Garlic Tilapia and Saag Aloo

These are the ingredients that lay before me.
I have allowed myself only £1 and the contents of my spice cupboard to conjure something from the ethers.

With a little imagination and creativity an indian inspired fish dish wasn't that much of a stretch of the imagination. With my £1 I bought a large bag of spinach and was on my way!

Serves 2
Calorie Count:
950 per serving

Ingredients:
2 Tilapia fillets
1 red onion
500g new potatoes
150g spinach
Turmeric
Paprika
Cayenne Pepper
6 cloves of garlic
1 red chilli


Tilapia is a fish I've never used before, so why not try out new things, life's too short!
And Saag Aloo is an Indian side dish that is essentially just potato and spinach. Pretty bland, but don't worry, we'll make up for it! Pop your oven on at 200c and a big frying pan on a medium high heat with a little oil. Finely chop garlic and throw half of this into the pan. Wash your potatoes, chop these into nice bitesize chunks and, once the garlic has started to brown, put in the pan with a big pinch of salt. Toss this round and make sure everything is quite evenly spread around.

Wrap your two fish fillets in tin foil with the other half of the garlic, and pop these in the oven on a baking tray. From now you have around twenty minutes. Easy!

Once they're in the oven baking away, chunk up your onion and throw in with your potatoes, once they've started to bronze around the edges.

Chop the head from your chilli, and roll along your board, this will ensure that the seeds drop out. Finely chop this and put into your pan with a tablespoon each of turmeric, cayenne pepper and paprika.

We want huge amounts of flavour here as the fish is all about texture, it isn't really a fishy fish. If anything it's more like haddock.

At this point you can afford to pile ALL of your spinach in, it may seem like a huge amount, but this will soon wilt, TRUST ME! Mix round until down to the height of the potatoes and add a cup of boiling water. This will help the potatoes cook through a little more but also help all of those beautiful spices get soaked up into those little sponge like potatoes.

Once your twenty minutes is up, serve those potatoes underneath this wonderfully flaky fish, and most importantly, enjoy!

Thanks for reading guys, I hope I've showed you tonight how EASY it is to make a dish with nothing but a few bits and bobs, a well stocked spice cupboard and a single coin!

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Thanks again for your support!

Dan
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