Korma Fish with Roast Vegetables and Cucumber Yoghurt

Korma Fish with Roast Vegetables and Cucumber Yoghurt

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 25, 2017.
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Enjoy the aromatic flavours of a korma on Monday night’s fish.

Ingredients

ROAST VEGETABLES

  • 800g potatoes, scrubbed and diced 1.5cm
  • 2 carrots, cut in half lengthways and sliced 1cm
  • 1 courgette, cut in 1cm-thick rounds
  • 1-2 tablespoons olive oil

KORMA FISH

  • 2 tablespoons korma paste
  • 2 tablespoons natural yoghurt (reserve remainder)
  • ½ teaspoon salt
  • 600g fish fillets

CUCUMBER YOGHURT

  • ½ telegraph cucumber
  • 2 teaspoons runny honey
  • Remaining pottle natural yoghurt

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
  2. Divide all roast vegetable ingredients between both prepared trays, season with salt and pepper and toss well. Roast for about 30 minutes, until tender. Swap trays and 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 or 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 medium bowl with honey and reserved yoghurt and mix to combine. Season to taste with salt and pepper.
  6. When roast vegetables have 8 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook korma fish, in two batches, for 1-2 minutes each side, until just cooked through. Add more oil between batches, if required.
  7. divide roast vegetables between plates and top with korma fish and a dollop of cucumber yoghurt.

Nutritional Information

Energy 1728 kj
413 kcal
Protein 34.1g
Carbohydrate 34.9g
Fat 14.5g