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Home Dairy Free DF 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

Name: How to cook Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

This is a quick but flavoursome meal, easily thrown together if you're found short of time. It would also be nice served as a pitta pocket with the fish and chutney inside the bread with some salad leaves

Ingredient

Food ration :

4 servings

Cooking time :

20 mins

6 tsp

mild curry powder

2 tsp

ground cinnamon

4 clove

garlic, minced

12 tbsp

coconut cream soured with a dash of lime juice OR natural yoghurt

firm white fish fillets, around 180g each

320 grams

spinach

4 tbsp

mango chutney

Cooking instructions

* Step 1

Mix the curry powder, cinnamon, garlic and soured coconut cream / yogurt together in a bowl

* Step 2

Pat dry the fish then spread the curried coating on each side of each fillet. Let stand, covered for 15 minutes to marinate

* Step 3

Spray a large frying pan with oil and over a medium heat cook the fish for 2 minutes on one side

* Step 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

* Step 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