South Indian John Dory & Cauliflower Curry
with Garlic Rice & Cucumber Raita
- Milk
- Almond
- Fish
- Soy
- Fish
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Almond
- Traces of Cashew
- Wheat
Dive into a dish that captures the flavours of South Indian cuisine with our John dory and South Indian cauliflower curry. Succulent fish fillets are gentry pan-fried and served with a mild cauliflower curry, delivering a meal which is sure to satisfy.
Ingredients
2 clove
garlic
1 packet
basmati rice
1 portion
cauliflower
½
cucumber
1 packet
roasted almonds
(Contains: Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
John Dory Fillets
(Contains: Fish)
1 sachet
curry powder
½ packet
Mild Curry Paste
(Contains: Milk, Almond May be present: Soy, Fish, Sesame, Eggs, Gluten)
½ packet
tamarind paste
(May be present: Eggs, Milk, Fish, Soy, Almond, Cashew, Wheat, Sesame)
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
½ bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
⢠Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. ⢠In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. ⢠Add basmati rice, the water (for the rice) and a generous pinch of salt, stir and bring to the boil. ⢠Reduce heat to low and cover with a lid. ⢠Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
⢠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.
⢠Divide garlic rice and South Indian cauliflower curry between bowls. Top with John dory and cucumber raita. ⢠Sprinkle over almonds and tear over coriander (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â Customers enjoyed the diverse and interesting flavours in this dish, praising the taste combinations.
- Ease of prep:Â The recipe took longer than expected to prepare, suggesting it might be more time-consuming than anticipated.
- Suggestions:Â Consider poaching the fish briefly in the sauce after browning to keep it moist and prevent drying out.
