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Spiced flathead with spinach and mint raita

    • Method
    • Notes
    1. Step 1

      To make raita, melt 20g ghee in a pan over medium heat. Add garlic and 1/2 teaspoon salt, and cook for 1 minute or until fragrant. Add spinach and cook, stirring, for 5 minutes or until wilted. Cool, then combine with onions, cucumber, mint and yoghurt in a bowl. Return pan to low heat, then melt remaining 20g ghee. Stir in turmeric and mustard seeds, then spoon over raita. Makes 2 1/2 cups.

    2. Step 2

      Sift flour with turmeric into a bowl, then season with salt and pepper. Heat oil in a large pan over medium heat. Dust fish in flour, then cook, in 2 batches, for 1 minute each side or until just cooked.

    3. Step 3

      Serve fish with raita and beans. Clarified butter, from supermarkets.

    On the side: Trim 400g green beans, then cut into 2cm pieces on the diagonal. Heat 2 tbs vegetable oil in a pan over medium heat. Add 2 tsp brown mustard seeds and cook, stirring, for 1 minute or until seeds start to pop. Add 20g (1/4 cup) desiccated coconut and cook, stirring, for 2 minutes or until toasted. Add beans and cook, stirring, for 5 minutes or until tender. Stir in 3 thinly sliced spring onions and cook, tossing, for a further minute or until softened.

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