Indian Fish with Cauliflower Sabzi and Curried Yoghurt

Indian Fish with Cauliflower Sabzi and Curried Yoghurt

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 26, 2018.
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Ingredients

Cauliflower Sabzi

  • ½-1 can chickpeas
  • ¼ cauliflower *
  • ½ leek *
  • 1 tsp sabzi spice
  • ½ baby bok choy *
  • Juice of ¼-½ lemon *

Indian Fish

  • 150g market fish
  • 1 tsp fish spices

Curried Yoghurt

  • 2 Tbsp yoghurt
  • ½ tsp sabzi spice

To Serve

  • 1 Tbsp mint leaves *
  • 1 Tbsp sliced almonds

Steps

  1. Prep sabzi Preheat oven to 220°C. Rinse and drain chickpeas. Finely chop cauliflower and thinly slice leek.
  2. Cook sabzi Toss all together on a lined oven tray with a drizzle of oil and first measure of sabzi spice. Season and roast in oven for about 15 minutes, until tender.
  3. Prep yoghurt In a small bowl, combine yoghurt and second measure of sabzi spice and season to taste. Set side. Thinly slice baby bok choy.
  4. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half, season with salt and coat in fish spices.
  5. Cook fish Heat a drizzle of oil in a small fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through. Remove from pan and set aside. When veggies are cooked add bok choy, lemon and 1 Tbsp curried yoghurt to tray and toss to combine. Season to taste.
  6. To serve Spoon remaining curried yoghurt onto plate and top with cauliflower sabzi and fish. Sprinkle over mint and sliced almonds.

Nutritional Information

Energy 2536 kj
606 kcal
Protein 55.0g
Carbohydrate 61.1g
Fat 13.4g