Mumbai White Fish & Cauliflower Curry

• Meanwhile, finely chop garlic.
• In a medium saucepan, heat the butter with a 
dash of olive oil over medium heat. Cook half 
the garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water (for the rice) and 
a generous pinch of salt, stir, then bring to 
the boil.
• Reduce heat to low and cover with a lid. 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!

• Discard any liquid from gemfish fillet packaging.
• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat. Season fish on 
both sides with salt and pepper.
• When oil is hot, cook fish in batches until just 
cooked through, 5-6 minutes each side. Transfer 
to a 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.

• Return the frying pan to medium-high heat with 
a drizzle of olive oil, if needed. Cook Mumbai 
spice blend, tomato paste and remaining garlic
until fragrant, 1-2 minutes.
• Add chicken-style stock powder, coconut 
milk, the honey and water (for the sauce). 
Simmer until the sauce has slightly thickened, 
3-4 minutes. 

• Remove pan from heat, add roast veggies and 
flake in fish, stirring to combine. Season to taste.