Take one frozen portion of mung bean curry soup. Leave defrosting to a simmer, after adding a little extra thin coconut milk and lemon juice.
Pan fry small florets of cauliflower until turning a little golden brown, then stir into curry.
Place one tilapia fillet over curry, and let steam.
In a small bowl, mix up chopped fresh tomato, squeeze of lemon juice, sea salt, torn fresh coriander.
Mix up some sorghum (jawar), millet and tapioca rice flour with water to form a thick dough. Pinch out as thin as you can into a disc, then place the chapati in a frying pan on a medium heat with some grapeseed oil in it. (Smoosh out to further thinness with the back of an oiled spoon, if you wish. It's fun when you realise to oil the spoon.) Cook for a few minutes on either side, 'til both have a bit of golden brown colouring to them.
Serve up cauliflower curry mung bean soup, tilapia, add some salsa and serve alongside chapati. Cucumber, mint and yoghurt raita would also be good.
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