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Author Notes: A quick warming dinner for a winter's night....especially for those not traumatised with sprouts while growing up. My daughter loves it...she says it tastes like broccoli! - Kitchen Butterfly
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon ghee or vegetable oil
- 250g Skinless white fish fillets, in small chunks
- 400ml Coconut milk
- 6 cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon tumeric powder
- 100g Carrots, cut into coins
- 125g Mini brussel sprouts, cleaned
- 2 tablespoons cornstarch mixed with 100ml water
- 1 tablespoon coriander/cilantro leaves, chopped
- In a frying pan on medium heat, dry roast coriander seeds for a minute till brown, then add cumin seeds and toast for a further minute. Remove from pan and crush in a mortar and pestle
- In a pot, heat the ghee/oil and add the fish and the crushed cumin and coriander seeds. Season with salt. Let cook for 1-2 minutes
- Add the coconut milk along with the cardamom pods, cinnamon stick and tumeric. Let simmer for 2-3 minutes. Check seasoning and adjust. If you like chilli, add some dried chilli flakes or slivers of fresh chilli, taking care not to break up the fish chunks
- Then add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.
- Cook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice
- This recipe was entered in the contest for Best Brussel Sprouts
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