CASHEW FISH WITH MANGO CHUT­NEY

SERVES 4 PREP 10 MIN­UTES COOK 20 MIN­UTES $3.50 A SERVE

Homes+ (Australia) - - EASY FOOD -

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.

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