No curry paste today, but a curry sauce from scratch with garlic, ginger, onion, apple, curry powder, flour, milk and, I confess , a good quality stock cube.
Prepare the vegetables. Clean and chop 1 cauliflower and 2 bunches of radishes. Rinse and drain. Put on baking paper. Add a drizzle of olive oil and some curry powder. Bake in the oven at 200° for approx 30 mins. Towards the end, the last 10 mins, add 500 grams (for 3p) of firm tailfish in cubes.
Boil some rice.
For the sauce, shop and fry 1 apple, 4 cm of ginger, 4 garlic cloves, 1 onion in 30 grams of butter. Bake and stir. Add 2 table spoons of flour and 1 table spoon of curry powder. Bake and stir constantly until you are sure the powder/flour taste will be gone. Add the (approx 500 ml of) milk slowly, while stirring and thickening. Taste the sauce. Add pepper, salt and/or a cube of chicken broth. Keep the sauce warm.
Serve the roasted vegetables and fish with rice and sauce. Finish with chopped coriander.