'A fishy’ dinner suggestion from the Great British Chefs website

Spiced cod with curried cauliflower and mango 

By Tony Fleming 


Ingredients –



4 cod fillets, skin removed, each weighing 140g

½ bunch of coriander, chopped

1 tbsp of mild curry powder

1 lemon

100g of butter

Vegetable oil



500g of cauliflower

10g of garlic, diced

10g of ginger, diced

3g of cumin seeds

15g of curry powder

100g of butter

250g of milk

250g of double cream

50g of mango chutney, good quality from a jar


Juice of half a lemon



2 mangoes, flesh cut into0.5cm dice-1 stone reserved

100ml of white wine vinegar

100g of caster sugar

70ml of water

½ tsp black onion seeds

½ tsp white mustard seeds

2 red chilies finely chopped

1 red onion finely chopped

1 tbsp of coriander, chopped



4 purple cauliflower, raw

1 handful of cauliflower florets

1 handful of coriander cress

Vegetable oil




For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup the liquid should be reduced by half (approximately). Remove the mango stone and set aside. 


Mix the mango with the chili and red onion.  Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature.  Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving).


For the puree, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes.  Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften.


Add the milk and simmer until the cauliflower is cooked.  Add the cream and simmer until the cream is reduced and thickened.  Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve.


Preheat oven to 180c/gas mark 4


Season the cod fillets with salt.  Place on a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil.  Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes.


Meanwhile,  place a pan over a medium-high heat and add a dash of vegetable oil.  Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan.


Once ready, remove the cod from the oven and add curry powder and butter to the pan.  Once the butter begins to foam, use a spoon to baste the fish for 2 minutes,  then finish with lemon juice, coriander and a pinch of rock salt.  Leave in a warm place to rest for 1 minute. 


To finish, place the fillets of cod onto plates and dot the puree around the fish.  Arrange the pan fried cauliflower florets onto the fish and spoon on some mango relish.  Use a mandolin to shave some of the purple cauliflower and arrange the shavings onto each plate.  Finish with some coriander cress and serve immediately.