Vindaloo-Spiced Fish with Carrot Salad and Yoghurt

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.


Carrot Salad

  • ¼ cup chicken stock
  • 1 pack couscous
  • 1 carrot
  • 1 courgette
  • 1 pack sesame sultana almond mix
  • 1 pack herb dressing


  • 1 pack market fish
  • 1 pack vindaloo spice mix


  • ½ bunch coriander
  • 2 Tbsp yoghurt

To Serve

  • ½ lemon


  1. 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.
  2. 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.
  3. 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.
  4. Prep yoghurt While fish is cooking, roughly chop coriander and mix with yoghurt in a small bowl. Season. Cut lemon into wedges.
  5. 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