Ingredients
- 6 cloves garlic, peeled
- Ginger root (6cm piece, peeled)
- Tumeric (4cm piece, peeled)
- 30 grams cashew nuts (unsalted,1/4 cup)
- 2 teaspoon garam masala
- 1/2 teaspoon ground chilli (optional)
- 2 tablespoon tomato paste (no-added salt)
- 1 tablespoon olive oil (extra-virgin)
- 2 brown onions, finely sliced
- 1 litre low-sodium chicken stock
- 200 grams sweet potato (diced)
- 700 grams mackerel fish ( Spanish mackerel fillet, cubed)
- 1 carrot (large carrot (halved, thinly sliced diagonally)
- 120 grams green beans (thinly sliced diagonally)
- 120 grams tomatoes ( mixed baby tomatoes, halved)
- 100 grams low-fat yogurt ( Greek-style yoghurt)
- 4 spring onions, thinly sliced diagonally
- 2 tablespoons almond meal
- 1/2 bunch coriander leaves
- 1/2 bunch mint leaves
- 3 cups cooked brown rice (steamed, to serve)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.