Chilli and Garlic Paneer
February 6, 2025
Sweet Potato, Butternut Squash & Capers
February 6, 2025
This mildly spiced fish, flavoured with coconut, is a dish I often make over the summer months. I am always conscious not to add too much spice to fish. This is one for the whole family.
Serves 4
Preparation time 4 minutes
Cooking time 10 minutes
Total time 14 minutes
Ingredients
500g (1lb 20z) firm white fish (l use haddock)
2 ripe tomatoes
1 mild red chilli
2 tbsp coconut oil
1 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
8-10 fresh curry leaves
½ tsp ground turmeric
Chilli powder, to taste 1 tbsp white wine vinegar
2 tsp ginger paste
1 tsp garlic paste
100ml (3½fl oz/scant ½ cup)
coconut milk
Fine sea salt, to taste Fresh coriander (cilantro – as much as you like)
Zest and juice of 1 small lime
Serve with
Fried Puris (see page 156) or plain boiled rice (optional)
1) Fill and boil the kettle.
2) Cut the fish into large bite-sized chunks.
3) Finely chop the tomatoes.
4) Pierce the red chilli a few times with a cocktail stick.
5) Place a wok on a high heat, then add the following ingredients in this order: 50ml (3½ tbsp) hot kettle water, coconut oil, brown mustard seeds, fennel seeds, cumin seeds, curry leaves, turmeric, chilli powder, vinegar, ginger paste, garlic paste, tomatoes, coconut milk and salt to taste.
6) Place the lid on the wok, reduce the heat to medium and cook for 6 minutes.
7) Remove the lid, add the fish and gently stir well. Now cook without the lid on for 4 minutes.
8) Meanwhile, pick the fresh coriander leaves from the stems.
9) Switch off the heat, add the fresh coriander leaves, lime zest and juice. Stir gently and enjoy.
