adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan tikka masala fish on spiced rice recipe
One-pan tikka masala fish on spiced rice recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indian-spiced fish, rice, and veggies cooked in one pan, ready in 35 minutes.
Ingredients:
  • 56.00 gm tikka masala curry paste
  • 36.80 gm vegetable oil
  • 4 x 150g firm white fish fillets
  • 300.00 gm basmati rice
  • 30g sachet spring vegetable simmer soup
  • 120g baby spinach
  • 125.00 ml frozen peas
  • 82.50 ml small fresh mint leaves
  • 21.00 gm lemon juice, plus lemon wedges to serve
  • 250.00 ml plain Greek-style yoghurt
  • 82.50 ml dry roasted almond kernels, chopped
Instructions:
  • In a bowl, mix together the curry paste and 1 tablespoon of oil. Add the fish and ensure it's evenly coated.
  • Heat the remaining oil in a large, deep frying pan over medium-high heat and sear the fish for 1 minute on each side until nicely browned. Transfer the fish to a large plate.
  • Place garlic and rice into the pan, stirring gently to coat them. Sprinkle in the simmer soup powder and pour in 3 cups of water, stirring until well combined. Bring the mixture to a boil, then lower the heat to simmer. Cover the pan and let it simmer for 10 minutes until the rice is almost tender.
  • Add 1/3 cup of water, along with spinach and peas, into the mixture. Place the fish on top of the rice. Cover and cook for an additional 5 minutes, or until the fish is fully cooked and the rice is tender.
  • Finely chop half of the mint and mix it with lemon juice and yogurt in a small bowl. Season with salt and pepper.
  • Top the fish with crunchy almonds and a handful of fresh mint leaves. Plate it alongside a creamy yogurt blend and vibrant lemon wedges.

Similar Recipes