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Tandoori fish & cumin rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Fragrant cumin enhances both the rice and fish in this flavorful Indian dish.
Ingredients:
  • 180g (2/3 cup) Traditional Lite Yogurt
  • 4.00 garlic cloves, crushed
  • 20.00 ml grated fresh ginger
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 2 tsp ground turmeric
  • 4 (about 150g each) firm white fish fillets (such as ling or perch)
  • 350ml vegetable liquid stock
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 1 tsp cumin seeds
  • 200g (1 cup) white rice
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Mix together yoghurt, garlic, ginger, ground coriander, cumin, and turmeric in a shallow glass dish. Add the fish and make sure it’s well coated. Cover and refrigerate for 2 hours to marinate.
  • Preheat the oven to 220°C. Pat dry the marinated fish. Arrange the fish on a rack in a baking tray and bake for 15 minutes or until it flakes easily with a fork.
  • Simmer the stock in a saucepan over medium heat.
  • Heat a saucepan over medium heat and spray with olive oil. Sauté the onion for 5 minutes until softened. Add the garlic and cumin seeds and cook for 1 minute. Stir in the rice, pour in the stock, and bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Let it sit covered for an additional 5 minutes before serving.
  • Plate the rice and fish, then sprinkle with fresh coriander. Accompany with lime wedges for a burst of citrus flavor.

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