Barramundi & Roasted Cauliflower Bengali Curry

While the rice is cooking, chop the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

While the cauliflower is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the ginger. Cut the broccolini into 2cm chunks. Cut the barramundi into 2cm pieces.

Alternative Step 3 if you've received prawns: While the cauliflower is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the ginger. Cut the broccolini into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, ginger and Bengal curry paste and cook until fragrant, 1-2 minutes. Add the coconut cream (see ingredients list) and water (for the curry) and bring to the boil. Reduce the heat to medium and cook, until slightly thickened, 2-3 mins.

Add the broccolini and barramundi to the sauce and cover with a lid or foil. Cook until the fish is just cooked through, 4-5 minutes. While the barramundi is cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). Stir through the roasted cauliflower and a good squeeze of lime juice.

TIP: Add a dash of water if the sauce is too thick.

Alternative Step 5 if you've received prawns: Add the broccolini and prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. While the prawns are cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). Stir through the roasted cauliflower and a good squeeze of lime juice. TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.