Everyday recipes
Tandoori fish with mango sauce
INGREDIENTS
1 tablespoon tandoori seasoning
4 x 175g boneless thick white fish fillets
1 tablespoon oil
Lime slices to serve
Mango sauce
2 teaspoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 teaspoons tandoori seasoning
1 teaspoon ground turmeric
1 mango, peeled
1/3 cup dry white wine
1 cup fish stock
3 teaspoons lime juice
Salt and pepper to taste
METHOD
1. Mango sauce: heat oil in a medium pan. Add onion and garlic; cook until soft. Add seasoning and turmeric; stir until fragrant. Remove and reserve cheeks from mango. Add remaining mango, wine and stock to onion; bring to boil. Simmer for about 8 minutes or until sauce thickens. Strain mixture over a small pan. Cut reserved mango into thin strips; add to sauce with lime juice. Stir until mango is just heated through; season with salt and pepper. Keep warm.
2. Sprinkle tandoori seasoning evenly over both sides of fish. Heat oil in a large non-stick frying pan. Add fish; cook on both sides until browned and tender.
3. Spoon mango sauce over fish; serve with spinach rice and lime slices.
Hint: To make spinach rice, cook one chopped onion in one tablespoon oil in a pan until soft. Stir in one cup basmati rice then one and a half cups of hot water; season with salt. Cook, covered, over low heat for about 15 minutes or until tender and water is absorbed. Remove from heat; stir in 100g baby spinach leaves.
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