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
teaspoon coriander seeds
teaspoon cumin seeds
tablespoon ghee or vegetable oil
Skinless white fish fillets, in small chunks
teaspoon tumeric powder
Carrots, cut into coins
Mini brussel sprouts, cleaned
tablespoons cornstarch mixed with 100ml water
tablespoon coriander/cilantro leaves, chopped
In This Recipe
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
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!