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Indian-style fish with yoghurt sauce, potatoes and vegetables
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Ingredients
- 600 g water
- 2 garlic cloves (approx. 5 g total)
-
¼ - ½
tsp cayenne pepper
or 2 fresh green cayenne chillies (approx. 6-8 cm long), deseeded if preferred - 50 g fresh coriander plus extra to garnish
-
100
g fresh baby spinach leaves
or 100 g fresh spinach large leaves roughly chopped - 40 g olive oil
- 1 tsp salt
- 600 g boneless, skinless, white fish fillets (e.g. halibut, haddock, cod; 1 cm thick)
- 400 g potatoes cut into small pieces (1 cm)
- ¼ tsp ground turmeric
-
4
tsp chickpea (besan) flour (approx. 15 g, see Tips)
or 10 g cornflour - 1 tsp sugar
- ½ tsp freshly ground pepper plus extra to taste
- 2 tsp lemon juice
- 200 g carrots cut into slices (1 cm thick)
- 200 g broccoli cut into pieces (3 cm)
- 250 g plain Greek yoghurt
- Nutrition
- per 1 portion
- Calories
- 437 kcal / 1830 kJ
- Protein
- 36 g
- Fat
- 18 g
- Carbohydrates
- 28 g
- Fibre
- 5.9 g