Cooking time: 30 minutes
- 200g basmati rice
- 450g frozen, sustainable white fish, defrosted
- 2 tsp ground turmeric
- 2 packs of 170g MilkMan yogurt
- 2 garlic cloves
- Good knob of butter
- 1 medium onion
- 1 tsp ground coriander
- 1 tsp garam masala
- Handful fresh coriander
- Put the rice in a lidded saucepan with 240ml water and a pinch of salt. Bring to the boil, cover tightly, then turn down the heat to as low as it will go and cook for 15 minutes, without removing the lid.
- Chop the fish into chunks. In a bowl, mix the turmeric and yogurt, then crush in the garlic. Season well, gently stir in the fish to coat and leave to marinate for 10 minutes.
- Meanwhile, melt the butter in a large wok or frying pan over a low-medium heat. Chop the onion, add to the butter and stir. Fry gently for 10 minutes or until softened.
- Add the ground coriander and garam masala, stir for 1 minute, then add the fish and marinade and bring to a simmer. Cover and gently simmer for 7 minutes or until the fish is cooked through. Add a splash of water if you think it needs it. Taste, seasoning if necessary.
- Take the rice off the heat, remove the lid and fluff up with a fork. Chop the fresh coriander. Serve the curried fish in bowls along with the rice, sprinkled with the fresh coriander.