Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF
Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF

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. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s easy, it’s 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 entire life. They’re fine and they look wonderful.

The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes. A wide variety of spiced chutney options are available to you, such as liquid, pasty. You can also choose from mango, aloe. Spinach chutney is exceptionally an exotic and flavorful side-dish or accompaniment made combining power-packed spinach, flavored with little mint leaves, garlic, spiced with green chillies and cooked with tomatoes and tamarind which enhances the taste with its tangy and slightly sour savor.

To begin with this recipe, we have to 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 can achieve it.

The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
  1. Prepare 6 tsp mild curry powder
  2. Prepare 2 tsp ground cinnamon
  3. Make ready 4 clove garlic, minced
  4. Prepare 12 tbsp coconut cream soured with a dash of lime juice OR natural yoghurt
  5. Take 4 firm white fish fillets, around 180g each
  6. Prepare 320 grams spinach
  7. Get oil for frying
  8. Prepare ground black pepper
  9. Make ready 4 tbsp mango chutney

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. Add the spinach and season with salt. Stir until the spinach has wilted, and then transfer into a large bowl.

Steps to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
  1. Mix the curry powder, cinnamon, garlic and soured coconut cream / yogurt together in a bowl
  2. Pat dry the fish then spread the curried coating on each side of each fillet. Let stand, covered for 15 minutes to marinate
  3. Spray a large frying pan with oil and over a medium heat cook the fish for 2 minutes on one side
  4. 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
  5. 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

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. This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers.over a warmed wheel of brie cheese.in marinades, salads and dressings.

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