Are you a fan of Brussels Sprouts? I know many people turn their noses up at them, and I don’t usually find them the most exciting vegetable either. But they are so cheap in the shops at the moment, and my recent creation has turn brussels sprouts a regular and lip smacking dinner this winter.
This recipe I’m putting up uses fish with brussels sprouts. You can also use paneer, potatoes or yams for an vegetarian option. I imagine chicken or prawn will also work very well, though I’m yet to try. I normally would cook brussels sprouts until they are just cooked and still slightly crunchy. However, for this recipe, I recommend cooking the brussels sprouts until soft. The resultant creamy vegetables go really well over steaming basmati rice.
For 2 servings, you’ll need:
- 500g brussels sprouts
- 400g white fish of any type (or chicken, prawn, paneer, potatoes, yam etc.)
- 1 large onion
- 4 cloves of garlic
- 1 tablespoon tumeric powder
- 2 tablespoons garam masala
- 1/2 teaspoon ground chilli
- 1 teaspoon salt
- 2 cups water
- 1/2 cup cashew nuts
- 3/4 cup natural yogurt (plus 1 tablespoon sugar if unsweetened)
- Wash and cut the brussels sprouts in halves.
- Cut fish, chicken or root vegetables into bite size.
- Dice the onion and finely chop the garlics.
- Heat 1 tablespoon of vegetable oil on a medium-high heat in a frying pan and add the onion and garlics. Stir fry until the onions start to turn a little translucent.
- Stir in the spices and salt, and fry for 1 minute or so.
- Add the brussels sprouts and stir to coat in the spices.
- If you are using chicken or root vegetables, add them in now and stir to mix evenly with the onions and spices.
- Add 2 cups of water and bring to a gentle boil. Let it boil for about 5 minutes until the vegetables are soft. If you are using chicken, make sure the chicken is cooked.
- While the vegetables are boiling, use a grinder or food processor and grind the cashew nuts into a powder, then mix well with yogurt.
- Take the frying pan off the heat, then stir in the yogurt and mix well.
- Put the frying pan back on the heat and heat until just simmering.
- If you are using fish or prawns, add them now and stir well. Let the fish or prawns cook for 30-60 seconds until just cooked.
- Taste and adjust salt and water to your liking.
- Serve with rice for a warm and satisfying winter meal.
I hope you enjoy this curry as much as we do 🙂