Remove the skin from the fish and cut into cubes. Mix with curry powder and seasoning and allow to marinate for about 10 minutes. Thread the fish onto skewers and make 12 skewers. Heat a griddle pan until hot and cook the skewers for 4 minutes until the fish is cooked through.
Break the cauliflower into florets. Bring a pot of water to boil and add the salt. Cook the florets for 2 minutes and drain. Heat a wok until hot and add the oil. Stir fry the cauliflower for 3 minutes and then add the dried chilli. Check the seasoning and adjust if necessary.
Peel and finely dice the garlic and the shallot. Heat a sauce pan and add the butter. Sweat the shallot and garlic in the butter over a medium heat until soft. Add the peas and cream and bring to boil. Blend in a food processor and pass the puree through a fine sieve. Check the seasoning.
To plate: Spoon the puree in the middle of the plate. Add a few cauliflower florets and place the skewers on top.
«The pollock in this recipe could be replaced with monkfish or any other white fish.»