Bengali-Style Mustard & Coconut Pollock Curry With Cauliflower Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium heat

Peel and slice your shallot[s]

Once hot, add the sliced shallot and cook for 1-2 min or until slightly softened

Chop your creamed coconut roughly (if required!)

Trim, then slice your spring onion[s]

Once the shallot is slightly softened, add your curry powder and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes and chopped creamed coconut to the dish with your wholegrain mustard and ginger & garlic paste

Add your fish sauce with your vegetable stock mix and 250ml [300ml] [425ml] boiled water

Bring to the boil over a high heat

Once boiling, put the dish in the oven and cook, uncovered, for an initial 22 min or until thickened – this is your mustard & coconut curry sauce

Add your white long grain rice and cauliflower rice to an oven-proof dish with 120ml [250ml] [300ml] boiled water and stir it all together

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked cauliflower rice

Use this time to clear up, set the table, have a cup of tea or simply chill!

Wash your spinach, then pat it dry with kitchen paper

Once the curry sauce has thickened, remove the dish from the oven and stir through the spinach, then add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) and a pinch of pepper

Gently stir it all together and return the dish to the oven for 7-8 min or until the pollock is cooked through – this is your baked Bengali-Style mustard & coconut pollock curry

Tip: Your fish is cooked once it turns opaque and flakes easily