Spiced fish with beetroot raita
Nutrition Info.(per serve)
- 4 x 150g white fish fillets (such as tarakihi or hoki)
- 1/2 teaspoon ground coriandercilantroX
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 3/4 cup reduced-fat Greek-style yoghurt
- 2 medium fresh beetrootbeetsX, peeled and grated
- 2 spring onions, finely sliced
- 3 Lebanese cucumbers, halved and sliced
- 1 green capsicum, sliced
- 1 tablespoon olive oil
- 1/4 cup white wine vinegar
- 1/4 cup fresh coriandercilantroX, plus extra to garnish
- 8 small poppadums, to serve (see tip)
Total fat 10g
Saturated fat 3g
Dietary fibre 6g
- Sprinkle both sides of the fish fillets with spices and set aside for a few minutes. In a bowl, place yoghurt, beetroot and spring onions and stir to combine. Season with cracked black pepper. Cover and chill.
- In a separate bowl, combine cucumber and capsicum. In a small jug, whisk together olive oil, vinegar and fresh coriander. Season with black pepper and add to the cucumber salad. Toss to combine. Cover and chill until required.
- Spray a large non-stick frying pan with oil and set over a medium heat. Cook fish for 2-3 minutes each side, or until fish flakes easily with the tip of a fork.
- Divide cucumber salad among 4 plates and top with spiced fish. Serve with a dollop of beetroot raita and 2 poppadums on the side. Garnish with fresh coriander.
Make it gluten free: Use gluten-free poppadums and check spices and yoghurt are gluten free.
To cook the poppadums in the microwave, line the microwave turntable with a sheet of paper towel. Place 4 poppadums evenly around the edge of the turntable. Microwave for 30 seconds, or until poppadums are puffed. They will crisp on cooling. Repeat with remaining 4 poppadums.
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