How to Prepare Quick Spicy Cauliflower Roast and Fish dipped in the Orange Gravy

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy cauliflower roast and fish dipped in the orange gravy. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Spicy Cauliflower Roast and Fish dipped in the Orange Gravy is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Spicy Cauliflower Roast and Fish dipped in the Orange Gravy is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook spicy cauliflower roast and fish dipped in the orange gravy using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy Cauliflower Roast and Fish dipped in the Orange Gravy:

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

Steps to make Spicy Cauliflower Roast and Fish dipped in the Orange Gravy:

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

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