Simple Way to Make Quick Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF

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Before you jump to Vickys Spiced Fish with Spinach and Mango Chutney GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

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While searching for a convenient healthy snack, do not forget about yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don't recommend. You can not beat yogurt whenever it comes to a nutritious snack though. It contains tons of calcium, protein, and B vitamins. Yogurt is frequently eaten to help maintain the digestive system considering that it is so easily digestible by many people. Quick hint: select unsweetened yogurt and add walnuts or flaxseeds. This minimizes your sugar intake without reducing the taste of your snack.

You don't have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let's go back to vickys spiced fish with spinach and mango chutney gf df ef sf nf recipe. To cook vickys spiced fish with spinach and mango chutney gf df ef sf nf you only need 9 ingredients and 5 steps. Here is how you cook it.

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

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

Let cool, and then crumble the paneer into it. This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers.over a warmed wheel of brie cheese.in marinades, salads and dressings. Mango chutney is EASY to make! This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes.

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