- 2/3 cup(s) fresh flat-leaf parsley
- 2/3 cup(s) fresh coriander
- 3 clove(s) fresh garlic, peeled
- 1 whole fresh red chilli, (banana chilli, deseeded, chopped)
- 1 1/2 tbs lemon juice
- 140 g low-fat natural yoghurt, (1/2 cup)
- 500 g fresh barramundi, (or other firm white fish), cut into 3cm pieces
- 2 1/2 cup(s) chicken stock, (625ml)
- 1 small red onion, sliced
- 3 tsp curry powder, (mild)
- 400 g canned diced tomatoes, drained
- 170 g green beans, trimmed, cut in to thirds
- 1 1/2 cup(s) dry couscous, (280g)
- Process the parsley, coriander, 2 cloves of the garlic, chilli, juice and 2 tablespoons of the yogurt in a food processor until just combined. Place fish in a shallow dish. Add parsley mixture and turn to coat. Cover and refrigerate for 1 hour.
- Bring stock to the boil in a large saucepan. Lightly spray a medium non-stick saucepan with oil and heat over medium heat. Crush remaining garlic clove and add to the pan with the onion. Cook, stirring, for 5 minutes or until softened. Stir in curry powder and cook for 30 seconds. Add tomatoes, 1 cup of the stock and beans. Bring to the boil, then reduce heat to low and simmer for 10 minutes.
- Add fish and marinade to pan. Simmer for 5 minutes or until fish is just cooked.
- Meanwhile, place couscous and remaining boiling stock in a heatproof bowl. Stir, cover, then allow to stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Serve casserole with couscous, remaining yogurt and season with freshly ground black pepper.
SERVING SUGGESTION: steamed vegetables. TIP: To deseed a chilli, use a small, sharp knife to split it in half, then scrape out the membrane and seeds (that’s the hottest part). Wash hands well after handling.