Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys spiced fish with spinach and mango chutney gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something that I have loved my whole life.
This sweet and spicy chutney is called aam ki launji and is quite popular in northern India. You can cook Vickys Spiced Fish with Spinach and Mango 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.
To get started with this recipe, we have to prepare a few components. You can have vickys spiced fish with spinach and mango chutney gf df ef sf nf using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
- Take 6 tsp mild curry powder
- Take 2 tsp ground cinnamon
- Get 4 clove garlic, minced
- Prepare 12 tbsp coconut cream soured with a dash of lime juice OR natural yoghurt
- Take 4 firm white fish fillets, around 180g each
- Prepare 320 grams spinach
- Make ready oil for frying
- Get ground black pepper
- Take 4 tbsp mango chutney
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. Aam ki Launji is a sweet and spicy chutney made of raw green mangoes. It's the perfect accompaniment to Indian meals and also tastes amazing with paratha! This sweet and spicy chutney is called aam ki launji and is quite popular in northern India.
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
Great recipe for Vickys Bean Sprout 'Pasta' and Marinara Sauce GF DF EF SF NF. 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. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes.
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