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Indian Fish and Creamy Curried Cauliflower — Fresh homemade recipe photo

Indian Fish and Creamy Curried Cauliflower

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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 485
Ingredients Method Nutrition

Ingredients
  

For the curried cauliflower
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • ½ tsp turmeric
  • 4 cloves garlic minced
  • 1 large head cauliflower cut into florets (about 6 cups)
  • 1 cup heavy cream
  • 1 tsp salt
  • ¼ tsp black pepper
For the fish
  • 2 lbs firm white fish fillets cod, halibut, or haddock, about ¾ inch thick
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium-high heat. Add cumin seeds and toast for 30 seconds until fragrant.
  3. Stir in curry powder, turmeric, and garlic; cook for another 30 seconds until the mixture is aromatic but not browned.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place each fillet on top of a generous portion of curried cauliflower, spooning extra sauce over the fish as you serve.

Nutrition

Calories: 485kcalCarbohydrates: 12gProtein: 38gFat: 32gSaturated Fat: 16gCholesterol: 145mgSodium: 720mgPotassium: 980mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 85mgCalcium: 120mgIron: 2mg

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