Rukmini Iyer served up tasty Bengali sea bass fish fry with roasted cauliflower on Saturday Kitchen.

The ingredients for the marinade are: ¼ white onion, chopped, ½ green chilli, chopped, 1 clove garlic, chopped, ½ inch ginger, peeled and chopped, ¼ cinnamon stick, 2 green or black cardamon pods, seeds only, 1 clove, ¼ tsp black peppercorns, ½ tsp sea salt flakes, 5g fresh coriander and ½ lime, juice only.

For the fish: 4 sea bass fillets, 100g plain flour, plus 2 tsp crumbled sea salt flakes, 150g panko breadcrumbs, crushed, 1 large free-range egg, beaten and vegetable oil, for deep-frying.

For the cauliflower: 1 medium cauliflower, cut into medium florets, 1 small sweetheart cabbage, cut into 3cm chunks, 1 red onion, thickly sliced, 5 tbsp of natural yoghurt, 1 large red chilli, finely chopped, 1 tsp sea salt flakes, plus extra to taste, 4 heaped tbsp wholegrain mustard, 2 tbsp natural or olive oil and ½ lemon, juice only.

See recipes by Rukmini in her book titled: India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes available from Amazon now.