| |
- 4 COD FILLETS
- 1/2 CUP YOGURT
- 2 RED CHILIES, chopped
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 150 GRAM MUSHROOMS, sliced
- 1/2 TSP GARAM MASALA
- 1/2 TSP CHILI POWDER
|
|
- 500 GRAM (BLACK) SPAGHETTI
- 400 GRAM SQUID, cleaned and cut
- 1 CUP WHITE WINE
- 1 RED CHILI, chopped
- RIND OF 1 LEMON
- 1 TBSP ANISEED
- 1 ONION, chopped
- 1 KOHLRABI, peeled and cubed
- 2 CLOVES GARLIC, chopped
|
Fry the cod fillets 7 minutes on each
side. In the meantime, in a separate pan, stir fry the onions, chilies
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.
|
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.
|
