6 cloves garlic, peeled 6cm piece ginger, peeled
4cm piece turmeric, peeled
30g (¼ cup) unsalted cashews
2 tsp garam masala
½ tsp ground chilli (optional)
2 Tbsp no-added salt tomato paste
1 Tbsp extra-virgin olive oil
2 brown onions, finely sliced
1L salt-reduced chicken stock
200g diced sweet potato, diced
700g Spanish mackerel fillet, cubed
1 large carrot, halved, thinly sliced diagonally
120g green beans, thinly sliced diagonally
120g mixed baby tomatoes, halved
100g low-fat Greek-style yoghurt
4 green shallots, thinly sliced diagonally
2 Tbsp almond meal
½ bunch coriander leaves
½ bunch mint leaves
3 cups steamed brown rice, to serve
Combine garlic, ginger, turmeric, cashews and spices in a large mortar. Pound until smooth. Stir in tomato paste. Set aside.
Heat oil in a large saucepan over medium heat. Fry onions for 5 minutes, until softened. Add tomato paste mixture and cook for 2 minutes, until aromatic.
Pour in stock. Bring to a simmer, then cook for 15 minutes, until reduced by one-third.
Add sweet potato and simmer for 10 minutes.
Stir in fish, carrot and beans. Simmer for 5 minutes, until fish is tender but still holding its shape.
Mix in tomatoes, yoghurt, green shallots and almond meal. Remove from heat. Scatter with herbs. Serve with steamed rice.