Corn and Pomegranate Kachumber
Corn and Pomegranate Salad
This is a lovely way to cook fish and really get some wonderful Indian flavours working. The aromatics are subtle enough to still enjoy the fish. And the masala paste is fresh and fragrant made with green coriander leaves (and stalks) to product a unique paste.
Even trough there are some powerful spices at play the combination with the freshness of the masala paste works really well.
For this dish, I like to use thick, meaty chunks of white fish, which are marinated in turmeric. I like to finish this off with a good squeeze of lemon.
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||1|