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- 4 COD FILLETS
- 1/2 CUP YOGURT
- 2 RED CHILLIES, chopped
- 1 ONION,
chopped
- 1 CLOVE GARLIC, chopped
- 150 GRAM MUSHROOMS, sliced
- 1/2 TSP
GARAM MASALA
- 1/2
TSP CHILI POWDER
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- 500 GRAM (BLACK) SPAGHETTI
- 400 GRAM SQUID, cleaned and cut
- 1 CUP WHITE WINE
- 1 RED CHILLI, chopped
- RIND OF 1 LEMON
- 1 TBSP ANISEED
- 1 ONION, chopped
- 1 KOHLRABI, peeled and cubed
- 2 CLOVES GARLIC, chopped
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Fry the cod fillets 7 minutes on each side.
In the meantime, in a separate pan, stir fry the onions, chillies and garlic
three minutes. Add the mushrooms and stir fry 3 minutes more on high heat.
Add the garam masala, the chili powder and salt to taste. Turn off the heat
and stir in the yogurt. Spoon the sauce on the fish.
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Stir fry the onion,
kohlrabi, aniseed, pepper and garlic 3 minutes. Add the squid and wine and
heat on high heat until half of the liquid has evaporated. Add the lemon
rind and salt and pepper to taste. In the mean time, cook the spaghetti al
dente. Drain the spaghetti, stir in some olive oil and serve with the squid
mixture on top.
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