CREAMY CUR­RIED FISH WITH CAU­LI­FLOWER

DRUM - - FOOD - Pre­heat the oven to 180°C. 1 Sauce Mix the cot­tage cheese, may­on­naise, ­yoghurt, pesto and le­mon zest. 2 Chicken and veg­gies Add the chicken and veg­gies to the sauce and mix through. Trans­fer to an oven­proof dish. 3 Sprin­kle olive oil over the bread and a

SERVES 4

PREPA­RA­TION: 15 MIN

COOK­ING: 40 MIN

FISH AND VEG

600g frozen hake fil­lets

1 cau­li­flower, bro­ken into flo­rets

salt and pep­per

1 onion, chopped

3 gar­lic cloves, thinly sliced

3cm fresh gin­ger, chopped

2 chill­ies, chopped

YOGHURT MIX­TURE

500ml (2c) plain full-cream yoghurt (or ½ co­conut milk, ½ yoghurt)

5ml (1t) each ground cumin and turmeric

10ml (2t) garam masala

15ml (1T) leaf masala 5ml (1t) roasted masala

15ml (1T) tomato paste

10ml (2t) brown sugar

5ml (1t) corn­flour

TO FIN­ISH

1 can (400g) but­ter beans, drained

fresh co­rian­der and chopped cashew nuts for sprin­kling

bas­mati rice to serve (op­tional)

Pre­heat the oven to 180°C.

1 Grease an oven­proof dish and ar­range the fish and cau­li­flower in a single layer. Sea­son with salt and pep­per.

2 Use a mor­tar and pes­tle to grind the onion, gar­lic, gin­ger, chilli and a lit­tle fine salt into a paste. Spread the paste over the fish and cau­li­flower.

3 Yoghurt mix­ture Mix all the in­gre­di­ents and pour over the fish and cau­li­flower.

4 To fin­ish Bake for about 30 min­utes or un­til the sauce starts sep­a­rat­ing at the edges. Mix in the but­ter beans.

5 Bake for an­other 10 min­utes or un­til heated through.

6 Sprin­kle the co­rian­der and chopped cashews over. Serve as is or with bas­mati rice.

By us­ing a ro­tis­serie-cooked chicken you can make this dish in a jiffy so din­ner can be served soon af­ter ev­ery­one gets home. SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

CREAM CHEESE SAUCE

1 tub (230g) creamed cot­tage cheese 125ml (½c) may­on­naise 125ml (½c) plain full-cream yoghurt 140g basil pesto grated zest of 1 le­mon

CHICKEN AND VEG­GIES

1 cooked ro­tis­serie chicken, skin and bones re­moved and meat bro­ken into pieces 100g long-stem broccoli 100g green beans and/or baby mar­rows large hand­ful of baby spinach 2 small cia­bat­tas or 1 French loaf, bro­ken into chunks olive oil TO SERVE gar­den salad (op­tional)

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