Joe has now finally started life as an undergraduate ... after a slightly longer than expected trip to drop him off we needed some emotional and physical restoration.
The eagle eyed of you will spot that this is a spin on Bill Granger's meatball recipe.
All we did was made the tomato and tamarind sauce and then popped the fish in and cooked it through ... about 5 minutes.
We served it with the raitha, the sambal and plain boiled basmati rice.
I suspect it was slightly more nourishing than Joe's first university meal.
Ingredients
300gms Fish of your choice per person (we had prawns and cod)
Tomato and tamarind sauce
2 tbsp extra virgin olive oil
1 spanish onion, finely diced
2 cloves of garlic, sliced
1 tbsp grated ginger
1 tbsp ground cumin
1 tsp turmeric
2 x 425g tins chopped tomatoes
1 tbsp tamarind pulp (or 2 tbsp lime juice)
1 tsp sugar
1 tsp sea salt
Freshly ground black pepper
Heat the olive oil in a large heavy-based pan over a medium to low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, ginger, cumin and turmeric and stir for 2 minutes or until fragrant.
Then add the tomatoes, tamarind, sugar, salt and pepper and cook, stirring frequently, for 10 minutes.
Spinach raita
250g spinach, washed and shredded
500g yoghurt (I use low-fat)
2 cloves garlic, crushed
Sea salt
Black pepper
Place spinach in a pan over a medium heat. Cover and cook for 5 minutes until wilted, stirring occasionally. Drain and cool.
Place yoghurt, garlic, salt and pepper in a bowl and whisk until smooth. Add spinach and stir well to combine. Refrigerate until required.
Mint sambal
150gms finely sliced shallots
big handful of mint leaves
1 small green chilli, finely diced
2 tbsp lime juice
1 tsp sea salt
The eagle eyed of you will spot that this is a spin on Bill Granger's meatball recipe.
All we did was made the tomato and tamarind sauce and then popped the fish in and cooked it through ... about 5 minutes.
We served it with the raitha, the sambal and plain boiled basmati rice.
I suspect it was slightly more nourishing than Joe's first university meal.
Ingredients
300gms Fish of your choice per person (we had prawns and cod)
Tomato and tamarind sauce
2 tbsp extra virgin olive oil
1 spanish onion, finely diced
2 cloves of garlic, sliced
1 tbsp grated ginger
1 tbsp ground cumin
1 tsp turmeric
2 x 425g tins chopped tomatoes
1 tbsp tamarind pulp (or 2 tbsp lime juice)
1 tsp sugar
1 tsp sea salt
Freshly ground black pepper
Heat the olive oil in a large heavy-based pan over a medium to low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, ginger, cumin and turmeric and stir for 2 minutes or until fragrant.
Then add the tomatoes, tamarind, sugar, salt and pepper and cook, stirring frequently, for 10 minutes.
Spinach raita
250g spinach, washed and shredded
500g yoghurt (I use low-fat)
2 cloves garlic, crushed
Sea salt
Black pepper
Place spinach in a pan over a medium heat. Cover and cook for 5 minutes until wilted, stirring occasionally. Drain and cool.
Place yoghurt, garlic, salt and pepper in a bowl and whisk until smooth. Add spinach and stir well to combine. Refrigerate until required.
Mint sambal
150gms finely sliced shallots
big handful of mint leaves
1 small green chilli, finely diced
2 tbsp lime juice
1 tsp sea salt
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