Indian Spiced Fish Steaks with Rustic Bread and Indian Coleslaw

Cooking Time
25 Minutes
Portions
4

Ingredients

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  • g white fish steaks (swordfish is good)
  •   tbsp Country Range Vegetable Oil
  • g red onion, finely chopped
  •   tsp Country Range Crushed Chillies
  •   tsp Country Range Curry Powder
  •   tsp Country Range Ground Cumin
  •   tsp Country Range Cayenne Pepper
  • g lemon (juice and zest) sea salt
  • g Country Range Strong White Flour
  •   tsp fast action yeast
  •   tsp Country Range Vegetable Oil
  • ml sparkling water
  •   tsp Country Range Whole Black Mustard Seeds
  •   tsp Country Range Ground Coriander salt to taste
  • g cabbage, finely shredded
  • g carrot, finely shredded
  • g onion, finely shredded
  •   tbsp Country Range White Wine Vinegar
  •   tsp Country Range Crushed Chillies
  •   tsp Country Range Dried Mint
  •   tsp Country Range Dried Basil
  •   tsp Country Range Garam Masala

  • 1

    Step 1

    Place 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.
  • 2

    Step 2

    For the coleslaw, mix the wine vinegar, sugar and spices together. Add to the shredded vegetables and mix well.
  • 3

    Step 3

    For 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.
  • 4

    Step 4

    Drizzle the dough with oil and bake for 8-10 minutes until puffy and golden.
  • 5

    Step 5

    Heat a griddle pan and cook the fish steaks for 10 minutes or until cooked thoroughly. Serve together with a salad garnish.

Ingredients

  • 800 g white fish steaks (swordfish is good)
  • 3 tbsp Country Range Vegetable Oil
  • 1 g red onion, finely chopped
  • 2 tsp Country Range Crushed Chillies
  • 2 tsp Country Range Curry Powder
  • 1 tsp Country Range Ground Cumin
  • 2 tsp Country Range Cayenne Pepper
  • 1 g lemon (juice and zest) sea salt
  • 125 g Country Range Strong White Flour
  • 0.5 tsp fast action yeast
  • 0.5 tsp Country Range Vegetable Oil
  • 100 ml sparkling water
  • 1 tsp Country Range Whole Black Mustard Seeds
  • 1 tsp Country Range Ground Coriander salt to taste
  • 100 g cabbage, finely shredded
  • 50 g carrot, finely shredded
  • 50 g onion, finely shredded
  • 3 tbsp Country Range White Wine Vinegar
  • 0.5 tsp Country Range Crushed Chillies
  • 0.5 tsp Country Range Dried Mint
  • 0.5 tsp Country Range Dried Basil
  • 1 tsp Country Range Garam Masala