Category: Recipe

Fish Curry With Tomatoes And Tamarind

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Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans, cauliflower and brown rice.

Ingredients- Serves 4

  • 1 onion cut into quarters
  • 2 peeled garlic cloves
  • 2 cm piece ginger, peeled and roughly chopped
  • 1 red chilli roughly chopped
  • A bunch of coriander, leaves separated from stems
  • 1 tbsp olive oil
  • 1 tsp black mustard seeds
  • a small handful curry leaves (optional)
  • ½ tsp turmeric
  • 1 tsp  ground coriander
  • 1 tsp  ground cumin
  • 400g plum tomatoes, diced
  • 2 tbsp tamarind paste
  • sustainable firm white fish (such as hake or pollack) 500g, skinned and cut into 4cm cubes

Method

Step 1 Blend the onion, garlic, ginger, chilli and the coriander stems in a blender until it makes a paste. Heat 1 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes then add the turmeric, coriander and cumin. Fry for 2 minutes more then add the tomatoes and the tamarind with 200ml of water an cook with lid on until the tomatoes start to break down.

Step 2 Stir in the fish, cover and simmer for 5 minutes until cooked. Serve with brown basmati rice, broccoli and green beans.

 

 

Adapted from From Olive magazine

Chestnut & Chorizo Soup with Vegetarian Option

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Chestnuts roasting on an open fire… There’s no other ingredient half as evocative of the Festive Season than the humble chestnut. You can buy fresh chestnuts and cook them yourself or buy ready- cooked which usually come vacuum packed.

To make this vegetarian/vegan omit the chorizo and add Spanish paprika when you are frying the onions and vegetables, so that the spice is able to flavour the cooking oil and permeate through the dish. To make it a complete meal add a tin of drained and rinsed chickpeas.

Ingredients- Serves 4

4 tbsp olive oil

1 large Spanish onion, diced

1 medium carrot, diced

1 celery stick, thinly sliced

120g mild cooking chorizo, thin casing/skin removed and cut into 1cm cubes

2 garlic cloves, thinly sliced

1tsp ground cumin

1½tsp finely chopped fresh thyme leaves

2 small dried red chillies, crushed

2 tomatoes, fresh or tinned, roughly chopped

500g cooked, peeled chestnuts (fresh or vacuum-packed), roughly broken up

1 litre water

Sea salt and black pepper

 

Method

In a large saucepan, cook the chorizo until its fat is released and the sausage is cooked. Remove the chorizo with a slotted spoon to drain the oil. Wipe the pan clean and heat the olive oil over a medium heat.

Add the onion, carrot, celery, and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns quite brown. This gives the soup a wonderfully rich colour and taste.

Now add the garlic, cumin, thyme and chilli and cook for one more minute, followed by the tomato and, after about two minutes, the chestnuts and chorizo.

Add the water, and simmer for about 10 minutes.

Remove from the heat and mash by hand (with a potato masher) until almost smooth but still with a little bit of texture. Season with salt and pepper, then serve.

 

Adapted from Moro: The Cookbook