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Saag Aloo

Saag Aloo recipe

We’ve had and loved Saag Aloo in the past when we used to get India takeaways, it was a bit of a Wednesday evening treat when we were at The In on The Green. We’ve also throw the odd imitation one together. So we thought we’d try a more traditional recipe….

Ingredients:-

4 Medium New Potatoes, peeled and par boiled
½ Tbsp of Ground Coriander
 1 TSP of Garam Masala
½ Tsp of Turmeric
½ Tsp of Ground Cumin Seeds
1 Onion, finely diced
2 to 3 Cloves of Garlic, minced
1 Tsp of Brown Sugar
3 Tbsp of Lemon Juice
2 Tbsp of Water
5 Tbsp of Oil
1 Tsp of Brown Mustard Seeds
1 Tsp of whole Cumin Seeds
2 Small Red Chillies, finely chopped
1 Inch (2.54Cm) of fresh Ginger, minced
1 Tomato, finely chopped
250g Fresh Spinach, roughly chopped
1 ½ Tsp of Salt

Method:-

(1) Mix the ground Coriander, Garam Masal, Turmeric, ground Cumin, Sugar, Lemon Juice and Water.
(2) Heat the Oil and fry the par boiled Potatoes, stirring gently until golden brown.
(3) Remove and set aside.
(4) Add the Cumin seeds and Mustard seeds to the hot Oil and stir until fragrant.
(5) Add the Onions, Garlic, Chilli and Ginger and stir for a few minutes.
(6) Add the spice mix from (1) and continue to stir until the water has evaporated.
(7) Add the Tomato and simmer for a further 5 minutes or until thickened.
(8) Stir in the Spinach a few handfuls at a time stiring occasionally.
(9) Season with Salt.
(10) Reduce the heat and add the Potatoes and mix well.
(11) Simmer for a further 5 minutes.

This was a really authentic side to go with the Balti Pork we had frozen an few nights ago. Quick and easy and just what we needed after a day of flooring and boxing in the kitchen.

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Caper Sea Bass

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Caper Sea Bass

The last of the Sea Bass fillets, they were a real treat for us! We had the remaining fresh Coriander in the fridge which was beginning to look a bit tired, so this was another take on an Asian style Fish dish with a Mediterranean twist.

Ingredients:-

15g of Chinese Dried Mushrooms
1 Tbsp of Thai Fish Sauce
2 Tbsp of Soy Sauce
3 Tbsp of Brown Sugar
2 Tbsp of Lemon Juice
2 Tbst of drained Capers
2 Garlic Cloves, thinly sliced
1 Red Chilli, finely chopped
1 Shallot, finely chopped
Coriander leaves to garnish
A Slug of Apple Juice
A little Tomato Puree
4 Seas Bass Fillets
Margarine
Oil to fry
Salt & Pepper

Method:-

(1) Soak the Mushrooms in hot water for 20 minutes.
(2) Drain and slice thinly.
(3) Pour the  Mushroom water into a pan and add the Fish Sauce, Soy Sauce, Sugar, Lemon Juice, Apples Juice, Tomato Puree and Capers.
(4) Bring to the boil and then reduce the heat to a simmer.
(5) Sautee the Chilli and Shallot in a little Margarine until the Shalott is softed and add to the sauce.
(6) Add the Oil to a large frying pan and heat to 190c.
(7) Season the Sea Bass on both sides.
(8) Place the Sea Bass skin side down in the frying pan and fry for one minute.
(9) Turn over and fry for another minute.
(10) Place in a warm oven.
(11) Heat oil in a fresh frying pan and fry the Garlic, Chilli and Ginger over a low heat for a minute.
(12) Add the sliced Mushrooms etc.
(13) Place the Sea Bass on a warmed plate, spoon over the sauce, add the fried mushroom mix over the Fish and garnish with a slice of Lemon and a little fresh Coriander.

We served ours on a bed of Pumpkin and Sweet Potato mash (This was a pack which was destined for composting and was well past it’s use by date!) and Bhaji coated Potato wedges. All very odd flavour combinations, but it worked well…...


 

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