CREAMY CURRIED FISH WITH CAULIFLOWER
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
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
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)