Tony Fleming’s father is half-Punjabi and he grew up eating a mix of British and Asian food. In this curried cod recipe, he pairs the white fish - he recommends Cornish cod - with a range of subcontinental flavours for an elegant take on a fish curry. Mango relish provides a fantastic sweetness and lovely colour, while the cauliflower purée subtly spices the dish.
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For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup - the liquid should be reduced by half (approximately). Remove the mango stone and set aside
100ml of white wine vinegar
100g of caster sugar
70ml of water
1/2 tsp black onion seeds
1/2 tsp white mustard seeds
Mix the mango with the chilli and red onion. Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature. Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving)
2 mangoes, flesh cut into 0.5cm dice - 1 stone reserved
2 red chillies, finely chopped
1 red onion, finely chopped
1 tbsp of coriander
For the purée, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes. Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften
500g of cauliflower
10g of garlic, diced
10g of ginger, diced
3g of cumin seeds
Add the milk and simmer until the cauliflower is cooked. Add the cream and simmer until the cream is reduced and thickened. Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve
100g of butter
50g of mango chutney, good quality from a jar
juice of half a lemon
Preheat the oven to 180˚C/gas mark 4
Season the cod fillets with salt. Place a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil. Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes
4 cod fillets, skin removed, each weighing 140g
Meanwhile, place a pan over a medium-high heat and add a dash of vegetable oil. Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan
2 2/3 handfuls of cauliflower florets
Once ready, remove the cod from the oven and add curry powder and butter to the pan. Once the butter begins to foam, use a spoon to baste the fish for 2 minutes, then finish with lemon juice, coriander and a pinch of rock salt. Leave in a warm place to rest for 1 minute
1/2 bunch of coriander, chopped
1 tbsp of mild curry powder
100g of butter
15g of curry powder
250g of milk
250g of double cream
To finish, place the fillets of cod onto plates and dot the purée around the fish. Arrange the pan-fried cauliflower florets onto the fish and spoon on some mango relish. Use a mandoline to shave some of the purple cauliflower and arrange the shavings onto each plate. Finish with some coriander cress and serve immediately
2 2/3 handfuls of coriander cress
4 purple cauliflower, raw
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