Tandoori Fish Tikka with Spiced Cauliflower Rice

• 1200 g firm white fish fillets (cod/tilapia)⇄
• 12 tbsp Greek yogurt⇄
• 4 tsp ginger-garlic paste⇄
• 4 tsp red chili powder⇄
• 2 tsp turmeric⇄
• 4 tsp garam masala⇄
• 4 tbsp lemon juice⇄
• 8 tbsp mustard oil⇄
• salt⇄

1. 1.Cut the fish into bite-sized chunks and pat dry with paper towels to remove excess moisture.
2. 2.In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, mustard oil, and salt into a smooth marinade.
3. 3.Coat the fish evenly and refrigerate for 30 minutes to allow flavors to meld.

💡 Patting the fish dry ensures the marinade adheres better and prevents sogginess during cooking.

• 1 large head cauliflower⇄
• 2 tbsp olive oil⇄
• 1 tsp cumin seeds⇄
• 0.5 tsp turmeric⇄
• 1 tsp ground coriander⇄
• salt⇄

1. 1.Remove the leaves and stem from the cauliflower, then grate the florets using a box grater or pulse in a food processor until it resembles rice grains.
2. 2.Set aside in a bowl while preparing other ingredients.

💡 If using a food processor, avoid over-processing to prevent the cauliflower from turning into a puree.

1. 1.Preheat the oven to 200°C or heat a grill pan over medium-high heat.
2. 2.If using the oven, line a baking tray with parchment paper or lightly oil it to prevent sticking.

💡 Preheating ensures even cooking and helps achieve a nice char on the fish.

1. 1.Remove the fish from the marinade, shaking off excess, and place on the prepared tray or grill pan.
2. 2.Cook at 200°C or over medium-high heat for 12-15 minutes, turning halfway, until the fish is opaque and slightly charred on the edges.

💡 If using skewers, soak wooden ones in water for 30 minutes prior to prevent burning.

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. 3.Stir in turmeric and ground coriander, then add the cauliflower rice.
4. 4.Sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.

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

1. 1.Check the fish for doneness by ensuring it flakes easily with a fork.
2. 2.Remove from heat and let it rest for 2 minutes to retain juiciness before serving.

💡 Resting the fish helps redistribute juices for a tender texture.