Yellow Curried Leek with Griddle Panned Coley

Ingredients

• 3-4 Carrots(cut into sticks)
• 1 large onion(sliced)
• 1 Leek(chopped small)
• Handful Mushrooms(sliced)
• 1/4 Cauliflower(chopped)
• Olive Oil
• Dried Parsley(large pinch)
• Dried Coriander(large pinch)
• Clove Garlic(chopped)
• Chunk Ginger(chopped)
• 1/4 tsp Chili Powder
• 1 + 1/2 tsp Cumin Powder
• 2 tsp Turmeric
• 1 tsp Ground Coriander

Method

1. First of all peel and cut your carrots into sticks and cook in a pan of water for 5-10 minutes.
   
2. Then add your leeks and cauliflower and cook until soft. Turn the heat off then leave the pan as it is until needed - do not drain the water off as you will be using it as stock also.
   
3. Now grind together your ginger and garlic in a mortar and pestle.
   
   
   For the Main
4. Heat some olive oil in a griddle pan until hot - this only takes seconds.
   
5. Place your fish onto the griddle turn the heat down a little and leave to cook for 7-8 minutes. Turn it over and cook for a few more minutes. Your fish may need turning again for a minute or two. Poke a skewer or use the opposite end of a spoon into the middle to check if it is hot - some people like fish rare but personally I like to know mine is hot and cooked in the middle.
   
6. Meanwhile put your onions into a frying pan with some olive oil.
   
7. Brown them off then add your garlic and ginger, stir well and cook for a minute.
   
8. Add your spices turmeric, cumin, chili, coriander and stir well - you may need to drizzle in some more olive oil to break down the spices.
   
9. Now scoop out your cooked vegetables and add to your onions with your sliced mushrooms.
   
10. Add enough of your vegetable water to mix in all your vegetables together.
    
11. Add your dried parsley and coriander leaves stir well then cover with a lid and simmer for a few minutes until mushrooms are cooked.
    
12. Your fish should be cooked by now.
    
13. Serve with your curried leeks and vegetables and enjoy!