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  1. Home
  2. Better Homes and Gardens Recipe

Low-fat fish korma

Simple, easy and fresh. Mackerel is the superstar of this lighter Indian-style dish
  • 17 Jul 2018
Low-fat fish korma
Prep: 15 Minutes - Cook: 40 Minutes - Easy - Serves 6
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Simple, easy and fresh. Mackerel is the superstar of this lighter Indian-style dish

Ingredients

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

Method

  1. Combine garlic, ginger, turmeric, cashews and spices in a large mortar. Pound until smooth. Stir in tomato paste. Set aside. 

  2.  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. 

  3. Pour in stock. Bring to a simmer, then cook for 15 minutes, until reduced by one-third. 

  4. Add sweet potato and simmer for 10 minutes.

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

  6. Mix in tomatoes, yoghurt, green shallots and almond meal. Remove from heat. Scatter with herbs. Serve with steamed rice. 

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