Korma Fish with Roasted Vegetables and Cucumber Yoghurt

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice potatoes 1.5cm; slice carrots 1cm; cut broccoli into small florets. Toss potatoes and carrots on prepared tray with a drizzle of oil and season. Roast for 15 minutes then toss through broccoli and roast a further 10 minutes, until cooked through.
2. In a medium bowl, combine korma paste, first measure of yoghurt and salt. Pat fish dry, remove any remaining scales or bones and cut in to 4–5cm pieces.
3. Add fish to bowl with korma paste, toss to coat and set aside.
4. Grate cucumber, then use clean hands to squeeze out excess moisture. Chop mint leaves and place in a small bowl along with cucumber, honey and remaining yoghurt. Mix to combine and season to taste.
5. When vegetables have 8 minutes cook time remaining, heat oil in a large fry-pan on medium heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through.
6. To serve, divide roasted vegetables between plates. Top with korma fish and a dollop of cucumber yoghurt.