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Other Recipes

Ingredients

Method

Sauteed peas with chorizo and Bread Cubes

A wonderful Basque Dish, Served with a crispy Fried Egg. Simple to prepare and wonderfully colourful.

  2 grated onions

  2 long green chillies, deseeded and thinly sliced

  2 garlic cloves, finely chopped

  4cm piece fresh ginger, peeled and grated

  2tsp ground cumin

  2tsp ground turmeric

  2tsp garam masala

  2tsp ground coriander

  2 cardamom pods, split

  2 bay leaves

  140ml reduced fat coconut milk

  400g chopped tomatoes

  5tbsp vegetable stock or water

  600g skinless haddock fillet, or talapia or river cobbler, any firm white fish cut into chunks

  Juice of half a lime

  2tbsp fresh chopped coriander

  a dozen or so raw prawns (optional)

  1 cod fillet, skinned and pin boned

Rice to serve



Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.

 Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.

 Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.

 Season to taste and stir in the lime juice. Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.


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