Low-Fat Fish Korma

6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Heat oil in a large saucepan over medium heat and add onion and cook, stirring occasionally, for 5 minutes or until it softens.

Step 3

Add spice paste and cook, stirring, for 2 minutes or until aromatic.

Step 4

Add stock and bring to a simmer and simmer for 15 minutes or until sauce has reduced by one-third.

Step 5

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.

Step 6

Stir in spring onions, tomatoes, yoghurt and almond meal and remove from the heat.

Step 7

Scatter curry with herbs and serve with steamed rice.

Step 8

TIP - If Spanish Mackerel isn't around, use another full-flavoured fish, such as mullet or sardines.

Tips & Variations


No special items needed.

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