Yellow curry fish with mango salsa & raita

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Mildly spiced fish fillets to panfry or cook on the barbecue. Served with a simple radish and cucumber raita, fresh mango salsa and bread for dipping.

No Fish option - replacement is chicken schnitzels.

Gluten friendly option - bread is replaced with papadums.
1. Grate 1/3 cucumber and 2 radishes. Squeeze out excess liquid then combine with yoghurt. Season with salt and pepper to taste then set aside in the fridge.

2. Chop mango (refer to product spotlight), avocado, capsicum, remaining cucumber and radishes. Toss in a bowl with 1 tbsp olive oil, lemon juice, salt and pepper to taste.

3. Heat a large dry frypan and toast flatbread for 1-2 minutes on each side, or until golden.
Combine 1-2 tbsp olive oil and crushed garlic. Brush bread with oil mix then wrap in foil or paper towel to keep warm. Reserve pan.

4. Rub the fish with 1-2 tsp curry powder and 1 tbsp oil. Season with salt. Reheat the pan over medium-high heat and cook fish for 3-4 minutes on each side, or until cooked through.

5. Serve grilled fish with fresh salsa, raita and bread for dipping.

Younger kids might appreciate to keep the salsa ingredients in small separate bowls or separated on a large platter, undressed.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 5 minutes on each side, or until cooked through.

Gluten friendly option - flatbread is replaced with papadums.
Cook according to packet instructions and add garlic to raita instead.
continental cucumber 1
radishes 1/2 bunch
natural yoghurt 1/2 tub (250g)

mango 1
avocado 1
red capsicum 1
lemon 1/2

flatbread 2-pack
garlic 1 clove

white fish fillets 2 packets

From your pantry:
olive + oil (for cooking), salt, pepper, curry powder