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.
February 1, 2020 / Lyn Jones / 0 Comments
Watch a video before trying to fold these yourself. You can also make them from a square sheet of rice paper.
makes 18
2 medium potatoes
1c each of shelled peas, and diced pumpkin (size of peas)
about 3T vegetable oil
1/2 medium brown onion, chopped
1 cl garlic, chopped
2 tsp grated ginger
1 capsicum, finely diced
2t curry powder
1 t turmeric – ground probably
1/2c Italian-style tomato sauce
1t each of cumin and chili paste
2T finely sliced fresh coriander (opt)
salt & freshly ground black pepper
6 sheets filo pastry
Boil potatoes in their skins until just cooked. Refresh in cold water. Peel & cut into sm cubes.
Cook peas in boiling water until tender – drain and cool. Steam or mw pumpkin until just soft.
In medium saucepan heat 1/3 of oil and gently fry onion, garlic, ginger & capsicum til soft.
Stir in curry & turmeric and cook a further minute. Add tom.sauce, bring to simmer.
Transfer to a mixing bowl and gently mix with vegies, spices and coriander. Season, cool.
Brush 2 baking sheets lightly with oil. Place filo sheets on bench, cut in three lengthwise to obtain 18 long rectangular strips. Brush one file strip with oil then place a Tab cold mixture at base of strip, about 2 cm inside the edge.
Now fold the bottom RH corner over, to meet the LH side of the strip, to form a small triangle at the base. Continue folding the triangle over upon itself, bottom corner toward opposite side, until you reach the top. Make the rest of the samosas in the same way.
Place samosas on the baking sheets, brush the top of each with oil. Cook in a preheated oven 180 degrees C for 15-20 mins until hot and golden. Or fry them in an oiled pan. Serve with mango chutney.