For the cod curry with cauliflower florets, peel onion, garlic, ginger and cut into fine cubes. Remove the seeds from the chili pepper and cut into fine strips.
Heat clarified butter, sauté onion, garlic, ginger and chili until slightly colorless. Add curry powder, cumin, cumin and roast.
Stir in coconut milk, strained tomatoes and soup, season with lime juice and heat. Add cauliflower florets and simmer gently for about 5 minutes until florets are firm to the bite.
Add the fish cut into 2×2 cm cubes, bring to a boil and simmer, covered, for 5 minutes. Season with salt and pepper and serve the cod curry with cauliflower florets.
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