Korma Fish with Veggie Salad and Cucumber Yoghurt

Korma Fish with Veggie Salad and Cucumber Yoghurt

Ready in 40 minutes Serves 2
This dish will appear in Classic for Two 4 Night on Sunday, February 24, 2019.

Ingredients

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
  • Vinegar

Steps

  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 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 mixture, toss to coat.
  4. Make yoghurt Grate cucumber and, 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 topped with korma fish and cucumber yoghurt.

Nutritional Information

Energy 1903 kj
455 kcal
Protein 42.7g
Carbohydrate 37.9g
Fat 13.4g