Indiabite – Food Recipes

Ingredients (serves 2)

• 100mls vegetable stock
• 2 tbs fresh lemon juice
• 1 small red onion, cut into wedges
• 2 tbs tomato paste
• 2 garlic cloves, crushed
• 1 large flesh red chilli, sliced
• 1 tsp ground cumin
• 1/4 tsp chilli powder
• 1 tsp salt
• 400g boneless fish fillets (like flake or blue eye), cut into 3 x 8cm strips
• 155g (3/4 cup) couscous
• 185mls (3/4 cup) boiling water
• 1/4 cup flesh coriander leaves, to serve
• Steamed green beans, to serve.

Method

1. Preheat oven to 180°C. Combine stock, lemon juice, onion, tomato paste, garlic, chilli, cumin, chilli powder and salt. Place in a 20 x 1 27cm (2.5-1itre/10-cup) ovenproof dish. Cover and bake in preheated oven for 10 minutes. Remove from oven, add the fish and stir. Return to the oven and cook for a further 15 minutes or until fish flakes when tested with a fork. (See microwave tip).
2. Meanwhile, place couscous in a heat-resistant bowl and pour boiling water over while stirring with a fork. Cover and stand for 5 minutes or until all liquid is absorbed. Stir with a fork to separate the grains.
3. Serve couscous topped with the fish, garnished with coriander leaves and accompanied by the green beans.

Notes & tips

• Microwave tip: Place onion mixture into a round 27cm, heat-resistant, microwave-safe dish. Cook 3 minutes on High/850 watts/100%. Stir in fish, cover and cook 6-8 minutes on Medium/500 watts/50% or until fish flakes when tested with a fork.
• For ginger chicken with couscous: Replace fish with 2 single chicken breast fillets, cut across the grain into 2cm-wide slices, and replace chilli powder with 1 tsp grated fresh ginger.
• For spicy prawns with couscous: Replace fish with 600g large green prawns, peeled and deveined, and replace lemon juice with lime juice.