Jamie Magazine
By Phillippa Spence
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About the recipe
The fish makes a great omelette filling, along with a few cumin seeds and mustard seeds.
Recipe From
Jamie Magazine
By Phillippa Spence
olive oil
1 clove of garlic
½ a bunch of fresh coriander
1 x 140g fish fillet, such as salmon, coley or pollock, scaled and pin-boned
½ teaspoon turmeric
½ teaspoon chilli powder
¼ teaspoon ground coriander
½ teaspoon ground cumin
optional: 1 small naan bread
CORIANDER SALAD
1 baby gem lettuce
4 spring onions
½ a fresh red chilli
½ a lemon
1 tablespoon fat-free natural yoghurt
1 teaspoon mango chutney
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