Indian Spiced Fish Steaks with Rustic Bread and Indian Coleslaw

Prep Time

-

Cook Time

25 min

Portion(s)

4

meal fish
ingredient main
ingredients

4 x 2004 x 200 g white fish steaks (swordfish is good)

3 3 tbsp Country Range Vegetable Oil

1 1 red onion, finely chopped

2 2 tsp Country Range Crushed Chillies

2 2 tsp Country Range Curry Powder

1 1 tsp Country Range Ground Cumin

2 2 tsp Country Range Cayenne Pepper

1 1 lemon (juice and zest)

sea salt

For the rustic bread:For the rustic bread:

125125 g Country Range Strong White Flour

½ ½ tsp fast action yeast

½ ½ tsp Country Range Vegetable Oil

100100 ml sparkling water

1 1 tsp Country Range Whole Black Mustard Seeds

1 1 tsp Country Range Ground Coriander

salt to taste

For the Indian coleslaw:For the Indian coleslaw:

100100 g cabbage, finely shredded

5050 g carrot, finely shredded

5050 g onion, finely shredded

3 3 tbsp Country Range White Wine Vinegar

½ ½ tsp Country Range Crushed Chillies

½ ½ tsp Country Range Dried Mint

½ ½ tsp Country Range Dried Basil

1 1 tsp Country Range Garam Masala

Multiply by
method
  • 1Place the fish steaks in a shallow dish. Add the lemon juice and zest. Heat the oil in a pan and sauté the onions until soft. Add the spices and cook for a further 2 minutes. Remove from the heat and add to the fish. Leave to marinate for 1 hour.
  • 2For the coleslaw, mix the wine vinegar, sugar and spices together. Add to the shredded vegetables and mix well.
  • 3For the bread, pre-heat oven to 220°C/425°F/Gas Mark 7. Mix the flour, yeast, spices and some salt. Add the oil and sparkling water gradually. Knead the soft dough for 4-5 minutes. Cut into 4 pieces and roughly roll to 1/2 inch thick. Let them sit for 5 minutes.
  • 4Drizzle the dough with oil and bake for 8-10 minutes until puffy and golden.
  • 5Heat a griddle pan and cook the fish steaks for 10 minutes or until cooked thoroughly. Serve together with a salad garnish.