From Episode 188: Ruby's Menu

Curried Cauliflower with Cardamom and Mustard

Serves 4

Ingredients:

1 teaspoon/2 g black mustard seeds
1 teaspoon/2 g yellow mustard seeds
3 cardamom pods
1 Serrano chili, seeded and minced
2 garlic cloves, minced
1 teaspoon/5 g tamarind puree
1 teaspoon/2 g ground turmeric
1/2 cup/120 ml water
3 tablespoons/45 ml mustard oil
1 onion, very thinly sliced
Salt
1 head of cauliflower (about 2 pounds/900 g), cut into small florets

Method:

Using a mortar and pestle, crush the mustard seeds and cardamom pods into a fine powder. Add the chili and garlic to the spices and crush to form a paste. 

Mix in the tamarind puree and turmeric, then the water to thin the paste and form a smooth sauce-like consistency. Heat the mustard oil in a heavy-based, large frying pan over a medium-to-high heat.

Once the oil is almost smoking, reduce the heat to medium and add the onions. Sprinkle with some salt. Sauté for 4 minutes or until the onions are pale golden.

Add the cauliflower and fry for 6 minutes or until lightly browned. Drizzle the mustard sauce over the cauliflower and stir well to coat. Sprinkle with salt.

Bring to a boil, then reduce the heat to a medium-to-low. Cover the pan and cook for 12 minutes, stirring occasionally, or until the cauliflower is nearly tender, the liquids have evaporated, and the mixture is dry.

To prevent the cauliflower from sticking to the pan as it cooks, add a little more water. If there is still liquid in the pan after the cauliflower is tender, simmer without the lid until the excess liquid evaporates. Season with salt to taste and serve.

Whitefish Cooked with Saffron, Turmeric and Leeks

Serves 4

Ingredients:

2 tablespoons/30 ml ghee or mustard oil
1 medium onion, thinly sliced
1 teaspoon/2 g ground turmeric
6 curry leaves
2 leeks (white and pale green parts only), cut into matchstick-size strips
Small pinch of saffron threads
1 cup/240 ml dry white wine
1/2 teaspoon/3 g salt, plus more for seasoning
Four 6-ounce/170-g skinless, boneless whitefish filets
Curried Cauliflower with Cardamom and Mustard (see recipe)
Coconut Rice (see recipe)

Method:

Heat the ghee in a large frying pan over a medium heat. Add the onions and cook for 4 minutes or until tender. Add the turmeric and curry leaves and cook for a further 2 minutes. 

Add the leeks and saffron and stir well, cooking for a further 5 minutes or until the leeks soften. Add the wine and 1/2 teaspoon/3 g of salt and stir thoroughly.

Reduce the heat to low and bring to a gentle simmer. Sprinkle the fish with salt. Place the fish on top of the leek mixture, then cover with a lid and cook for 8 minutes or until the fish is just cooked through.

Remove the pan from the heat and divide the fish and leek mixture equally among 4 serving plates. Season the sauce to taste with salt. Spoon the sauce over the fish. Serve with the cauliflower and coconut rice.

Coconut Rice

Serves 4

Ingredients:

1 cup/225 g uncooked basmati rice
1 1/4 cups/285 ml chicken stock
1 cup/225 ml unsweetened coconut milk
1/4 teaspoon salt
Dried sliced coconut, lightly toasted, for garnish

Method:

Rinse the rice in a sieve under cold running water until the water runs clear from the rice. Drain.

Combine the stock, coconut milk and salt in a heavy-based, large saucepan over a medium-to-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute.

Cover and simmer over low heat without stirring for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove from the heat and let the rice to stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed.

Lightly fluff up the rice with a fork. Transfer the rice to bowls. Garnish with the toasted coconut and serve.