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Tandoori fish skewers with pea rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 200g (1 cup) white rice
  • 1/2 tsp ground turmeric
  • 300g fresh peas, shelled
  • 200g low-fat natural yoghurt
  • 20.00 ml chopped fresh mint
  • 5.00 gm caster sugar
  • 155g (1/2 cup) tandoori paste
  • 500g flake fish fillets, cut lengthways into 1.5cm-thick strips
  • Fresh mint leaves, to garnish
Instructions:
  • Preheat grill to medium-high. Cook rice and turmeric in a large saucepan of salted boiling water according to package instructions. Add peas 8 minutes into cooking. Drain and cover with foil to keep warm in the saucepan.
  • Combine half of the yogurt with fresh mint and sugar in a small bowl, cover with plastic wrap, and chill in the fridge.
  • Mix tandoori paste and the rest of the yogurt in a bowl. Skewer the fish and generously coat it with the tandoori mixture. Grill the fish 5cm from the heat source for 2-3 minutes on each side, or until fully cooked.
  • Plate the rice elegantly, layer on the tender fish fillets, drizzle with the creamy yogurt mixture, and garnish with fresh, fragrant mint leaves.

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