Masala Fish With Mango & Turmeric Rice

Unable to load

16 Ingredients

Number of servings

4 barramundi fillets (skin removed)
1/2 Lebanese cucumber (coarsely grated)
1tablespoons fresh ginger (finely grated)
1 mango (flesh pureed)
2tablespoons mint
2 spring onions (white and green parts separated)
1tablespoons lime juice
1 lime (wedges)
1/2teaspoons dried chilli flakes
2teaspoons garam masala
1teaspoons ground turmeric
200grams Greek-style yoghurt
75grams salad crunchy powergreens kale leaf & spinach
1 1/2 cup basmati rice
1/4 cup olive oil
3 cloves garlic, crushed

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat half the oil in a medium saucepan over medium heat. Add turmeric, white part of spring onion, half the garlic and 3 tsp ginger and cook for 1 minute, stirring, or until fragrant. Add rice and stir to coat. Increase heat to high, stir in 3 cups water and bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until rice is just tender and liquid is absorbed. Add mango purée and fluff through with a fork.

Step 2 of 5

Stir in kale mix. Stand, covered, for 10 minutes.

Step 3 of 5

Meanwhile, rub fish on both sides with garam masala and chilli flakes, if using. Heat remaining oil in a medium frying pan over medium-high heat. Cook fish for 3 minutes on each side or until just cooked through.

Step 4 of 5

Combine yoghurt, cucumber, mint, lime juice and remaining garlic and ginger in a bowl.

Step 5 of 5

Place fish on rice, top with yoghurt sauce and green part of spring onion, scatter over extra mint leaves and serve with lime cheeks.