Fresh flat-leaf parsley
3 clove(s), peeled
Fresh red chilli
1 whole, (banana chilli, deseeded, chopped)
Low-fat natural yoghurt
140 g, (1/2 cup)
500 g, (or other firm white fish), cut into 3cm pieces
2½ cup(s), (625ml)
1 small, sliced
3 tsp, (mild)
Canned diced tomatoes
400 g, drained
170 g, trimmed, cut in to thirds
1½ cup(s), (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.