Tikka Masala Fish on Spiced Rice

  • 26 Aug - 01 Sep, 2023
  • Mag The Weekly
  • Cookery

· 2 tablespoons tikka masala curry paste

· 2 tablespoons vegetable oil

· 4 x 150 g fish fillets

· 3 garlic cloves, crushed

· 1½ cup basmati rice

· 30 g sachet spring vegetable soup

· 120 g baby spinach

· ½ cup frozen peas

· ½ small cup mint leaves

· 1 tablespoon lemon juice

· 1 cup Greek yoghurt

· ½ cup roasted almonds, chopped

Combine curry paste and one tablespoon oil in a bowl. Add fish. Turn to coat. Heat remaining oil in a frying pan over medium-high heat. Add fish. Cook each side until browned. Transfer to a plate. Add garlic and rice to pan. Stir to coat. Add simmer soup powder and three cups water. Stir to combine. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until rice is almost tender. Stir in little water, spinach and peas. Top rice with fish. Cook until fish is cooked through and rice is tender. Meanwhile, finely chop half the mint. Combine chopped mint, lemon juice and yoghurt, season with salt and pepper. Sprinkle fish with almonds and remaining mint leaves. Serve with yoghurt mixture and lemon wedges.