All these in 30 minutes. Yes, a complete delicious super healthy meal whipped up in a jiffy. All gobbled up in much lesser time LOL
For the fish-
2 large white fish fillets
1 tsp turmeric powder
1 tsp red chilli powder
salt to taste
a dash of white vinegar ( you can substitute with lemon juice)
1 tsp ginger garlic paste
For the soup
3 large carrots peeled and chopped roughly
1 onion chopped
4-5 garlic cloves chopped
1 veg/chicken stock cube
1 ltr water
2.5 cms fresh ginger root
1/2 tsp ginger powder
1 tsp madras curry powder
Oil for sauteing
pepper powder as per taste
chopped parsley/ coriander leaves for garnish
juice of 1 large lemon
For the baked potatoes:
350 gms potatoes cut into wedges (skin on)
1 tsp turmeric powder
2 tsp honey
sprinkle of cumin and fennel seeds (jeera & saunf)
salt to taste
a dash of olive oil
1 tsp red chilli powder
1 tsp curry powder (not the madras kind)
a dash of white vinegar ( you can substitute with lemon juice)
coriander/parsley leaves for garnish
First let’s start with the fish.
Take 2 large fish whitefish fillets and marinate for 15 mins in a mix of turmeric powder, chilli powder, ginger garlic paste, salt and a splosh of white vinegar or fresh lemon juice.
Whilst this is marinating you can start on the soup filled with Cancer fighting properties. The Carrot Ginger soup.
Bring 1 ltr of water to boil in a kettle.
Meanwhile, Saute for 1-2 mins in a cooking pot, 1 diced onion and 4-5 garlic cloves sliced in some extra virgin olive oil. Don’t bother about shape because all these will be blended in the end, so doesn’t matter!
Add in 1/2 tsp ginger powder & 1 tsp madras curry powder and stir for a min to release the flavor.
Add in 3 large chopped carrots (peeled obviously! ),2.5 cms fresh chopped ginger, 1 maggi cube ( i used the low sodium chicken stock) & the boiled water. Simmer gently for 15 mins. ( whilst this is simmering you can work on the baked potatoes) Remove from heat, blend well, add a generous dash of pepper, salt to taste and juice of 1 large lemon. Garnish with fresh chopped parsley or cilantro.
For the baked potatoes, cut 350 gms of potatoes into wedges (skin on). Mix the wedges in a paste of turmeric powder, chilli powder, salt, 1 tsp of curry powder, dash of extra virgin olive oil,some cumin and fennel seeds, a tsp of white vinegar and 2 tsp of honey (more if you like it spicy sweet) Bake in microwave for 10 mins or until done. Garnish with some chopped herbs & a generous squeeze of lemon juice.
Whilst the potatoes are baking, heat up the grill (or non stick fry pan lightly coated with oil) and grill/fry the fish fillet for 10 mins or till done!
Dish up, serve with some healthy bread and enjoy a delicious healthy meal! All in 30 mins.
the spice whisperer 