Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys spiced fish with spinach and mango chutney gf df ef sf nf. One of my favorites. This time, I am going to make it a little 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 popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have vickys spiced fish with spinach and mango chutney gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF:

1. Prepare 6 tsp mild curry powder
2. Prepare 2 tsp ground cinnamon
3. Get 4 clove garlic, minced
4. Take 12 tbsp coconut cream soured with a dash of lime juice OR natural yoghurt
5. Get 4 firm white fish fillets, around 180g each
6. Prepare 320 grams spinach
7. Make ready oil for frying
8. Prepare ground black pepper
9. Make ready 4 tbsp mango chutney

Steps 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

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