450 g white fish fillets, skinned
15 ml lemon juice
50 g butter
1 onion, finely chopped
2 garlic cloves, crushed
15 ml curry powder
5 ml turmeric
5 ml ground cumin
5 ml ground coriander
350 ml fish stock
225 g long-grain rice
30 ml raisins
30 ml toasted flaked almonds
salt and freshly ground black pepper
lemon slices and fresh coriander leaves, to garnish
1
Sprinkle the fish fillets with lemon juice and set aside.
2
Melt the butter in a large frying pan. Add the onion and garlic and cook gently until soft but not browned.
3
Stir in the curry powder, turmeric, cumin and ground coriander and cook for 1 minute.
4
Add the fish stock, bring to the boil and simmer for 10 minutes.
5
Stir in the rice, cover and simmer for a further 15 minutes.
6
Add the raisins and season to taste with salt and pepper.
7
Cut the fish fillets into bite-sized pieces and place on top of the rice mixture.
8
Cover and cook for a further 10 minutes, or until the fish is cooked.
9
Serve sprinkled with toasted almonds, garnished with lemon slices and fresh coriander leaves.
Ingredients
450 g white fish fillets, skinned
15 ml lemon juice
50 g butter
1 onion, finely chopped
2 garlic cloves, crushed
15 ml curry powder
5 ml turmeric
5 ml ground cumin
5 ml ground coriander
350 ml fish stock
225 g long-grain rice
30 ml raisins
30 ml toasted flaked almonds
salt and freshly ground black pepper
lemon slices and fresh coriander leaves, to garnish