Ingredients
1 tsp smoked paprika
1 tbsp garam masala
3 tsp ground cumin
1 tbsp fresh ginger
2-3 garlic cloves, peeled
Juice from 1 lemon
½-1 tsp salt
Optional red chilli
Method
Blend up.
Take 1/3 of the tandoori mix and
toss through 2 small broccolis and ½ a cauliflower-cut into florets. Drizzle
over some oil and ½ cup of water. Bake at 180 c for 30 minutes.
Pour over the rest of your
tandoori mix over 4 fillets of fish I have used snapper. Coat well. In a large
pan put in some butter and some olive oil or coconut oil. Panfry 2-3 minutes
each side, the thicker the fillet the longer it will take to cook. Be careful
not to overcook! Take out your fish when cooked and put on a plate. In the same
pan (don’t wash the pan) put in a bunch of washed spinach and ½ cup of cream.
Simmer until the spinach has wilted and the cream has reduced. Season with salt
if needed. Serve your fish on top of your creamed spinach and serve with the
baked vegies. You could also serve with rice and raita if you wanted.
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