Tandoori Fish Tikka with Spiced Cauliflower Rice

Cut the fish into bite-sized chunks and pat dry with paper towels to remove excess moisture. 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. Coat the fish evenly and refrigerate for 30 minutes to allow flavors to meld.

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. Set aside in a bowl while preparing other ingredients.

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

Remove the fish from the marinade, shaking off excess, and place on the prepared tray or grill pan. 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.

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

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