Masala Fish & Rice

• Fish Fillet(600 g)
• Greek yogurt(4 tbsp)
• Garam Masala(2 tsp)
• Turmeric(1 tsp)
• Ground Coriander(1 tsp)
• Garlic(2 cloves)
• Lemon(1)
• Salt(1½ tsp)
• Olive oil(1 tbsp)
• Basmati Rice(250 g)
• Butter(1 tbsp)
• Onion(1)
• Tomato(2)
• Spinach(120 g)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Stock cube(1)
• Coriander(15 g)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Fish Fillet} dry. In a bowl, mix {Greek yogurt}, {Garam Masala}, {Turmeric}, {Ground Coriander}, finely grated {Garlic}, half the juice from the {Lemon}, {Salt}, and {Olive oil}. Coat the fish all over and set aside while you prep the rice ingredients.

   ~12 min

2. 2

   Melt the {Butter} in a medium saucepan over medium heat. Add the diced {Onion} and cook until softened. Stir in the {Cumin}, {Paprika}, and {Basmati Rice} for 1 minute, then add the chopped {Tomato}, crumbled {Stock cube}, 500ml water, and bring to a boil.

   ~6 min

3. 3

   Cover and simmer the rice on low heat for 15 minutes. Scatter in the {Spinach}, cover again, and let it wilt for the final 2 minutes.

   ~15 min

4. 4

   While the rice cooks, heat a large nonstick pan over medium heat. Add the marinated fish and cook for 3 to 4 minutes per side until lightly golden and just cooked through.

   ~8 min

5. 5

   Fluff the rice, season with the {Black pepper}, and spoon onto plates. Set the fish on top, then finish with the remaining {Lemon} juice and a scattering of chopped {Fresh Coriander}.

   ~2 min