Coastal Indian Fish Tikka with Spiced Cauliflower Rice

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.

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

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.

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.

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.

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.

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.