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Monday, January 21, 2013

Indian Spice Fish with Aloo Gobi

OH MY GOODNESS was this delicious! Even the girls gobbled it up.  I adapted this recipe from Jorge Cruise shown below.  I also did my own take on the traditional Aloo Gobi which is Indian Spiced Cauliflower and Potato.

Jorge Cruise Fast Track Belly Fat Cure

 Indian Spiced Fish with Aloo Gobi

4 Swai Fillets
2 T olive oil
1 T lime juice
2 minced garlic cloves
2 t grated fresh ginger
1/2 t tumeric
1/2 t cumin
1/2 t dried thyme
dash cayenne (opt. if you have kids)
dash ground cloves
dash cinnamon
dash black pepper
dash salt
1/4 c plain greek yogurt
2 T chopped cilantro for garnish

Mix everything but the cilantro and fish in a gallon ziploc bag and place fish in the bag.  Let marinate at least 30 minutes or up to 4 hours.  Add all ingredients into a baking dish.  Cook at 425 til done.  About 10 minutes.

Aloo Gobi

1/2 head cauliflower, cut into 3/4-inch-wide florets
4 potatoes, peeled and cut into 1/2-inch cubes
2 small zucchinis, cut into 1/2-inch pieces
1/4 head of cabbage, sliced
1 small tomato, diced
3 T coconut oil, melted
1/2 t cumin seeds
3/4 t salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 t minced fresh jalapeƱo, including seeds (optional with kids)
2 t minced peeled fresh ginger
1 t ground cumin
1/2 t ground garam masala
1/4 t turmeric

I mixed all the spices in a large baking dish with the melted coconut oil.  Then added all my veggies.  I tossed them good and covered the dish.  Bake at 425 F until tender and browning and the edges.  About 30-45 minutes.  I stirred it twice during cooking.

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