Lemongrass and Tumeric Fish with Lime, Mango and Mint Couscous

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1 tablespoon Indian mustard seeds
2 teaspoons garam marsala
1 tablespoon tumeric powder
2.5 cm (1 inch) piece of fresh ginger
3 lemongrass stalks, white part only
1 garlic clove, chopped
3 coriander (cilantro) roots and stems
1 onion, sliced
1 red capsicum (pepper) sliced
1/2 teaspoon chilli
200ml (7 floz) reduced fat coconut milk
800 g (1 lb 12 oz) boneless white fish, cut into strips
coriander sprigs to garnish

lime, mango and mint couscous, to serve

250 ml (9fl oz) vegetable stock
185 g (6 1/2 oz/1 cup) couscous
zest of 1 lime
1/2 teaspoon chopped fresh mint
1/2 mango diced

Method

Heat a frying pan and dry-fry the mustard seeds, garam masala and tumeric for 1-2 minutes until fragrant. Mix the ginger, lemongrass, garlic and coriander with a little water in a morar and pestle until a fine past forms.

Add the onion, capsicum, chilli and paste to the spices in the pan. Add a little water and fry gently for 10 minutes until the onion is soft. Season and leave to cool.

Stir together the coconut milk and spice paste and add the fish pieces. Leave to marinate for 30 minutes. Preheat the oven to 200 degrees c (400 degrees f/Gas 6). Spread the fish on a paper lined baking tray and bake for 10 minutes until cooked through. Serve with the couscous and sprigs or coriander.

To make couscous: Put the stock in a pan and bring to the boil. Remove from the heat and add the couscous, lime zest and mint. Stir, cover and leave for about 3 minutes. Fluff up the couscous, stir in the diced mango and serve immediately.

Notes