Spiced fish with beetroot raita

Instructions

1 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.

2 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.

3 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.

4 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.