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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, vickys spiced fish with spinach and mango chutney gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes. This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices. GF - gluten free, DF - dairy free and NF - nut free.

To get started with this particular recipe, we must first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:
  1. Get 6 tsp mild curry powder
  2. Prepare 2 tsp ground cinnamon
  3. Make ready 4 clove garlic, minced
  4. Prepare 12 tbsp coconut cream soured with a dash of lime juice OR natural yoghurt
  5. Make ready 4 firm white fish fillets, around 180g each
  6. Prepare 320 grams spinach
  7. Take oil for frying
  8. Get ground black pepper
  9. Make ready 4 tbsp mango chutney

It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar. In a saucepan, heat oil over medium-high heat until hot but not smoking. FISH: Combine ginger, garlic, chutney and spices well. This is the perfect lunch alternative, spicy madras infused frittata with lots of Veg and the most refreshing mango and pineapple salsa.

Instructions 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

This spicy mango chutney is a delicious way to enjoy fresh mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices bursting with fresh flavor. It's a perfect condiment with roast chicken, BBQ meats, or grilled fish. We also often use it as a sandwich spread with cold meat or salad. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF.

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