I’m in India woop woop! I’m here for a friend’s wedding (#survi2019) but have been roaming around Delhi, Agra and Jaipur this past week. What a trip; I’ve barely scratched the surface and it’s an incredible country. Needless to say I’m eating lots of delicious things too 🤗. Inspired by my travels, and because I’ve been poring over my new copy of the @dishoom cookbook recently, here’s an Indian inspired work lunch (for those still at work…)
Takes 75 minutes, enough for 4 work lunches
4 fillets of sustainable white fish (I like using cod)
1 large red onion, finally chopped
1 can of chopped tomatoes
A thumbsized piece of ginger, finely minced
3 cloves of garlic, finely minced
50ml olive oil
500g baby potatoes
A bunch of coriander/ cilantro, roughly chopped
1 chilli, finely chopped
3 spring onions, finely chopped
Salt and pepper
1) Pre-heat the oven to 180C. Put a large saucepan on a medium heat. Add the oil (I know it sounds like a lot but bear with me), the onion, garlic, ginger, salt and pepper, then cook down for 15 minutes until soft.
2) Add the chopped tomatoes and continue cooking for another 30 minutes until reduced and thick. Allow to cool while you make the potatoes.
3) Fill a deep pan will salted water and bring to the boil. Halve your baby potatoes (keep the skin on) and throw into the water. Boil for 10 minutes, then drain.
4) In a small saucepan melt a generous knob of butter, then add a teaspoon of cumin, coriander seeds and fennel seeds, along with the zest of a lime and the chilli. Cook for a couple of minutes, then add the spring onions and the juice of the lime.
5) On an oiled baking tray lay the potatoes and pour over the spiced butter. Roast in the oven for 15 minutes or so until crispy.
6) On another oiled baking tray lay the fish fillets, each topped with a generous layer of the onion tomato masala mixture. Roast in the oven for 15 minutes or so until the fish is cooked.
7) Toss the coriander through the potatoes and serve, alongside the fish and a wedge of lime.