Korma Fish with Veggie Salad and Cucumber Yoghurt

Korma Fish with Veggie Salad and Cucumber Yoghurt

Ready in 35 minutes Serves 1
This dish will appear in My Own Bag on Sunday, February 24, 2019.

Ingredients

Veggie salad

  • 150g potatoes
  • 1 courgette
  • ½ capsicum
  • ½ bag baby spinach

Korma Fish

  • 1 pack korma paste
  • ½ Tbsp yoghurt
  • 1 pack market fish

Cucumber Yoghurt

  • ¼ telegraph cucumber
  • 2 Tbsp yoghurt

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Prep veggies Preheat oven to 220oC. Dice potatoes 2cm; slice courgetti into 1cm rounds; slice capsicum 1cm.
  2. Cook veggies Toss potatoes with a drizzle of oil on a lined 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 and a drizzle of olive oil and vinegar on tray.
  3. Prep fish Combine korma paste and first measure of yoghurt in a bowl. Pat fish dry, remove any remaining scales and bones and cut in to 4-5cm pieces. Add fish to bowl with korma paste, toss to coat.
  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 about 3 minutes each side, depending on size, or until just cooked through.
  6. Serve veggie salad on plates and top with korma fish and cucumber yoghurt.

Nutritional Information

Energy 1838 kj
439 kcal
Protein 41.6g
Carbohydrate 32.8g
Fat 14.4g