Recipe of Perfect Spicy Cauliflower Roast and Fish dipped in the Orange Gravy

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Spicy Cauliflower Roast and Fish dipped in the Orange Gravy. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Spicy Cauliflower Roast and Fish dipped in the Orange Gravy Recipe.

You can have Spicy Cauliflower Roast and Fish dipped in the Orange Gravy using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy Cauliflower Roast and Fish dipped in the Orange Gravy

1. It’s 2 of Fresh Cauliflower.
2. Prepare 3 tbsp of Whole Jeera (Cumin Seeds), soaked in the lukewarm water for about 1/2 an hr.
3. Take 5-6 of Dry Red Whole Chilli soaked in the lukewarm water for about 1/2 an hour.
4. Prepare 25-30 of Garlic Pods.
5. It’s 500 gm of Fresh Tomatoes.
6. Prepare 250 gm of Hot/Warm Water.
7. Make ready 1/4 Cup of Cooking oil to deep fry.
8. Prepare 1/4 Cup of oil for tadka.
9. Prepare 2-3 tbsp of Mustard Oil.
10. Make ready To Taste of Salt.
11. You need 1/2 tsp of Sugar.
12. Take 2 tsp of Red Chilli Powder.
13. Prepare 1 tsp of Turmeric Powder.
14. Take 2 of (whole) Dry Red Chillies.
15. Make ready 1/2 tsp of Cumin Seeds (Jeera).

Spicy Cauliflower Roast and Fish dipped in the Orange Gravy step by step

1. Cut & wash well the Cauliflower Florets aforementioned & fry/sauté them until half cooked in a frying pan put on the medium heat & with the measured amount of the cooking oil putting some salt in it.
2. Once fried- Take it out in a vessel & in the same pan/kadhai/wok- put the measured oil for cooking & then put in 2 split dry red chillies & whole cumin seeds.
3. Well sauté until it's fragrance is released- then add in the Tomatoes, Jeera & Garlic Purée & keep on sautéing until it's raw smell goes away releasing it's absolutely irresistible & delectable fragrances but with utmost care, so as not to burn the masala/gravy base while sautéing.
4. Now, add in the Cauliflowers (already half fried & is quite delicate at this stage)- With it's flower sides down first onto the gravy base & let it cook in the low-medium flame & covered for about 4-5 mins then, open the lid/cover & flip it upside down to it's stem side & again allow it to get sautéd, similarly for about another 4-5 mins.
5. Use your spatula very gently & cautiously at this point- since the cauliflowers florets are absolutely delicate and are quite vulnerable to break in at any point.
6. Now, check if all are well incorporated & cooked- if not then pour in it the measured boiling water to it & again cover it upto the next 5/6 mins time to get well cooked and ready to be served on the platters.