totally yimmy!!
Southern Indian Fish Masala
Low on fat but full of flavour this recipe is simple and is sure to become a favourite. It can be easily halved or doubled to suit your household although you may need to alter the cooking time a little.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 1 small red onion, finely diced
- 1 cup (250g) finely diced pumpkin
- 1 tsp oil
- 2 x 400g cans Wattie's Indian Style Tomatoes
- 525g packet Sealord Simply Natural Hoki Fillets
- 3 cups roughly torn spinach leaves
- 8 poppadoms
Method
1. Pan-fry the onion and pumpkin in a dash of oil in a frying pan for 3-4 minutes.
2. Stir in the Wattie’s Indian Style Tomatoes and simmer for 8-10 minutes uncovered or until reduced by 1/3.
3. Place the frozen Sealord Simply Natural Hoki Fillets on top. Cover and simmer for a further 10 minutes. Remove lid and turn fish over, scatter the spinach leaves. Cover and continue cookingfor a further 5 minutes or until fish is cooked.
4. Place 1 poppadom on a microwave-safe plate and microwave on high for about 1 minute. Repeat for each poppadom.
5. Serve curry accompanied by crispy poppadoms and steamed fluffy rice.
