Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.
Keralan 'Chicken' Curry
Coat the cauliflower and aubergine in 1tbsp of the oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, until everything is golden and tender.
Soften the onion in the remaining oil in a large saucepan. Add the curry paste and allow to sizzle for a minute before adding the turmeric to the pan. Add the fillet pieces and cook for a couple of minutes until coated in the spices. Add desiccated coconut, Wunda, chickpeas, cauliflower and aubergine to the saucepan and bring to the boil. Turn off the heat and stir through the tomatoes.
Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and digging in.