Sardines & Cauliflower in an Almond Curry Sauce on Sweet Potato Toasts

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Just came back from the most amazing trip to Goa, attending the wedding of my cousin Jessica and the love of her life, Jiten! In my time there I got to taste many a dish, especially from those rustic little shacks on the beach, fresh seafood, fresh spices all served with a stunning view of the sea.. and just so much variety! Barracuda, shark, pomfret, lobster – the list is endless! Having been home just a day, in the miserable and cold weather of London, I was having massive withdrawal symptoms and needed to cheer myself up. I thought why not take inspiration from Goa? Maybe it will take me back there (well, in my mind at least), this is how this dish was born… granted it’s not fresh seafood (you can of course use fresh) but its just as creamy and delicious!

Serves: 2
Time: 45 mins 

Ingredients
1 sweet potato – cut into 1/2 cm slices lengthways
1 tin of boneless sardines in olive oil
5-6 cauliflower florets – chopped into smaller pieces
15 almonds – blanched, skin removed
2 green rocket chillies
1 thumb size piece of ginger
4-5 garlic cloves
1/2 red onion – chopped
150-200ml almond milk (or water / or coconut milk)
2 tsp cumin
2 tsp coriander powder
1/2 tsp turmeric
handful of coriander – finely chopped
1/2 a lemon (juice)
salt
pepper

Instructions
1. Pre-heat oven to 200°, when heated, place potato slices on oven tray and into the oven for about 30 mins, flipping the potato halfway (check to ensure its not burning!)
2. Blanch almonds, de-skin and place in blender with chillies, ginger, garlic and pulse until a paste forms, don’t worry if it’s a little dry!
3. Heat some oil in a wok, and add just the onions until softened. Then add the paste and cook for about 7 minutes on low heat until fragrant
4. De-glaze the pan with the almond milk and bring to the boil, then let simmer – the sauce should thicken up
5. Add cauliflower (and the fish if using fresh) and cook with lid on until cauliflower is tender
6. Add tinned sardines and stir through the sauce, cook for an additional 2 mins, top with finely chopped coriander and a squeeze of lemon juice
7. Serve the curry over the sweet potato toasts, rice or with naan.

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