Korma Fish with Roasted Vegetables and Cucumber Yoghurt

Korma Fish with Roasted Vegetables and Cucumber Yoghurt

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 11, 2016.
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A delectable flavour combo!

Ingredients

ROASTED VEGETABLES

  • 400g potatoes, scrubbed and diced 1.5cm
  • 1 carrot, cut in half lengthways and sliced 1cm
  • 1 capsicum, core and seeds removed and diced 1cm
  • 1 tablespoon olive oil

KORMA FISH

  • 1 tablespoon korma paste
  • 1 tablespoon natural yoghurt
  • 1/4 teaspoon salt
  • 300g fish fillets
  • 1 tablespoon olive oil

CUCUMBER YOGHURT

  • 1/2 Lebanese cucumber
  • 1 teapsoon runny honey
  • 1/4 cup natural yoghurt

TO SERVE

  • 1 tablespoon roughly chopped parsley leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss all roasted vegetable ingredients on prepared tray and season with salt and pepper. Roast for about 30 minutes, until golden and cooked through. Turn once during cooking.
  3. In a medium bowl, mix korma paste, yoghurt and salt until combined. Pat fish dry with paper towels, remove any remaining scales and bones and cut in to 4–5cm pieces.
  4. Add fish to bowl with korma paste, toss to coat well and set aside.
  5. Grate cucumber then, using clean hands, squeeze out excess moisture. Add to a small bowl with honey and yoghurt and mix to combine. Season to taste with salt and pepper.
  6. When roasted vegetables have about 5 minutes cook time remaining, heat second measure of olive oil in a medium fry-pan on medium heat. Cook korma fish for 1–2 minutes each side, until just cooked through.
  7. Divide roasted vegetables between plates. Top with korma fish and a dollop of cucumber yoghurt. Garnish with parsley.

Nutritional Information

Energy 1690 kj
404 kcal
Protein 31.1g
Carbohydrate 33.3g
Fat 15.6g