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.
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| 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 jalapeño, 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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