Simple Way to Prepare Quick Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF - Free Download

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We hope you got insight from reading it, now let's go back to vickys spiced fish with spinach and mango chutney gf df ef sf nf recipe. 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 do it.

The ingredients needed to prepare Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:

1. Get 6 tsp of mild curry powder.
2. Take 2 tsp of ground cinnamon.
3. You need 4 clove of garlic, minced.
4. Take 12 tbsp of coconut cream soured with a dash of lime juice OR natural yoghurt.
5. Take 4 of firm white fish fillets, around 180g each.
6. Take 320 grams of spinach.
7. Provide of oil for frying.
8. You need of ground black pepper.
9. Prepare 4 tbsp of mango chutney.

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 to the salad with the Thai basil and toss together again. We Bengalis are born to eat fish😁. So we cook fish in many different ways. This one is one of them. #mycookbook Vicky@Jacks Free-From Cookbook. I replanted it in another area of my garden and it's definitely loving the new spot.

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