SERVES 4
INGREDIENTS
480g thick fish fillets, skin and bones removed, cut into large chunks
1 tbs oil
2 onions, finely chopped
3 garlic cloves, crushed
2cm piece ginger, grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
3 tomatoes, peeled, deseeded and chopped
1 ½ tsp garam masala
Lime juice
1 tbs chopped mint
Salt and pepper, to season
METHOD
- Heat the oil in a saucepan over a low heat and fry the onion, stirring, until soft and golden. Add the garlic, ginger, coriander, cumin and turmeric and stir for a few minutes until the spices are fragrant.
- Add the tomatoes and garam masala and cook over low heat until most of the liquid has evaporated.
- Add the fish, cover and simmer for 10 minutes or until cooked. Add a little water if necessary. Stir through the lime juice and mint. Season to taste.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1440kJ |
| Protein | 55.5g |
| Fat | 10.9g |
| Carbohydrates | 4.3g |
| Fibre | 2g |