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Indian Fish and Creamy Curried Cauliflower
I made this last week after a long day at the office. I was too tired to think about what to cook, so I reached for the same ingredients that have become my go-to: fish with something creamy and spiced on top. The smell of toasted cumin and garlic filled the kitchen before I even put the pan on the stove, which always makes me feel like dinner is going to work out.This dish has earned its permanent place in my rotation because it's reliable without being boring. I make it when I need something that feels special but doesn't require a trip to the store for anything unusual. The key moment is getting the cauliflower golden before adding the cream — don't rush this step, and you'll taste the difference.
Ingredients
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Stir in curry powder, turmeric, and garlic; cook for another 30 seconds until the mixture is aromatic but not browned.
- Add cauliflower florets to the skillet along with salt and pepper. Cook without stirring for 2 minutes to let them develop color, then stir occasionally as they cook until golden and tender-crisp, about 8-10 minutes total.
- Pour in heavy cream and bring to a gentle simmer. Season with an additional pinch of salt if needed, then set aside on the stovetop.
- Pat fish fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Add fish to the hot skillet, skin-side down if applicable. Cook without moving for 3-4 minutes until golden and easily releasing from the pan. Flip and cook another 2-3 minutes until internal temperature reaches 145°F and flakes with a fork.
- Place each fillet on top of a generous portion of curried cauliflower, spooning extra sauce over the fish as you serve.
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