Chili Fish with Tahini • Baked rice [Cauli] with confit Tomatoes and Garlic. Cooking from my favourite cookbook by @ottolenghi Simple, started the sauce for the fish by sautéing chilies, garlic, caraway and an ancho chilli followed by tomatoes and paste. The sauce was cooked till the tomatoes had broken down and oil floated clear. Hopping across to the rice, cherry tomatoes, garlic, shallots, coriander, thyme and cinnamon sticks were arranged in a pan, covered in olive oil and cooked at 160C in the oven for an hour. The cauliflower was riced in the mean time and stir fried with seasoning and a cinnamon stick. To bring the meal together, 200 gram seasoned sole steaks were slipped into the prepared sauce and simmered for 8 odd minutes till done. The confit tomatoes were simply married to the prepared cauliflower rice. Served with generous lashings of tahini sauce. One of the best “fish curry and rice” I’ve had the pleasure of cooking in my kitchen and good enough to be cooking along @curry.and.chips the lovely host of #fridayriceclub and @ronckenjoy the lovely host of #fridayisforfishtoo ... #ottolenghi #ottolenghisimple #fishcurry #cauliflowerrice #icookedottolenghi #greatmindscookottolenghi #lowcarb #fishandrice