Step 1

In a large heavy-based pan, heat ghee over a low heat. Add mustard seeds, cardamom, cinnamon, chilli and curry leaves. Cook for 1-2 minutes until fragrant, stirring regularly. Add the curry paste and turmeric, and cook for a further 1 minute.

Step 2

Add the cauliflower, turning to coat each floret with the spice mixture. Add the coconut milk and lemon zest, and stir to combine.

Step 3

Bring to the boil, season, and simmer for 2 minutes.

Step 4

Add the fish to the pan, gently pushing the pieces down so they are immersed in the sauce. Cover with a lid and simmer for 3-4 minutes until fish is just cooked through.

Step 5

Squeeze over the lemon juice and scatter over the coriander leaves. Top with crispy curry leaves and serve with steamed rice and pappadams.