September 30, 2017
Dinner, Main Dish, Fish,
Snapper, Vegetables, Cauliflower, Potatoes , Indian, Quick Meals, Weeknight Meals, Blender, Broil, Microwave, Stove Top, Canned Tomatoes more
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"From Super Food Ideas April '17"
Place cauliflower and potato in a microwave safe bowl and cover with plastic wrap and microwave on high (100%) for 5 minutes or until tender.
Using a stick blender, blend until smooth and stir in chopped butter.
Meanwhile heat oil in a large ovenproof frying pan over medium high heat and add onion and carrot and cook for 5 minutes or until onion softens and then add paste and ginger and cook for 30 seconds or until fragrant and stir in tomatoes and stock and bring to a simmer.
Add fish to frying pan, reduce heat to medium low and simmer for 5 minutes or until fish is just cooked through and stir in spinach and peas and simmer for a further 2 to 3 minutes or until curry has slightly thicken and then remove from heat.
Preheat grill/broiler on medium high heat.
Spoon cauliflower mixture over curry and spread to cover and brush with melted butter and grill/broil for 2 to 3 minutes or until golden and then let stand for 2 to 3 minutes and top with coriander sprigs and serve with naan bread and yoghurt.
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