FRIED SALMON FILLETS WITH CABBAGE AND MASHED POTATOES
PALM SIZED SALMON FILLETS
marinated in
1 TABLESPOON GARLIC / CUMIN / GREEN CHILLI PASTE
A PINCH OF TURMERIC/CORIANDER/PEPPER
1 TEASPOON EXTRA VIRGIN OLIVE OIL
1 SQUEEZE OF LIME
1 TABLESPOON MIX OF WHOLE WHEAT FLOUR & FINE SEMOLINA
WRAP THE FISH FILLETS IN THE FLOURS ANND FRY IN A LIGHTLY GREASED NON-STICK PAN.
CABBAGE
1/2 A SMALL HEAD OF RED CABBAGE , CHOPPED FINE
1/2 A SMALL HEAD OF GREEN CABBAGE CHOPPED FINE
1 RED & 1 YELLOW PEPPER CHOPPED FINE
A FEW PCS OF SUNDRIED TOMATOES CHOPPED
CRUSHED GARLIC / EXTRA VIRGIN OLIVE OIL / SALT & PEPPER
IN A NON-STICK PAN POUR A TABLESPOON OF OLIVE OIL AND ADD THE CRUSHED GARLIC AND TOMATOES. STIR FRY TILL THE GARLIC IS GOLDEN AND SEASON WITH SALT & PEPPER. NEXT ADD THE CHOPPED VEGETABLES AND PUT THE FIRE OFF. SITR THE VEGETABLES TILL THEY ARE WARMED THROUGH.
MASHED POTATOES
BOIL THE POTATOES IN A COOKER (TAKE ONE MEDIUM POTATO FOR EACH PERSON)
MASH AND ADD THE SEASONING OF SALT PEPPER.
ADD A LITTLE STOCK (CHICKEN/VEG) OR IF PREFERRED MILK
1 TEASPOON OF BUTTER
(IN INDIA WE GENERALLY DO NOT ADD MILK TO A MEAL SERVING FISH)
BLEND ALL OF THE ABOVE AND KEEP WARM
SERVE TOGETHER WITH GARLIC BREAD OR PLAIN CHAPPATIS.