CASHEW FISH WITH MANGO CHUTNEY
SERVES 4 PREP 10 MINUTES COOK 20 MINUTES $3.50 A SERVE
11/2 tablespoons vegetable or olive oil 1 fresh long red chilli, seeded, finely chopped 1/2 teaspoon mustard seeds 1 lemon, juiced, plus 2 strips zest, finely chopped 800g can mango slices in natural juice, drained and chopped 1/2 cup caster sugar 8 small thin firm white fish fillets 2 tablespoons mild Indian curry paste 1 cup cashews, finely chopped 1 tablespoon honey Mixed salad leaves, to serve
STEP 1 Preheat oven to 180°C/160°C fanforced. Line a baking tray with baking paper.
STEP 2 Heat half the oil in a saucepan over moderate heat. Add chilli, mustard and zest; cook and stir for 1 minute or until fragrant. Add mango, lemon juice and sugar; cook and stir until sugar dissolves. Reduce heat to moderately low. Simmer, stirring often, for 15 minutes or until thick.
STEP 3 Meanwhile, brush fish with curry paste. Toss in cashews to coat. Place on prepared tray. Drizzle with combined honey and remaining oil. Bake for 10 minutes, turning halfway, until golden and cooked. Keep warm.
STEP 4 Serve fish with salad leaves and chutney on the side.