Low-Fat Fish Korma
October 12, 2018
"From Australian B.H.&G Diabetic Living May/June 2018."
- Serving Size: 1 (383.2 g)
- Calories 612.4
- Total Fat - 16 g
- Saturated Fat - 3.6 g
- Cholesterol - 101 mg
- Sodium - 150.4 mg
- Total Carbohydrate - 82.7 g
- Dietary Fiber - 7.4 g
- Sugars - 8.7 g
- Protein - 34.5 g
- Calcium - 102.1 mg
- Iron - 3.5 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.6 mg
Combine the garlic, ginger, turmeric, cashews and spices in a large mortar and then pound until smooth and the stir in the tomato paste and set aside.
Heat oil in a large saucepan over medium heat and add onion and cook, stirring occasionally, for 5 minutes or until it softens.
Add spice paste and cook, stirring, for 2 minutes or until aromatic.
Add stock and bring to a simmer and simmer for 15 minutes or until sauce has reduced by one-third.
Add sweet potato to pan and cook gently for 10 minutes and then add fish, carrot and beans and cook for 5 minutes or until fish is just cooked.
Stir in spring onions, tomatoes, yoghurt and almond meal and remove from the heat.
Scatter curry with herbs and serve with steamed rice.
TIP - If Spanish Mackerel isn't around, use another full-flavoured fish, such as mullet or sardines.
Tips & Variations
No special items needed.