Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys spiced fish with spinach and mango chutney gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something which I have loved my entire life.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
- Get 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
- Get 320 grams spinach
- Make ready oil for frying
- Make ready ground black pepper
- Make ready 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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