combine cucumber and Greek-style yoghurt. Season with salt and pepper and set aside. • Discard any liquid from John Dory fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • Season fish on both sides with salt and pepper and the curry powder.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), chicken-style stock powder, coconut milk, the water (for the curry) and brown sugar. Cook, stirring, until reduced, 2-3 minutes. • Remove pan from heat, then stir through the roasted cauliflower.