John Myers
Stoidhle Innseanach Barramundi Fillet le Cauliflower Rice
Am fillet barramundi stoidhle Innseanach foirfe le reasabaidh rus muileann-fraoich le dealbh agus stiùireadh ceum air cheum sìmplidh.
Sauce:
- 1 oinniún beag
- 1 Piobar buidhe
- 1 Clobhsa garlic
- 2 tbsp ola cnò-chnò
- 1 tsp Coriander air ùr-mhàl
- 1 tsp cumin talmhainn
- 1 tsp turmeric
- 1 tsp Garam masala from my KB
- 200 g glèidhte tomato air a ghearradh
- 200 ml bainne cnòcach
- 1 pinch salainn ràitheil bhon KB agam
- 1 pinch Telly piobar cherry
- 1 tbsp sùgh aoil
Barramundi:
- 500 g Barramundi fillet
- 1 tbsp sùgh aoil
- 1 pinch salainn mara
- 1 pinch Telly piobar cherry
- 2 tbsp ola sìol ròin
Rùis Cauliflower:
- 600 g Cauliflower ùr
- 2 tbsp ola sìol ròin
- 1 pinch salainn mara
- 1 pinch piobar Tellicherry
- 1 pinch Cnòmag ùr-ghràtaichte
Airson an t-sauce:
- 2 tsp Madras curraidh
- 2 tsp Piobar dearg air a phronnadh
Sauce:
- Crùisg an oinniún agus an garlic, dìsnean gu breagha. Glan, nigh agus dìs na piopairean. Teas an ola cnò-chnò ann am pana agus friogais na h-uinneanan. Ròsta an coriander, cumin, turmeric, garam masala agus curach goirid! Cuir paprika a-steach agus fry gu sgiobalta, dòrtadh le tomataichean biorach agus bainne cnòcach. Rèitich airson blas le salann, piobar agus sùgh aoil! Cuir ann am biadh-fuine!
Baramundi: (Preheat an àmhainn gu 75 ceum!)
- Crùisg an t-iasg le sùgh aoil, ràithe le salann is piobar! Teas an ola ann am pana agus thoir sùil air an iasg airson 1 mhionaid air gach taobh! An uairsin cuir an t-iasg air an t-sauce ullaichte. Cook san àmhainn airson timcheall air 15 mionaidean!
Rùis Cauliflower:
- Meanwhile, cut the cauliflower into florets, clean and wash! Grate in a food processor / cheese slicer. Heat the oil in a pan and fry the cauliflower until crispy. Season with salt, pepper and nutmeg! BY THE WAY, YOU CAN THINK IT’S REALLY RICE! 😀
- Sgaoil air truinnsearan, crathadh le Pul Biber agus frithealadh! 🙂
