One-pan Tikka Masala Fish on Spiced Rice
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If you find yourself cooking the same types of meals for dinner more often than you’d like, you’re not alone. It can be hard to think of new recipes that are worth the effort and time. But don’t be afraid to venture out for fresh dinner ideas that could potentially elevate your dining experience.
Fortunately, we've found this unique and delicious Indian recipe that’s sure to leave you wanting more. In just 35 minutes, you’ll have a plate of fish, veggies, and rice that are bursting with flavour.
Here are the ingredients you need:
1. Two tablespoons of tikka masala curry paste
2. Two tablespoons of vegetable oil
3. Four white fish fillets
4. Three garlic cloves, crushed
5. One and a half cups of basmati rice
6. 30 grams of spring vegetable simmer soup
7. 120 grams of baby spinach
8. Half a cup of frozen peas
9. One-third a cup of small fresh mint leaves
10. A tablespoon of lemon juice, plus lemon wedges to serve
11. A cup of plain Greek-style yoghurt
12. One-third cup of dry roasted almond kernels, chopped
Kick things off by combining the curry paste with a tablespoon of oil in a medium-sized bowl. Then, add the fish fillets and ensure that each piece is fully coated with the mixture.
Heat the remaining oil in a large, deep frying pan over medium-high heat. Add the fish fillets and cook each side for about a minute or until browned. Transfer them to a large plate.
Add garlic and rice to the pan and stir. Add the vegetable soup powder along with three cups of water. Bring the ingredients to a boil. After a few minutes, reduce the heat to low and let them simmer for 10 minutes or until the rice is almost tender.
Add one-third of a cup of water, spinach, and peas. Top the rice with the fish fillets. Cook for another 5 minutes or until the fish is cooked through.
Meanwhile, finely chop half the mint. In a small serving bowl combine the chopped mint, lemon juice, and yoghurt before seasoning with salt and pepper. Serve the rice and the fish on a plate and sprinkle with almonds and the remaining mint leaves. Serve with the yoghurt mixture and lemon wedges. How delicious does that sound?
Fortunately, we've found this unique and delicious Indian recipe that’s sure to leave you wanting more. In just 35 minutes, you’ll have a plate of fish, veggies, and rice that are bursting with flavour.
Source: Taste.com.au
Here are the ingredients you need:
1. Two tablespoons of tikka masala curry paste
2. Two tablespoons of vegetable oil
3. Four white fish fillets
4. Three garlic cloves, crushed
5. One and a half cups of basmati rice
6. 30 grams of spring vegetable simmer soup
7. 120 grams of baby spinach
8. Half a cup of frozen peas
9. One-third a cup of small fresh mint leaves
10. A tablespoon of lemon juice, plus lemon wedges to serve
11. A cup of plain Greek-style yoghurt
12. One-third cup of dry roasted almond kernels, chopped
Kick things off by combining the curry paste with a tablespoon of oil in a medium-sized bowl. Then, add the fish fillets and ensure that each piece is fully coated with the mixture.
Heat the remaining oil in a large, deep frying pan over medium-high heat. Add the fish fillets and cook each side for about a minute or until browned. Transfer them to a large plate.
Add garlic and rice to the pan and stir. Add the vegetable soup powder along with three cups of water. Bring the ingredients to a boil. After a few minutes, reduce the heat to low and let them simmer for 10 minutes or until the rice is almost tender.
Add one-third of a cup of water, spinach, and peas. Top the rice with the fish fillets. Cook for another 5 minutes or until the fish is cooked through.
Meanwhile, finely chop half the mint. In a small serving bowl combine the chopped mint, lemon juice, and yoghurt before seasoning with salt and pepper. Serve the rice and the fish on a plate and sprinkle with almonds and the remaining mint leaves. Serve with the yoghurt mixture and lemon wedges. How delicious does that sound?
