This one isn’t my usual chop-and-drop recipe… But it’s still easy and I can assure you it’s worth it!
In advance, you need to prepare your sourdough starter to make the flatbreads. I used to just buy chapati wraps from the shops (convenience is great) until I looked at the ingredients list. A chapati or flatbread should be flour, water, salt… all of them (because they have a long shelf life) had a whole bunch of crap in them I just couldn’t.
The good news with sourdough flatbread, if you have a starter on the go, they are really easy to make. If you don’t have one on the go, check out my sourdough bread blog for instructions.
Sourdough flatbread – Fiber points 3+ – this makes 4 flatbreads
100g starter
150g flour (if you use a wholegrain or multigrain flour, this will give you more fiber points)
50g water
1/2 tsp salt
1 tsp cumin seeds (or you could use fenugreek seeds, ajwan seeds, fennel seeds OR coconut)
Mix it all together – it is quite a dry mix, so you might want to get your hands in there to ensure you hydrate all the flour. Prove in a warm space for a minimum of 4 hours. I have left mine for more than 24 hours in the past. The longer it proves, the more sour the dough. Then dust your counter with some corn or rice flour, chop your mix into 4 and roll out each serving to maybe half a centimetre (or thinner) then dry fry on a hot frying pan or skillet.
Aromatic Rice = Fiber points 4+
1/2 cup of rice per person
1 stick of cinnamon
1 tbsp coriander seeds
2 cardamon pods (squash them so they break open)
Fennel seeds or star aniseed
Raisins or sultanas
With the spices, you may want to add a bit more depending on how many people you are making rice for. And also, add or remove any that you have a preference to. Your dish to flavour as you wish. I sometimes make my rice with a can of coconut milk instead of water.
I use a rice cooker, so my ratio is 1 cup rice – 2 cups water, then I set it to cook the rice. If you make it any other way, adapt to your cooking instructions. I know some people cook rice in a pressure cooker – I only have a manual rice cooker, but if you know how to make rice that way… can you please share how to do that with me???
Salmon & Spinach Curry fiber points 14+
I tweaked the original recipe from the recipe book I got this (Made In India)
2 tablespoons of olive oil
1 cinnamon stick
6 whole peppercorns
2 cloves
1 large onion finely chopped
1/2 tsp brown sugar
thumb fresh ginger grated (I buy frozen ginger from Farmfoods, which is very useful!)
4 cloves of garlic crushed
1 chilli chopped (optional)
When it comes to the rest of the spices, I add more than the recipe in the book suggests, so my adaptations are what I am sharing here
1/2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1 tsp cayenne pepper
1 1/4 tsp salt
1 bag of spinach (we had LOADS frozen from the allotment and potioned up)
2 salmon fillets
In the original recipe, they also included 250g of chopped fresh tomatoes. I am seasonal with tomatoes; as this is the winter and not our season for them, I chose to leave them out. I will let you know where they added them in the cooking instructions.
Cooking Instructions
Heat the oil in a large frying pan (ideally, one you have a lid big enough for). When the oil is warm, add the cinnamon, clove and peppercorns to heat for a couple of mins to bring out their flavour.
Add the onion and sugar and heat through until the onions start to caramelise (at this point, they added the tomatoes and were allowed to cook until the tomatoes softened).
Add the ginger, garlic and all the spices and mix well, keep stirring (the book said 8 minutes, I did about 2 – so do what you have the patience for!). Then add the spinach and mix through, then cover until it’s wilted.
Take the skin off the salmon and chop it into chunks then mix it through, making sure the salmon is fully coated. Cover and allow to cook. Depending on the size of your chunks 4-8 mins. Just make sure the fish is cooked through.
Remove the cinnamon sticks from the curry and rice. I would also remove the cardamon pods and star aniseed from the rice, but that’s up to you and you are ready to serve with your rice and flatbread!
