Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive 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 bit unique. This will be really delicious.
Spinach chutney is exceptionally an exotic and flavorful side-dish or accompaniment made combining power-packed spinach, flavored with little mint leaves. How to make Fish Tikka With Red Snapper Fish. An awesome mango chutney with sesame seeds.
Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
- Prepare 6 tsp mild curry powder
- Prepare 2 tsp ground cinnamon
- Prepare 4 clove garlic, minced
- Get 12 tbsp coconut cream soured with a dash of lime juice OR natural yoghurt
- Prepare 4 firm white fish fillets, around 180g each
- Make ready 320 grams spinach
- Prepare oil for frying
- Make ready ground black pepper
- Make ready 4 tbsp mango chutney
This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar. 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.
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
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. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion.
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