| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 25 |
g |
Butter |
| 1 |
|
Piece coley |
| 2 |
ts |
Chilli flakes |
| 2 |
ts |
Curry powder |
| 2 |
ts |
Ground ginger |
| 2 |
ts |
Cumin seeds |
| 2 |
ts |
Asafoetida |
| 1/2 |
|
Onion; chopped |
| 3 |
|
Garlic cloves; crushed |
| 10 |
|
Okra; tailed and halved |
| 50 |
g |
Butternut squash; cubed |
| 1 |
tb |
Plain flour |
| 50 |
ml |
Greek yoghurt |
| 1 |
|
Handful fresh coriander |
INSTRUCTIONS
1 Heat the butter in a saute pan. Skin the fish and cut into 1" dice.
Combine the chilli flakes, curry powder, ginger, cumin seeds and asafoetida
in a small bowl.
2 Toss the fish pieces in the spices to coat. Saute the onion in the butter
with the garlic for a few minutes. Stir in the fish, okra and butternut
squash and sear for a few minutes.
3 Stir through the flour and a splash of boiling water. Allow the flour to
thicken and cook out for a few minutes. Stir in the greek yoghurt and
serve. Sprinkle with coriander.
Converted by MC_Buster.
Per serving: 320 Calories (kcal); 11g Total Fat; (29% calories from fat);
11g Protein; 47g Carbohydrate; 27mg Cholesterol; 148mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”