Goan Fish Curry

This may sound a little strange… but where I live we actually have a mobile fish monger. So basically they drop around a leaflet advising you of the fish they have and prices etc and every couple of months they will give you a call and see what fish you want and how much. So my dad signed up for it and it’s an excellent service, much cheaper than the supermarkets and the fish is caught that morning and then transported around!
Anyway… because of this we ended up having a lot of fish in the freezer and so I wanted to do something different with it and to try a different style of curry, and so Goan it was!
I thought this was an excellent curry, I thought it might have been a bit spicy, but the flavours were brilliant and the fish was so tender and it was just lovely all round, and as an added bonus its ready in less than 30 minutes, a perfect midweek curry!

Serves 2 – ready in 30 minutes

Ingredients

• 2 tsp coriander seeds
  
• ½ tsp cumin seeds
  
• 1 dried red chilli
  
• olive oil
  
• 1 onion , halved and sliced
  
• a small piece root ginger , finely grated
  
• 2 garlic cloves , crushed
  
• ½ tsp turmeric
  
• 1 x 400ml tin coconut milk
  
• 1 tsp tamarind paste
  
• 1-2 green chillies , finely sliced
  
• 300g sustainable firm white fish such as haddock , Pollack or cod, cut into chunks
  
• steamed rice to serve

Now for the How To:

• Toast the seeds and dried red chilli, then grind in a pestle and mortar, or spice grinder.
  
• Heat a little oil in a pan and cook the onion with a big pinch of salt until soft and golden.
  
• Add the ginger, garlic, turmeric and ground spices and fry for 1 minute.
  
• Add the coconut, tamarind and green chillies and simmer for 5 minutes.
  
• Add the fish and cook for 3-4 minutes until just cooked. Serve with rice.

Give it a try and let me know what you think!
Next up is a Lemon Drizzle Cake!
Bye for Now! X

Chicken & White Bean Stew

Right my next one I need to update is the recipe from 3 weeks ago.

A few weeks ago I made Chicken & white bean stew.

Serves 4 – Ready in 1 hour 20 including prep time (I think it took me less than that, approx 1 hour)

Ingredients:

·         2 tbsp sunflower oil

·         400g boneless, skinless chicken thighs (chicken breasts also work) cut into chunks.

·         1 onion, finely chopped

·         3 carrots, finely chopped

·         3 celery sticks, finely chopped

·         2 thyme sprigs or ½ tsp dried

·         1 bay leaf, fresh or dried

·         600ml vegetable or chicken stock

·         2 x 400g haricot beans, drained

·         Chopped parsley, to serve

Now for the How To:

·         Heat the oil in a large pan, add the chicken and fry until lightly browned.

·         Add the vegetables and fry for a few minutes more.

·         Stir in the herbs and all the stock.  Bring to the boil.

·         Stir well, cover and reduce the heat and cook for 40 minutes until the chicken is tender.

·         Stir in the beans and simmer for a further 5 minutes, stir in the parsley and serve.

I liked this dish, but unfortunately I did realise that I do not like celery, which sometimes ruined the spoonfuls I had, but if I had it with the beans and the juice, it wasn’t so bad! I thought that maybe the ratio to beans to everything else wasn’t very equal, so I maybe wouldn’t use as many next time, but considering the dish is gluten free, low fat, healthy and dairy free, it was really tasty, per serving its 291 calories! And it is really filling!

Next recipe coming up is Sicilian style fish stew so keep posted!

I still welcome all recommendations!

Bye for Now! x

Chicken and Bean Enchiladas

I'm a little bit behind on updating you guys on the recipes I’ve been trying, I just don’t know where the time goes, and before I know it’s another week and another recipe being tested, I'm currently working 3 weeks behind on the recipes, so I will try to get up to date as soon as possible. First we have:

Chicken and Bean Enchiladas

Serves 10 (the quantities can easily be changed) – ready in 1 hour 10 minutes including prep time

Ingredients:

·         3 tbsp olive oil

·         2 red peppers, sliced

·         2 red onions, sliced

·         3 red chillies, 2 deseeded and chopped, 1 sliced

·         Small bunch coriander, stalks finely chopped, leaves roughly chopped (optional)

·         2 garlic cloves, crushed

·         1 tbsp ground coriander

·         1 tbsp cumin seeds

·         6 skinless chicken breasts, cut into chunks

·         415g can refried beans

·         198g can sweet corn, drained

·         700ml bottle passata

·         1tsp golden caster sugar

·         10 tortillas

·         2 x 142ml pots soured cream

·         200g cheddar, grated

Now for the How To:

·         Heat 2 tbsp of the oil in your largest pan, then fry the onions peppers, chopped chilli and the coriander stalks with half the garlic for 10 minutes until soft. Meanwhile in another pan, fry the chicken in the remaining oil until browned and add it to the pan of veg when it is done.

·         Stir in 2 tsp of ground coriander and 2 tsp of cumin seeds and fry for a further 1 minute.

·         Stir in the beans, sweet corn, coriander leaves and 150ml of the passata into the veg and chicken.

·         In a jug mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar and set aside

·         To assemble: lay the tortillas onto a board and divide the chicken mix between them. Fold over the ends and roll up in order to seal.

·         Divide the passata sauce into the dishes you are using, top with the enchiladas, dot with the soured cream, sprinkle with the cheese and scatter with the sliced chilli.

·         Heat oven to 200C/180C fan/ gas 6 and bake for 30 minutes scattering with more coriander leave to serve, if you like it (I don’t, so I didn’t)

I’ll be honest, this wasn’t my favourite recipe, yes it was tasty, but it was a lot of effort, and I can’t roll to save my life, so for me it wasn’t worth the effort, it wouldn’t be one Id race to make again, but at least I’ve tried it, its 490 calories per serving (one tortilla each) I was just very disappointed by the end result. Maybe you’ll have better luck!

Bye for now! x