Haagaloo with Trout

Name: Haagaloo with Trout
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 trout fillets; 1 tbsp oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 dried bay leaves; 1 tsp salt; Piece cinnamon stick; 1 fresh chilli, chopped; 1 tbsp curry powder; 1 tsp coriander powder; 1 tsp turmeric; 1/2 tsp cumin powder; 2 Maris Piper potatoes, cut into cubes; handful fresh coriander, chopped; bunch Ceylon/Malabar spinach, washed and chopped

Laura @FeelBetter

Milton Keynes, England

Spinach originated in Persia and was known as aspanakh. It arrived in Europe in the late 10th century when it was introduced to Spain by the Moors. Catherine de Medici loved it so much that when she left her home in Florence to marry King Henry II of France, she brought along her own cooks who could prepare it the way she liked. Since this time, dishes prepared on a bed of spinach are referred to as à la Florentine.

By the 19th century it was cultivated in North America and was popularised by Popeye in the 1920s, who attributes his amazing strength to a daily diet of this green, leafy vegetable. It was so popular that Spinach became the third most popular children’s food after turkey and ice cream!

There are many types but the best for curries is Ceylon/Malabar spinach which is native to India and Indonesia and just perfect for stirring through spiced potatoes to create haag (saag) aloo. Spinach doesn’t grow well in hot climates, however Ceylon (which is technically not a spinach but a member of the Basellaceae family), can. It has similar green leaves to greens in the spinach family but when cooked it doesn’t wilt as quickly and so holds up better in soups, stir fries and curries.

Haag or saag (spinach) aloo (potato) originates from Punjabi cuisine but is made in many different countries with different spices and heat levels. If one tones the spice down, haag aloo makes a fabulous earthy vegetable accompaniment to oily fish such as trout.

#GlobalApron #trout

Laura @FeelBetter

Milton Keynes, England

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Ingredients

45 minutes

4 servings

4trout fillets
1 tbspoil
1onion, chopped
2garlic cloves, chopped
2dried bay leaves
1 tspsalt
Piececinnamon stick
1fresh chilli, chopped
1 tbspcurry powder
1 tspcoriander powder
1 tspturmeric
1/2 tspcumin powder
2Maris Piper potatoes, cut into cubes
handfulfresh coriander, chopped
bunchCeylon/Malabar spinach, washed and chopped

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Steps

45 minutes

1

Add the oil to a pan and place on medium heat. Add the onion, garlic, bay leaves, salt and cinnamon stick and stir to combine. Leave to cook for 5 minutes. Add the fresh chilli, curry powder, coriander powder, turmeric and cumin powder and stir. Add potatoes and coat to combine. Add a little water and the fresh coriander, cover and cook for around 15 minutes.
2

Stir in the spinach and once wilted, let it cook out for another 15 – 20 minutes until the potatoes are cooked through. Add more water as required. Remove the cinnamon and bay leaves, turn off the heat and leave covered.
3

Descale the trout, season with salt and pepper and place skin side down in an oiled pan. Fry for 3-4 minutes until the skin is crispy. Turn over and cook on the other side for 2 minutes until just cooked. Remove from the pan. I take off the skin at this stage, slice and return to the pan to make it extra crispy but it isn’t necessary.
4

Place a portion of haagaloo in a dish and top with the trout and the crispy skin.