Take time out after a busy day to whip up this quick and tasty Baked Indian fish pilaf for a weeknight dinner.


  • 3 teaspoons Massel chicken style stock powder
  • 3 1/4 cups boiling water
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1/3 cup tikka masala curry paste
  • 1 1/3 cups Basmati rice
  • 450g frozen barramundi fish fillets, thawed, cut into 2.5cm pieces
  • 1 cup frozen peas
  • 100g baby spinach
  • Pappadums or naan bread, to serve


  1. Preheat oven to 190C/170C fan-forced.
  2. Combine stock powder and boiling water in a jug. Heat oil in a large, heavy-based, non-stick flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir for 1 minute or until fragrant. Add rice. Stir to coat. Add 3 cups stock mixture. Bring to the boil. Cover. Transfer to oven. Bake for 20 minutes.
  3. Stir in fish, peas and remaining stock. Cook, covered, for 10 minutes or until fish is just cooked through. Gently stir in spinach. Cover. Set aside for 3 to 5 minutes or until spinach has wilted. Serve with pappadums or naan bread.