Tag: indian recipes

Vegan Cauliflower Tikka Masala

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name. Unfortunately this also means I can’t retrace where I originally found the inspiration for the recipe. 

I’ve been overdoing it on the tofu so I decided for my final few days of Veganuary to switch to some veggie focused dishes.

I found this cauliflower tikka on Pinterest. It’s incredibly good and simple to prepare. I’ve adjusted it a little bit from the original recipe to allow for freezing.

What do I eat with vegan cauliflower tikka massala?

I like having mine with loads of extra coriander and some plain white rice, and maybe a dollop of (non-dairy) yoghurt. Though I won’t hold it against you if you have this with a nice and easy store-bought naan instead.

A close up of a white plate with blue trim with a portion of vegan cauliflower tika massala covered in some yoghurt and coriander on top. There are two bamboo handles sticking out of the food and a bowl of rice is in the background

Vegan cauliflower tikka masala

Dorothy Porker
Super easy, delicious and vegan cauliflower tikka masala.
Prep Time 15 mins
Cook Time 30 mins
Course Dinner, Lunch, Main course
Cuisine Indian, Vegan
Servings 4


  • Large skillet or frying pan with a lid
  • Blender


  • 1 T - 15 ml sunflower oil
  • 1/2 t - 2 gr mustard seeds
  • 1 onion diced
  • 6 cloves garlic minced
  • 1/2" - 7mm ginger peeled and finely grated
  • 1/2 jalapeno finely chopped, seeds removed for less heat
  • 3 tomatoes quartered
  • 1 red bell pepper stem and seeds removed, finely sliced
  • 3/4 c - 180 ml full-fat coconut milk
  • 1/2 c - 20 gr fresh cilantro +extra for garnish
  • 3/4 t - 3 gr garam masala
  • 1/2 t - 2 gr ground coriander
  • 1/4 t - 1 gr ground turmeric
  • 1/2 t - 2 gr ground cinnamon
  • 1 cauliflower cut into small florets
  • yogurt if using dairy-free, go for unsweetened - optional for serving
  • coriander optional for serving


  • Once you have all your elements ready to cook, heat the sunflower oil in a large skillet before adding 1/2 t - 2 gr of mustard seeds. They should start sizzling as they hit the oil.
  • Let sizzle for 30 seconds or so before adding 1 diced onion, 6 minced cloves of garlic, 1/2" - 7 mm of grated ginger and 1/2 a diced jalapeno and turning down the heat to medium. Allow to cook gently, stirring occasionally to avoid browning, until the onions are soft.
  • Once the onion is soft, add the mixture to a blender with 3 quartered tomatoes, 1 finely sliced bell pepper, 3/4 c - 180 ml of coconut milk, 1/2 c - 20 gr fresh cilantro and the remaining spices and blend on high. I have to push my mixture down every once in a while to get everything well blended into a thick sauce.
  • This is where you can decide to freeze part of the sauce or just make all of it. It serves about 4 people, so I continue on with about one quarter of the sauce and 1/4 head of cauliflower.
  • To finish, move the sauce back to the skillet and bring to a boil. Leave to simmer, covered with a lid, for 10-15 minutes. Now add the cauliflower florets, and simmer for another 15-20 minutes. Until the cauliflower is cooked and the sauce has reduced a little.
  • Serve with yogurt, coriander, naan, rice or whatever else tickles your fancy.


The prepped sauce keeps for up to 3 months in the freezer. Simply defrost and pick up the recipe from step 5. 
Keyword easy vegan, indian recipe, vegan

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Kothmiratil Macchi – Indian Fried Fish

The first book I got in the awesome Phaidon range of national classics was India Cookbook by Pushpesh Pant. I thought I’d try and get to know the Indian kitchen better. But it’s so vast and diverse, and the book offers so many recipes that I’ve had a hard time figuring out where to begin.

Except for this one recipe.

Raw anchovies with the ingredients for kothmiratil macchi

Kothmiratil macchi

It’s called kothmiratil macchi, a coastal dish that’s prepared with herring or whitebait in the book. I’ve had a love affair with small fried fish ever since my first trip to Spain at 19. So I just had to make this. I’ve since made it over and over again.

Anchovies dissected from whole to kothmiratil macchi

Whitebait versus anchovies

It’s hard to find whitebait here (and since it’s baby fish it’s not very sustainable) so I generally use fresh anchovies for this. Please do check with your fish monger how they’ve been caught, because this will affect how sustainable they are.

A plate of kothmiratil macchi, Indian coriander fried fish

Because they’re slightly too big to get a good crisp on the heads and innards before the cilantro and other spices turn bitter I prefer cleaning them myself. The more you get the more work this is, but in my opinion the fiddle is totally worth the hassle.

What do you have with Indian coriander fried fish?

These are so good I tend to have them with just some plain rice and slices of cucumber and nothing else.

Sometimes I’ll get a little disrespectful and have them with tzatziki. The freshness meshes really well with the fried fish. To make it less disrespectful I reckon a cucumber raita would also work and be more appropriate.

A plate of kothmiratil macchi, Indian coriander fried fish

Kothmiratil Macchi - Indian coriander fried fish

Dorothy Porker
These salty, earthy, umami-loaded fried anchovies are the tiny flavor bombs you deserve after the work you've put in to make them.
Prep Time 45 mins
Cook Time 15 mins
Course Dinner, Lunch, Main course, Party snack, Side dish, Snack
Cuisine Indian
Servings 2


  • Sharp knife
  • Food processor
  • Large skillet or frying pan
  • Paper towels


  • 15 oz - 500 gr whitebait or anchovies
  • 1 t - 5 gr ground turmeric
  • 1 t - 5 ml lime juice
  • 1 t - 5 gr sugar
  • 1 t - 5 ml water
  • big bunch coriander coarsely chopped
  • 2-4 green bird's eye chilies seeds and white pith removed
  • 1" - 2 cm piece of ginger peeled and roughly chopped
  • 4 cloves garlic smashed and peeled
  • 5 oz - 150 gr rice flour
  • sunflower oil for shallow frying
  • salt
  • 2 limes cut into wedges


  • Clean the fish. You can do this by gently twisting the head right behind the gills and then pulling gently up and back, before pushing the innards out with your thumb and gently pulling out the spine, as shown in the video below.
  • Once the fish is cleaned, use a sharp knife to score the fish ever so gently on both sides.
  • Mix together 1 t - 5 gr of turmeric, 1 t - 5 gr of sugar, 1 t - 5 gr of lime juice and 1 t - 5 gr of water to make a paste. Gently rub the paste into the fish and refrigerate for 15 minutes. Note: if you exceed this time the lime will cook the fish.
  • In the meantime, make a spice paste by mixing together a bunch of coriander, 4 green bird's eye chilies, 1" - 2 cm's of peeled ginger and 4 garlic cloves in a food processor. You can add a few tablespoons of water to get it to smooth out a little further.
  • Spread the coriander-paste evenly over the fish and let sit for another 15 minutes.
  • Preheat your oil for shallow-frying in a large skillet or frying pan.
  • Gently coat the fish in rice flour and fry in batches until crisp. Depending on the size of your fish this should take 5-10 minutes per batch. Drain on paper towels and finish off with a nice helping of salt. Serve with lime wedges for added oomph.


Once fried this fish will keep for 1 day in the fridge and can be reheated in a hot oven at roughly 350° F/ 175° C in 10-15 minutes.
Keyword anchovies, cookbook recipe, fish, indian recipe, pushpesh pant, seafood, white bait

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