Indian-Style White Fish & Cauliflower Curry

• Meanwhile, finely chop garlic.
• In a medium saucepan, heat half the butter with 
a dash of olive oil over medium heat. Cook half 
the garlic until fragrant, 1-2 minutes.
• Add the water (for the rice) and a generous 
pinch of salt to pan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and 
reduce heat to low. Cook for 12 minutes, then 
remove from heat and keep covered until rice is 
tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so 
don’t peek!

• Meanwhile, discard any liquid from hoki fillet 
packaging. Slice fish in half crossways to get 
1 piece per person. Pat fish dry with paper towel 
and season on both sides with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. When oil is hot, cook 
fish until just cooked through, 2-3 minutes each 
side. Transfer to a plate. 
TIP: White fish is cooked through when the centre 
turns from translucent to white.

• When the veggies have 5 minutes remaining, 
wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil.
• Cook mild curry paste and remaining garlic
until fragrant, 1 minute.
• Add tamarind paste, chicken-style stock 
powder, coconut milk, the water (for the 
curry), brown sugar and remaining butter. 
Cook, stirring, until reduced, 2-3 minutes. 

• Add cooked fish and roasted veggies to the 
curry and gently stir to break up the fish.