Serves 4
4 TBSP COCONUT OIL
2 TBSP WHOLE CUMIN SEEDS
3 CM PIECE OF GINGER, GRATED
2 CLOVES GARLIC, PEELED AND SLICED
¼ CUP CURRY LEAVES (OR USE 1TSP CURRY POWDER)
SMALL BUNCH CORIANDER, STALKS CHOPPED, LEAVES RESERVED
2 TSP TUMERIC, FRESH OR DRIED
1 EGGPLANT
1 RED CAPSICUM
4 WASHED POTATOES
1 RED ONION
½ SMALL CAULIFLOWER
1 PUNNET EACH RED AND YELLOW CHERRY TOMATOES
SAUCE
½ CUP GREEK YOGHURT
3 SPRIGS MINT
½ CLOVE GARLIC
- Melt coconut oil in a pan and add cumin, ginger, garlic, curry leaves, coriander stalks and turmeric. Heat gently for 5-10 minutes, allowing the oil to infuse with the aromatics.
- Preheat oven to 200C.
- Chop all vegetables into roughly 3 cm chunks. Leave tomatoes whole.
- Reserve 1-2 tbsp of infused oil, and set aside.
- Toss vegetables, except tomatoes, in remaining oil until well coated.
- Roast oiled vegetables for 40-50 mins until well coloured and cooked.
- While vegetables roast, blend sauce ingredients, and set aside in fridge.
- Coat fillets all over with reserved oil, and scatter tomatoes over roasted vegetables.
- Place fillets on top of roast vegetables and return to the oven.
- The thickness of the fillets will determine how long they take to cook, so keep an eye on them. As a guide a 3cm thick fillet will take about 8 mins.
- To serve, arrange spiced roasted vegetables on a plate or platter.
- Top with cooked fillets, and spoon around some minted yoghurt.
