LOW-FAT FISH KORMA

Preparation time 15 mins Cooking time 40 mins Serves 6 (as a main)

6 cloves garlic, peeled

6cm piece ginger, peeled

4cm piece turmeric, peeled

30g (¼ cup) unsalted cashews

2 tsp garam masala

½ tsp ground chilli (optional)

2 Tbsp no-added salt tomato paste 1 Tbsp extra-virgin olive oil

2 brown onions, finely sliced 1L salt-reduced chicken stock 200g diced sweet potato, diced 700g Spanish mackerel fillet, cubed 1 large carrot, halved, thinly

sliced diagonally

120g green beans, thinly

sliced diagonally 120g mixed baby tomatoes, halved 100g low-fat Greek-style yoghurt 4 green shallots, thinly sliced

diagonally

2 Tbsp almond meal

½ bunch coriander leaves

½ bunch mint leaves

3 cups steamed brown rice, to serve

STEP 1 Combine garlic, ginger, turmeric, cashews and spices in a large mortar. Pound until smooth. Stir in tomato paste. Set aside. STEP 2 Heat oil in a large saucepan over medium heat. Fry onions for 5 minutes, until softened. Add tomato paste mixture and cook for 2 minutes, until aromatic.

STEP 3 Pour in stock. Bring to a simmer, then cook for 15 minutes, until reduced by one-third. STEP 4 Add sweet potato and simmer for 10 minutes.

STEP 5 Stir in fish, carrot and beans. Simmer for 5 minutes, until fish is tender but still holding its shape. STEP 6 Mix in tomatoes, yoghurt, green shallots and almond meal. Remove from heat. Scatter with herbs. Serve with steamed rice.

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