Indian-spiced fish with nutty rice
(at time of publication)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon ground cinnamon
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- ½ cup low-fat plain yoghurt
- 150g piece firm white fish
- ¼ cup brown rice
- oil spray
- 2 cups fresh or frozen (defrosted) spinach or silver beet
- 1 tablespoon toasted cashew nuts
- 1 tablespoon mango chutney (optional)
1 Combine cumin, curry powder, cinnamon, garlic, ginger and yoghurt in a shallow, non-metallic bowl. Add fish and coat well. Set aside to marinate for 10 minutes.
2 Cook rice following packet directions. Set aside and keep warm.
3 Spray a frying pan with oil and place over a medium-high heat. Remove fish from marinade and shake off excess. Cook fish for 2 minutes each side until just cooked through. Set aside and keep warm.
4 Add spinach or silver beet to pan and cook until wilted.
5 Place fish on top of spinach with a dollop of chutney (if using). Serve with rice and a squeeze of lime juice, if preferred.
Make it gluten free: Use gluten-free curry powder, yoghurt and chutney (if using).
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us