• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato and carrot into bite-sized chunks. 
• Cut cauliflower into small florets.
• Place veggies on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat. Roast 
until tender, 20-25 minutes.
• In the last 5 minutes, add the honey and 
gently toss to coat. Return to the oven and 
continue roasting.

TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, finely chop garlic. 
• Remove smooth dory fillets from packaging 
and pat dry with paper towel.
• In a medium bowl, combine Mumbai spice 
blend, a pinch of salt and a drizzle of olive oil. 
Add fish fillets and gently turn to coat. 

• When the veggies have 10 minutes remaining, 
heat a large frying pan over medium-high heat 
with a generous drizzle of olive oil.
• When oil is hot, cook fish in batches until just 
cooked through, 5-6 minutes each side. 

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

TIP: White fish is cooked through when the centre 
turns from translucent to white.
TIP: Add extra oil between batches if needed so the 
fish doesn't stick to the pan.

• Wipe out frying pan, then return to low heat 
with a drizzle of olive oil. Cook garlic and 
Bengal curry paste until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar and a 
splash of water, stirring to combine. Simmer 
until slightly reduced, 1-2 minutes. Season 
to taste with salt and pepper.

TIP: Add a splash more water if the sauce looks 
too thick. 

• In a large bowl, combine mixed salad leaves
and a drizzle of white wine vinegar and 
olive oil.

• Divide honey-roasted veggies, Mumbai white fish, prawns
and mixed leaf salad between serving plates.
• Spoon Bengali sauce over the fish to serve. Enjoy!