Vindaloo-Spiced Fish with Carrot Salad and Yoghurt
Ready in 25 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 9, 2018.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 9, 2018.
Ingredients
Carrot Salad
- ¼ cup chicken stock
- 1 pack couscous
- 1 carrot
- 1 courgette
- 1 pack sesame sultana almond mix
- 1 pack herb dressing
Fish
- 1 pack market fish
- 1 pack vindaloo spice mix
Yoghurt
- ½ bunch coriander
- 2 Tbsp yoghurt
To Serve
- ½ lemon
Steps
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Cook couscous In a small pot, bring stock to the boil. Once boiling, turn off heat and add couscous and a pinch of salt. Stir, cover and leave to steam for 5 minutes. Fluff up grains with a fork.
-
Prep salad Grate carrot and peel courgette into ribbons. Add to a medium bowl, along with cooked couscous and remaining carrot salad ingredients. Toss before serving and season.
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Cook fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half and season with salt. Lightly oil fish, then coat in vindaloo spice mix. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until cooked through.
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Prep yoghurt While fish is cooking, roughly chop coriander and mix with yoghurt in a small bowl. Season. Cut lemon into wedges.
-
Serve carrot salad topped with fish, yoghurt and lemon wedges on the side for squeezing.
Nutritional Information
Energy |
1802 kj 431 kcal |
---|---|
Protein | 25.6g |
Carbohydrate | 39.0g |
Fat | 18.7g |