The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori fish & cumin rice Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Tandoori fish & cumin rice.
Aromatic cumin is the key to this Indian meal - it's used both in the rice and to coat the fish.
Preparation Time 15 - 140 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt
2 garlic cloves, crushed
1 tbs grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
4 (about 150g each) firm white fish fillets (such as ling or perch)
350ml salt-reduced vegetable stock
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
200g (1 cup) long-grain rice
Fresh coriander leaves, to serve
Lime wedges, to serve
Method
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.
Source
Good Taste - June 2008, Page 46
Recipe by Chrissy Freer
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