Description
Aromatic cumin is the key to this Indian meal - it's used both in the rice and to coat the fish.
Ingredients
- 180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 4 (about 150g each) firm white fish fillets (such as ling or perch)
- 350ml Massel vegetable liquid stock
- Olive oil spray
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon cumin seeds
- 200g (1 cup) white rice
- Fresh coriander leaves, to serve
- Lime wedges, to serve
Instructions
- Combine yoghurt, garlic, ginger, ground coriander, cumin and turmeric in a shallow glass dish. Add fish and turn to coat. Cover. Place in the fridge for 2 hours to marinate.
- Preheat oven to 220°C. Remove fish and drain excess marinade. Place the fish on a rack in a baking tray. Bake for 15 minutes or until fish flakes when tested with a fork.
- Meanwhile, place the stock in a saucepan and bring to a simmer over medium heat.
- Heat a saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cumin seeds. Cook, stirring, for 1 minute. Stir in the rice. Add the stock and bring to the boil. Cover. Simmer for 12 minutes. Set aside, covered, for 5 minutes.
- Divide rice and fish among serving plates. Top with coriander. Serve with lime wedges.