Fish Tikka & Rice

• Fish Fillet(600 g)
• Greek yogurt(120 g)
• Garam Masala(2 tsp)
• Paprika(1½ tsp)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Lemon(1)
• Salt(1½ tsp)
• Basmati Rice(300 g)
• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Tomato(1)
• Coriander(15 g)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Fish Fillet} into bite-size pieces. In a bowl, mix {Greek yogurt}, {Garam Masala}, {Paprika}, {Turmeric}, {Cumin}, finely grated {Garlic}, {Ginger}, the juice of half of {Lemon}, and {Salt}. Coat the fish well and leave it to marinate while you prepare the rice and vegetables.

   ~15 min

2. 2

   Rinse {Basmati Rice}. Finely slice the {Onion}, cut the {Bell pepper} into thin strips, dice the {Tomato}, and roughly chop the {Fresh cilantro}.

3. 3

   Add the {Basmati Rice} to a saucepan with 600ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender.

   ~12 min

4. 4

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Onion} and {Bell pepper} and cook until softened and lightly golden. Stir in the {Tomato} and {Black pepper} for the last minute.

   ~6 min

5. 5

   Push the vegetables to the side of the pan. Add the marinated fish and cook gently, turning once or twice, until the pieces are just cooked through and the yogurt coating turns warm orange-golden.

   ~7 min

6. 6

   Fluff the rice and add it to the pan. Toss everything together with most of the {Fresh cilantro} and the remaining half of {Lemon} juice until the rice is evenly mixed with the fish and vegetables. Serve with the rest of the cilantro scattered over the top.