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
Ingredients
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1
teaspoon coriander seeds
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1
teaspoon cumin seeds
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1
tablespoon ghee or vegetable oil
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250g
Skinless white fish fillets, in small chunks
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400ml
Coconut milk
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6
cardamom pods
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1
cinnamon stick
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1/2
teaspoon tumeric powder
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100g
Carrots, cut into coins
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125g
Mini brussel sprouts, cleaned
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2
tablespoons cornstarch mixed with 100ml water
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1
tablespoon coriander/cilantro leaves, chopped
Directions
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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
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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
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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
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Then add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.
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Cook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice
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