Low-Fat Fish Korma
Recipe: #31015
November 30, 2018
Categories: Curries, Mackerel, Cashew Nut, Rice Brown Rice, Indian, Gluten-Free, No Eggs, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.