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Kashmiri fish & cauliflower curry

QuickMain MealsOther Indian
Serves 4Time 30 minsKashimiri Fish and Cauliflower Curry

Fish and cauliflower combine for a delectable dish

Fat - total 13g 19%
Fat - saturated 2g 7%
Salt 211mg 9%
Protein 25g 49%
Carbs 31g 10%
Sugar 3g 4%
Energy 1435kJ 16%

% based on an adult’s recommended daily intake


  • ( 400 grams) Barramundi, raw
  • ( 10 florrets) Raw cauliflower
  • ( 1 tsp) Chilli powder
  • ( 1/2 tsp) Turmeric powder
  • ( 3 tbsp) Vegetable oil
  • ( 1 tsp) Fennel, seed, whole or ground
  • ( 1 tsp) Curry powder
  • ( 1/2 tsp) Cardamom seed dried ground
  • ( 3/4 cup) Brown rice
  • ( 1 tsp) Cooking salt


  1. Cook the rice following the instructions on the packet .
  2. Mix two-thirds (2/3) of the curry powder, chilli, and turmeric with a tablespoon of water to make a paste.
  3. Cut the fish into 2–4cm chunks and coat with the spice paste.
  4. Heat the oil in a pan. Cook the fish for ten (10) minutes and remove from the pan.
  5. Add the fennel seeds, remaining curry powder, cardamom and cauliflower to the pan. Cook for 4–5 minutes.
  6. Add the water to the pan. Cook without a lid until the water has reduced by half.
  7. Return the fish to the pan.
  8. Serve the fish with the rice.
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