Korma Fish with Veggie Salad and Cucumber Yoghurt

Korma Fish with Veggie Salad and Cucumber Yoghurt

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 24, 2019.


Veggie Salad

  • 800g potatoes
  • 1 courgette
  • 1 capsicum
  • ½ bag baby spinach

Korma Fish

  • 1 pack korma paste
  • 2 Tbsp yoghurt
  • 1 pack market fish

Cucumber Yoghurt

  • ½ telegraph cucumber
  • Remaining yoghurt

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep veggies Preheat oven to 220oC. Dice potatoes 2cm; slice courgette into 1cm rounds; slice capsicum 1cm.
  2. Cook veggies Toss potatoes with a drizzle of oil on a lined oven tray. Season and roast for 25 minutes, until tender. Add courgette and capsicum to tray and cook a further 5 minutes until tender. Toss spinach with cooked veggies on tray.
  3. Prep fish Combine korma paste and yoghurt in a bowl. Pat fish dry, remove any remaining scales and bones and cut into 5cm pieces. Add fish to bowl with korma paste, season and toss to coat. Leave some fish plain for fussier little foodies.
  4. Make yoghurt Grate cucumber, then using clean hands, squeeze out excess moisture. Combine in a bowl with remaining yoghurt. Season to taste.
  5. Cook fish Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in two batches, for 2-3 minutes each side, depending on thickness, or until just cooked through.
  6. Serve salad and fish with cucumber yoghurt.

Nutritional Information

Energy 1757 kj
420 kcal
Protein 39.6g
Carbohydrate 36.0g
Fat 12.1g