Bengali Style Keto Fish Curry with Spiced Cauliflower Mash

Rub the fish fillets with turmeric and a pinch of salt, ensuring even coating, and set aside to marinate for 10 minutes at room temperature.

Cut the cauliflower into small florets and rinse under cold water to remove any dirt, then set aside for boiling.

Place cauliflower florets in a large pot of boiling water at 100°C, cook for 10-12 minutes until fork-tender, then drain and set aside.

Heat mustard oil in a large skillet over medium heat at 180°C for 2-3 minutes until shimmering, then lightly fry the marinated fish for 2 minutes per side until golden; remove and set aside.

In the same skillet with residual oil, add a bay leaf and sauté for 30 seconds over medium heat at 160°C, then add sliced onions and cook for 5 minutes until golden brown; stir in grated ginger and minced garlic, cooking for another 1 minute until fragrant.

Add chopped tomatoes and spices to the skillet, stirring well over medium heat at 160°C for 5 minutes until the mixture forms a thick, aromatic paste and oil starts to separate.

In a bowl, mash the drained cauliflower with a fork or potato masher until smooth, then mix in olive oil, cumin seeds, turmeric, and salt; warm in a small pan over low heat at 120°C for 2-3 minutes to blend flavors.

Return the fried fish to the skillet with the curry base, add a small amount of water if needed, and simmer over low heat at 140°C for 8-10 minutes until the fish is fully cooked and flavors meld, with the sauce thickened slightly.