Madras-spiced fish with beetroot raita

Serves :
Prep Time : 5 mins
Cook Time : 10mins

Ingredients

• 2 sustainable firm white fish fillets
• 2 tsp madras curry paste
• 2 cooked beetroot , cut into small dice
• 4 tbsp 0% fat yogurt
• 1 tbsp chopped coriander
• ½ garlic clove , crushed
• vegetable oil
• 2 tsp mustard seeds
• 200g young spinach

Method

1. Put the fish on a baking sheet and rub the paste over the top and sides. Grill on medium, for 6-8 mins until cooked through. If the paste darkens too quickly turn down the heat.
2. To make the raita, mix the beetroot, yogurt, coriander, garlic and season. In a pan heat 1 tsp vegetable oil and the mustard seeds. Allow them to sizzle in the hot oil for a moment until they begin to pop.
3. Tip in the spinach, season and cook until just wilted. Serve the fish on top of the spinach, with a dollop of the raita.