Goan-style baked fish with basmati riceby Tilly Baxter |
| Preperation time: 2 hours 15 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 1 tsp ground coriander; 1 tsp ground tumeric; 1 tsp medium curry powder; 2.5cm piece fresh root ginger, peeled and roughly chopped; 2 cloves garlic, peeled and crushed; 1 red chilli, deseeded and roughly chopped; 115g natural set low-fat yogurt; salt and pepper; 450g skinned and boneless cod fillets; 275g basmati rice; 2 tbsp freshly chopped parsley to garnish; poppadoms to serve. |
| Recipe Method |
| Put the coriander, tumeric, curry powder,
ginger, garlic and chilli into a food processor and blend until
forms a smooth paste. Transfer to a bowl and stir in the yogurt.
Season with salt and pepper. Spread the paste over the fish fillets making sure they are completely coated. Cover and leave to marinate in the fridge for at least two hours (even better overnight). Cook the rice according to the pack instructions. Meanwhile, place the fish in an oiled roasting tin and cook (at 200c/gas6) for 10 minutes until it flakes easily. Spoon the rice and fish onto plates and garnish with the chopped parsley. Serve with poppadoms. |
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