This recipe is a combination of wanting something for dinner that's quick, isn't anything curry like as you've had nothing but curry for almost a whole week, but also something that's got a punch flavour wise and isn't heavy and stodgy and likely to make you feel bloated.
Delicious basa fillets , with roasted veg spiked with cumin, coriander & finished off with a chilli yogurt .. all in 30 minutes
For 2 people you will need:
80g natural yogurt
1 tablespoon siracha chilli sauce
Handful chopped coriander
1 medium small potato
1 red pepper
2 spring onions
1 large aubergine
4 fillets bassa ( about 100g each in weight)
1 tbsp cumin seeds
1 1/2 tsp smoked paprika
• Start by preheating your oven to 200c / 180c ( fan ). Chop the potato aubergine & pepper into small chunks
• Put the veg into a baking tray, drizzle with olive oil, add the cumin seeds & season with some salt & pepper, place in the oven for about 20-30 minutes ensuring everything is cooked through.
• While the veg is roasting, trim the spring onions, and chop up along with the coriander & set aside
• In a plate, mix the plain flour along with the smoked paprika, half a tsp of chilli flakes, a good pinch of salt and mix it all together.
Carefully dip each fillet into the seasoned flour ensuring each fillet is coated all over
• In a large non stick pan, drizzle with olive oil & cook the fillets on a medium heat for 2 minutes on each side or until it crisps up lightly all over
• Whilst the fish is frying, mix together the yogurt and siracha sauce and a 1/4 tsp smoked paprika
• Mix the chopped spring onion & coriander with your cooked veg, serve the fish ontop of the veg & finish off with the yogurt drizzled on top
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