Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys spiced fish with spinach and mango chutney gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock. I had some leftovers for the next day in the fridge and decided we'd have it cold for lunch.
Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook vickys spiced fish with spinach and mango chutney gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
- Take mild curry powder
- Make ready ground cinnamon
- Make ready garlic, minced
- Make ready coconut cream soured with a dash of lime juice OR natural yoghurt
- Take firm white fish fillets, around 180g each
- Get spinach
- Make ready oil for frying
- Make ready ground black pepper
- Get mango chutney
This sweet and spicy chutney is called aam ki launji and is quite popular in northern India. Great recipe for Vickys Bean Sprout 'Pasta' and Marinara Sauce GF DF EF SF NF. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes.
Instructions to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
- Mix the curry powder, cinnamon, garlic and soured coconut cream / yogurt together in a bowl
- Pat dry the fish then spread the curried coating on each side of each fillet. Let stand, covered for 15 minutes to marinate
- Spray a large frying pan with oil and over a medium heat cook the fish for 2 minutes on one side
- Turn the fish and cook for a further 2 minutes on the other side or until cooked through. If your pan is large enough, add the spinach in too. If not add it to another pan for 2 minutes until wilted
- Serve the fish on a bed of spinach, sprinkled with some fresh black pepper and a spoonful of mango chutney on top. A lime wedge for garnish and seasoning would be nice. I also served with some warm naan / flatbread - - https://cookpad.com/us/recipes/339319-vickys-speedy-dry-fry-bread
This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices. Add the spinach and season with salt. Stir until the spinach has wilted, and then transfer into a large bowl. Let cool, and then crumble the paneer into it. Mango chutney is EASY to make!
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