Indian-spice fish with naan bread
Please log in to save or rate.
Time to make:
10 mins, plus 10 mins marinating
$8.00 per serve
(at time of publication)
Full ingredients list:
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1 clove garlic, minced
- 2 teaspoons grated ginger
- 1/2 cup plain low-fat yoghurt
- 150g piece firm white fish
- cooking oil spray
- 2 cups fresh or frozen (defrosted)
- spinach or silverbeet
- 1 mini naan bread
- 1 tablespoon mango chutney
Nutritional information (per serve)
Instructions and steps:
Step 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.
Step 2 Spray a frying pan with oil and place over medium 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. Add spinach or silverbeet to pan and cook until wilted and warmed through.
Step 3 Top fish with chutney and serve with spinach and naan bread. Add a squeeze of lime juice, if desired.
If you can’t find mini naan bread in the supermarket, use a piece of toasted wholemeal pita.
About this recipe
First published: August 2011