Low-Fat Fish Korma

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (396.5 g)
  • Calories 421.5
  • Total Fat - 14.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 100.8 mg
  • Sodium - 186.8 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.8 g
  • Protein - 30.9 g
  • Calcium - 96.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.3 mg

Step 1

Combine garlic, ginger, turmeric, cashews and spices in a large mortar and pound until smooth. Stir in tomato paste and then set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in fish, carrot and beans and simmer for 5 minutes, until fish is tender but still holding its shape.

Step 5

Mix in tomatoes, yoghurt, spring onion and almond meal and remove from heat.

Step 6

Scatter with herb and serve with steamed rice.

Tips & Variations


No special items needed.

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