Bangladeshi Fish & Cauliflower Curry

Dina Begum's recipe is based on a traditional dish served at home. Tender, flaky cod chunks are cooked in a spiced gravy and complemented by florets of soft cauliflower, which absorb all the flavours. The green chillies will add aroma and heat, while the coriander brings freshness.

1 medium onion, chopped

4 clove/s garlic

4 tbsp Vegetable oil

1¾ tsp table salt

1 tbsp ground coriander

3 tsp mild chilli powder, or to taste

1½ tsp ground turmeric

1 small Essential Cauliflower, leaves removed, cut into bitesized florets

500 g cod loin, cut into 5cm pieces

3 green chillies, split lengthways, to taste (deseed if liked)

¼ x 25 g pack coriander, leaves roughly chopped

Cooked basmati rice, to serve

1 lime, wedges, to serve

Directions at waitrose.com

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