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Best Advice to Producing Perfect Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF

Wishing to eat Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful instructions on producing a Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF like a famous chef made.

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

We hope you got benefit 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 cook vickys spiced fish with spinach and mango chutney gf df ef sf nf using 9 ingredients and 5 steps. Here is how you achieve it.

To make an extraordinary Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF, here are the ingridients required:

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

After readying the materials, next you are ready to prepare your appetizing Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF by following the procedures on this section:

  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.

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. Mango chutney is EASY to make! This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes.

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

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