November 30, 2018
Comfort Food, Dinner, Curries,
Fish, Mackerel, Nuts/Seeds, Cashew Nut, Rice, Brown Rice, Indian, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
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"From our weekday newspaper The West Australian. Times are estimated."
Combine garlic, ginger, turmeric, cashews and spices in a large mortar and pound until smooth. Stir in tomato paste and then set aside.
Heat oil in a large saucepan over medium heat and fry onions for 5 minutes, until softened and then add tomato paste mixture and cook for 2 minutes, until aromatic.
Pour in stock and bring to a simmer, then cook for 15 minutes, until reduced by one-third and then add sweet potato and simmer for 10 minutes.
Stir in fish, carrot and beans and simmer for 5 minutes, until fish is tender but still holding its shape.
Mix in tomatoes, yoghurt, spring onion and almond meal and remove from heat.
Scatter with herb and serve with steamed rice.
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