Coastal Indian Fish Tikka with Spiced Cauliflower Rice

• 400 g firm fish fillets (kingfish or salmon)⇄
• 1 tbsp ginger-garlic paste⇄
• 2 tsp red chili powder⇄
• 1 tsp turmeric⇄
• 1 tsp garam masala⇄
• 2 tbsp lemon juice⇄
• 1 tbsp coconut milk⇄
• salt⇄

Cut fish into thick strips and mix with all marinade ingredients in a bowl, ensuring even coating. Set aside to marinate for 30 minutes at room temperature.

💡 Use a glass or ceramic bowl for marinating to avoid metallic reactions with lemon juice.

• 1 medium head cauliflower⇄
• 1 tbsp coconut oil⇄
• 1 tsp cumin seeds⇄
• 0.5 tsp turmeric⇄
• salt⇄

Grate the cauliflower head into rice-sized pieces using a box grater or food processor. Set aside in a bowl until ready to cook.

💡 If using a food processor, pulse in small batches to avoid over-processing into mush.

• 2 tbsp coconut oil⇄
• 10 leaves curry leaves⇄

Heat a grill pan or non-stick skillet over medium-high heat, add coconut oil, and let it shimmer for about 1 minute at approximately 180°C. Add curry leaves to infuse the oil for 30 seconds until fragrant.

💡 Ensure the pan is fully preheated to achieve a nice sear on the fish without sticking.

Place marinated fish strips in the hot pan, ensuring they don’t overlap. Cook for 4-5 minutes per side at 180°C until golden brown and slightly charred on the edges.

💡 Avoid overcrowding the pan to maintain heat and ensure even cooking.

In a separate large skillet, heat coconut oil over medium heat at 160°C for 1 minute. Add cumin seeds and let them sizzle for 30 seconds, then stir in turmeric for another 10 seconds until aromatic.

💡 Keep the heat moderate to avoid burning the spices, which can turn bitter.

Add grated cauliflower to the skillet, stirring well to coat with spices. Sauté for 5-7 minutes at 160°C, stirring occasionally, until tender but not mushy, with a slight golden tint.

💡 Stir frequently to prevent sticking and ensure even cooking without adding extra moisture.

Check fish for doneness; it should flake easily with a fork and appear opaque. Remove from pan and let rest for 2 minutes to retain juices.

💡 Don’t overcook; residual heat will continue cooking the fish while it rests.