November 26, 2020 / Lyn Jones / 0 Comments
The sauce is super easy to make and full of all the good stuff – the flavour is a fresh and relatively mild curry that’s perfect with delicate fish.
Ingredients
1 bunch broccolini
1 cup peas
1/2 cup spring onions
1 cup loosely packed coriander and stalks
4 cups baby spinach
1 Tbs freshly grated ginger
2 cloves garlic
1 green chilli, with seeds
1 Tbs cumin seeds – toasted
1 tsp turmeric
2 tsp garam masala
1 tsp salt
2 tsps olive oil
400ml coconut milk
1 cup bone broth or water
300g firm white fish (in 2 fillets) such as snapper
2 radish, sliced finely
spring onion, 1/2 lemon and coriander to serve
Put all ingredients EXCLUDING the final 5 (oil, coconut milk, bone broth, fish, radish and things to serve) in a food processor and blend. Prepare serving ingredients.
Add 1/4 cup of the water or bone broth at a time to loosen it.
Put a medium saucepan on medium heat and add 2 tsps olive oil. Once hot add the green mixture from your food processor. Simmer for 5 minutes.
Add the coconut milk and simmer for another 5 minutes. Check seasoning and add more salt if needed.
PLace the fish in the centre of the saag mixture; it will be partially submerged.
Place a tight fitting lid on the pan and cook for 6-8 minutes depending on thickness of fillets.
To serve, spoon saag curry into the bottom of plates and rest the fish on top. Lay the radish slices on top and around the fish. Sprinkle with lemon zest, spring onion and coriander and dress with a squeeze of lemon.
Makes a perfect light lunch or dinner by itself or you could add a second very different saag curry or some naan bread to scoop up the sauce.
November 26, 2020 / Lyn Jones / 0 Comments
The coconut curry sauce and noodles make for the perfect meal. Especially with a side serving of Asian slaw. Give these a go if you’re looking for filling vegetarian food that’s full of flavour! Serves 4
Ingredients
MEATBALLS
1.5 cups cooked green lentils
1/2 cup flour
1/4 cup coriander root finely diced
1/4 cup finely sliced spring onion
1 egg, lightly beaten
1 tsp grated ginger
1 tsp chilli paste
1 tsp soy sauce
1 tsp black vinegar
1/4 tsp sesame oil
1-3 Tbs coconut Oil to cook in
CURRY NOODLES
400g rice noodles, cooked according to directions
1.5 Tbs curry paste
1 can coconut milk
Juice of 1/2 a lime
1/2 tsp soy sauce
1/2 cup dry roasted peanuts
1/3 cup coriander leaves
1/4 cup spring onions, finely sliced
Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper
Place green lentils (cold) and all other meatball ingredients in a food processor and pulse to combine. You want there to still be some texture and the mixture to be dough like enough that you can take spoonfuls from it and it will hold it’s shape. Feel free to add a little more flour to dry it out, but you don’t want it dry!
Heat a heavy based large fry pan on high to medium heat. Add oil and once hot add teaspoons of meat ball mixture. Do not over crowd the pan, turning the meatballs can be delicate and if you have enough room you can use the side of the pan to help you flip them and create a rounder shape.
Once browned on two sides transfer meatballs to the preheated oven. Repeat until you’ve used all the mixture. Cook for a further 30 minutes.
Meanwhile add curry paste to a medium heavy based sauce pan, fry for few minutes until fragrant, add coconut milk and bring to the boil then turn down to a simmer and cok for 5 minutes. Add lime juice and soy and check seasoning.
Add 1/3-1/2 a cup of curry sauce to your cooked, warm noodles and stir to coat. Add meatballs to remaining sauce in the span and stir gently to coat, allow to simmer for a few minutes. Divide noodles among plates and serve with meatballs on top then drizzle in any remaining curry sauce. Sprinkle the peanuts, coriander and spring onion over the top.