RECIPES- COMIDA INDIANA-
BY JAMIE OLIVER-
1. Grilled masala fish
WITH CORIANDER SALAD, CHUTNEY & YOGHURT
RECEITA-
Ingredients
·
olive oil
·
1 clove of garlic
½ a
bunch of fresh coriander (coentro)
·
1 x 140 g fish fillet, such as salmon, coley or pollock, scaled
and pin-boned
·
½
teaspoon turmeric (alcafrão da terra)
·
½
teaspoon chilli powder (Pimenta
Chili em Pó)
·
¼
teaspoon ground coriander (sopa de sementes de coentros moídas )
·
½
teaspoon ground cumin (as sementes tostadas de cominho)
·
1 small naan bread , optional ( pão
indiano)
·
CORIANDER SALAD
·
1 baby gem lettuce
·
4 spring onions
·
½ a fresh red chilli
·
½ a lemon
·
1 tablespoon mango chutney
Method
1. Preheat the grill to high and line a
baking tray with foil, then brush with a little oil.
2.
Peel
the garlic clove. Pick and roughly chop the coriander leaves and finely chop
the stalks.
3.
Put
the fish on the tray. Grind the garlic and coriander stalks to a paste with a
pestle and mortar, then stir in the dried spices and 1 tablespoon of oil.
4.
Cover
the fish with the herb paste, turn the grill down to medium, then grill for 8
minutes, turning halfway through – it’s done when the flesh is opaque and
flakes easily. When it’s nearly cooked, heat up the naan.
5.
Meanwhile,
prepare the salad. Trim, separate out and roughly chop the lettuce leaves, trim
and roughly chop the spring onions, then deseed and finely slice the chilli.
Cut the lemon into wedges.
6.
Toss
the coriander leaves, baby gem, spring onion and most of the chilli in a bowl
with a squeeze of lemon juice, a splash of oil and some seasoning.
7.
Arrange
the salad on a serving plate, place the fish on top, skin-side up, and spoon
over the chutney. Sprinkle with the reserved chilli, then serve with the
yoghurt, naan and remaining lemon wedges.
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