Fish Friday with roasted aloo gobi

Sea Harvest
4 servings Prep: 15 mins, Cooking: 30 mins
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Crispy Fish Friday served with a cauliflower and potato side curry.

By Independent Contributor August 28 2023
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Ingredients (19)

Roasted Aloo Gobi
2 tbsp olive oil
4 medium potatoes — peeled and cut into 3 cm blocks
1 cauliflower — cut into florets
2 tbsp olive oil
1 red chilli
2 garlic cloves — minced
1 thumb size piece fresh ginger — minced
1 tsp garam masala
1/2 tsp ground turmeric
2 cup vegetable stock
salt and black pepper — to taste
1 cup plain full cream yoghurt
1/2 cup cucumber — finely diced
5 g fresh coriander — chopped
1/2 tsp ground cumin
1/2 tsp salt
1 x 600 g box Sea Harvest Fish Friday
To serve
1 small handful fresh coriander
4 roti — warmed in a pan just before serving
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Roasted Aloo Gobi

Preheat the oven or airfryer to 200 ºC.

Add the potato cubes and cauliflower florets to two separate bowls, drizzle with olive oil and season. Toss well to coat. Place onto an oven tray/s or into an air fryer to roast until crispy and cooked through, tossing in between. The cauliflower will cook quicker than the potatoes, so remove it from the oven/air fryer when ready.

Heat the oil in a large pot over medium-high heat. Add the chilli, garlic and ginger and cook until fragrant, about 1 minute. Add the garam masala and turmeric and cook for a further minute until toasted.

Add the stock and season with salt and pepper. Reduce the heat and cook the sauce for about 15 minutes. Add the roasted vegetables to the pot and coat with the curry sauce.


Mix all of the ingredients for the raita together, taste and adjust the seasoning if necessary. Cover and refrigerate until serving time.


Preheat the oven to 220 ºC.

Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To Serve

Serve crispy Fish Friday fillets with roasted aloo gobi curry, warm rotis, raita and fresh coriander.

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