Rosewater & pistachio kulfi with griddled mangoes
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Baked fish with mint & mango relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 x 150g thick line-caught skinless codfillets
- 1 green chillifinely chopped - seeds in or out, it's up to you
- 1 small ripe mangofinely diced
- 1 tsp ground cumin
- ½ finger-length piece fresh root gingergrated
- large handful mintleaves, shredded
- 1 tbsp mango chutney
- juice ½ lime
- 85g crustless stale white bread
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp olive oil
Nutrition: per serving
- kcal249
- fat5g
- saturates1g
- carbs22g
- sugars10g
- fibre2g
- protein30g
- salt0.64glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and put the fish fillets in a roasting tin. Combine the chopped chilli, mango, cumin, ginger, mint, mango chutney and lime juice. Spoon a quarter of the relish on top of each fillet and pat it down into an even layer with your fingers.
step 2
Put the bread in a food processor with the garam masala and turmeric and whizz to fine crumbs. Add the olive oil and give the processor one final pulse to mix everything together.
step 3
Spoon the crumbs over the relish-topped fillets. Cover the tin with foil and bake for 10 mins. Remove the foil and continue cooking for another 5 mins until the fish flakes easily and the crumbs have crisped on top. Serve with a green salad – see recipe, below.
