Ingredients

The following ingredients have 6 Servings
  • 6 fillets Swai, (Tilapia, or Orange Roughy)
  • 1 tablespoon olive oil
  • 3 tablespoons Garam Masala
  • Salt (and pepper)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 small onion, (chopped)
  • 2 cloves garlic, (minced)
  • 1 1/2 cups chicken stock
  • 2 heads cauliflower, (cut into small florets)
  • 3 tablespoons Madras Curry Powder
  • 3/4 cup heavy cream
  • 1/3 cup apricot preserve
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped cilantro
  • Salt (and pepper)

Instruction

  • Preheat the oven to 400 degrees F. Pat the fish fillets dry, then drizzle with oil. Flip the fillets to coat in oil.
  • Sprinkle the fillets with salt and pepper, followed by the Garam Masala on both sides. Place on a rimmed baking sheet and set aside.
  • Place a large saucepot over medium heat. Add the butter and flour. Whisk and cook 1-2 minutes. Add the onions. Sauté another 2-3 minutes, then add the garlic and sauté one more minute.
  • Pour the chicken stock into the pot followed by the cauliflower florets. Cover and steam 5-10—until the florets are slightly tender.
  • Put the fish fillets in the oven and roast for 10 minutes, 15 minutes for thicker fillets. *The fish should flake off when touched with a fork if cooked through.
  • Add the curry powder, cream, apricot preserve, cayenne and 1 teaspoon salt to the cauliflower. Stir and simmer another 10 minutes.
  • Once the sauce has thickened, salt and pepper to taste.
  • To Plate: Spoon the curried cauliflower into a bowl and garnish with chopped cilantro. Place a fish fillet on top. Serve warm.