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.