Spiced fish with beetroot raita
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Time to make:
$5.75 per serve
(at time of publication)
Full ingredients list:
4 x 150g white fish fillets
1 teaspoon ground coriander
1 teaspoon turmeric
200g reduced-fat Greek-style yoghurt
1 large beetroot, peeled, grated
2 shallots, sliced
3 Lebanese cucumbers, halved and sliced
1 green capsicum, sliced
1/4 cup white wine vinegar
1/4 cup fresh coriander leaves, plus extra, to garnish
8 small gluten-free pappadums, to serve (see tip)
Nutritional information (per serve)
Instructions and steps:
Step 1Sprinkle both sides of the fish fillets with spices and set aside for a few minutes. Combine the yoghurt, beetroot and shallots in a bowl; mix to combine. Season the mixture with cracked black pepper. Cover and chill.
Step 2Combine the cucumber and capsicum in a separate bowl. Whisk the vinegar and coriander with 1 tablespoon of olive oil in small jug. Season with black pepper and add to the salad.
Step 3Spray a large non-stick frying pan with olive oil and set over a medium heat. Cook the fish for about 2–3 minutes each side, or until the fish flakes easily with the tip of a fork.
Step 4Divide cucumber salad between 4 serving plates and top with spiced fish. Serve with a dollop of the beetroot raita and 2 pappadums on the side. Garnish with fresh coriander.
When cooking the pappadums in the microwave, line the microwave turntable with a sheet of paper towel. Place 4 pappadums evenly around the edge of turntable. Microwave for 30 seconds, or until pappadums are puffed. They will crisp on cooling. Repeat with remaining 4 pappadums.
About this recipe
First published: March 2018