Gluten, Dairy, Soy & Nightshade Free
Ingredients
1 tbsp Coriander powder
2 tsp Cumin powder
¼ tsp chilli paste or 1 fresh chilli seeds removed and chopped
2 cloves of garlic (omit if Nightshade diet)
2cm fresh ginger grated
3 tsp vegetable oil
1 med onion chopped finely (omit if Nightshade diet)
1 1/2 cups of coconut milk
4 white fish cutlets
Rice Flour to dust
Salt & pepper to season
Method
Blend the coriander, cumin, chilli, garlic & ginger into a paste in a food processor.
Dust and cover fish with rice flour and season with salt and pepper, heat a pan with oil on a medium heat and fry lightly to seal the fish both sides, set aside.
Heat oil in a frying pan over a medium heat and cook the onions until they are soft. Stir in the spice paste and fry for 1 minute. Stir in the coconut milk and bring to the boil.
Reduce heat and add the fish cutlets and cook for a further 8 mins or until the fish is tender, turning the fish half way through.
Serve with steamed jasmine or Basmati rice.