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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Bengali Mustard Fish with Cauliflower and Peas

Inspired by the classic Bengali combination of fish and mustard, this speedy and simple roasting tin dish from Rukmini Iyer is perfect for busy weeknights.

From the book

Introduction

Mustard and fish are a loved combination in Bengal. If you can get hold of Bengali mustard, kasundi, at your local Asian grocery store, this will be even nicer (and then you can use the rest of the bottle on everything from steak to spinach), but wholegrain Dijon is a good substitute otherwise. The lightly spiced vegetables make this a meal in itself, but you can serve it with rice for extra carbs.

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Ingredients

1 cauliflower, cut into small florets
cauliflower greens, cut into bite-size pieces
250g cherry tomatoes on the vine
200g frozen peas
1 red onion, thinly sliced
1⁄2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt flakes
2 tbsp oil
4 nice thick cod fillets
4 tsp Bengali or wholegrain Dijon mustard
To serve:
natural yogurt and basmati rice

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Method

Preheat the oven to 180°C fan/200°C Gas 6.

Tip the cauliflower, greens, cherry tomatoes, onion and peas into a roasting tin large enough to hold everything in one layer, and mix well with the spices, salt and oil.

Arrange the fish fillets over the vegetables, spread them with a teaspoon of mustard each, then transfer the tin to the oven and roast for 25 minutes, or until the fish is just cooked through.

Serve hot, with yogurt and rice alongside.

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From the book: The Roasting Tin Around The World

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