Low-Fat Fish Korma
Recipe: #30637
October 12, 2018
Categories: Curries, Mackerel, Carrot, Sweet Potato/Yam Diabetic, Gluten-Free, No Eggs, Fresh Tomatoes, more
"From Australian B.H.&G Diabetic Living May/June 2018."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
