Machli Masala

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Vegetarian & Gluten free Scotch Eggs

It’s been a lovely warm day, too hot for a heavy meal and we’re still on Lock-Down – so we had time to play in the kitchen…..

Ingredients - For the middle!

1 soft boiled Egg per person

Ingredients - For the covering (Replaces the Sausage meat)

100g or so of dried Mung Beans
3 Mushrooms
Juice of a Lime
Dried Dill
Dried Basil
4 Birds Eye Chillies
Salt & Pepper

Ingredients – For the crispy coating

50g or so of dried Rosecoco Beans
Stale (Gluten free – in our case) Bread

Method:-

(1) Soak both the Rosecoco & Mung Beans over night in salted water separately.
(2) Boil both lots of Beans in separate pans for 30 minutes, drain and set aside.
(3) In a little Oil roast the boiled Rosecoco Bean until the pop onen and set aside to cool.
(4) In a food processor wuzz at the covering ingredients with enough oil to make a think Pate and set aside.
(5) In the washed and dried food processor wuzz the crispy coating ingredients into a Bread crumb texture and set aside.
(6) Per heat the oven to 180c.
(7) Stick the covering around each Egg by hand so that you have about a centimetre casing.
(8) Roll each covered Egg in the crispy coating.
(9) Place on an oiled baking tray and roast for 30 minutes until the top of the coating is golden brown.

We served ours with a mixed home grown & foraged salad and Potato wedges. These might have been a bit of an experiment, but they were well worth it!

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Details: Written by Tony Carson; Category: Recipes; Created: 17 November 2021

Machli Masala recipe, eat well on universal credit

We really enjoyed this. It was lighter than some of the recent Indian dishes we’ve experimented with and really fragrant.

Ingredients:-

2 Plaice fillets (Any white Fish fillet will work)
2 Tsp of Ginger and Garlic Paste (DIY here clearly, but you can buy in in jars)
½ A Tsp of Turmeric
1 Tsp of Chilli Powder
1 Tbsp of pain Yogurt
Oil to fry
Salt to season

Masala Sauce

Ingredients:-

2 Green Chillies, sliced
2 Onions, made into a paste
1 Tsp of Ginger and Garlic Paste
1 Tbsp of Tomato Puree
390ml of Passata
1 Tsp of Chilli Powder
2 Tsp og Coriander Powder
½ A Tsp of Garam Masala
2 Tbsp of Yogurt
Oil to fry
Fresh Coriander leaves to garnish

Method:-

(1) Mix the Fish with the Ginger & Garlic paste,Turmeric, Chilli Powder, Salt and Yogurt.
(2) Place in the fridge to marinade for 30 minutes.
(3) Heat the Oil on a medium heat and fry the Fish on both sides until lightly browned.
(4) Set aside.
(5) Heat Oil in a pan and add the Green Chillies.
(6) Stir in the Onion paste and add the Ginger & Garlic paste.
(7) Stir and fry gently.
(8) Add the Tomato puree, Passata, Chilli Powder, Coriander Powder and Garam Masala.
(9) Cook over a low heat and allow to simmer for a few minutes.
(10) Stir in the Yogurt and then return the Fish to the sauce.
(11) Cook over a low heat until heated through.
(12) Garnish with Coriander leaves.

We served ours with boiled Rice, home made Onion Bhaji, home fried Popadums and Indian style dips. The Fish was £2 from the yellow sticker fridge. So this was actually a very low cost and extremely tasty dinner.

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