Curried fish and rice

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

Sprinkle the fish fillets with lemon juice and set aside.

Melt the butter in a large frying pan. Add the onion and garlic and cook gently until soft but not browned.

Stir in the curry powder, turmeric, cumin and ground coriander and cook for 1 minute.

Add the fish stock, bring to the boil and simmer for 10 minutes.

Stir in the rice, cover and simmer for a further 15 minutes.

Add the raisins and season to taste with salt and pepper.

Cut the fish fillets into bite-sized pieces and place on top of the rice mixture.

Cover and cook for a further 10 minutes, or until the fish is cooked.

Serve sprinkled with toasted almonds, garnished with lemon slices and fresh coriander leaves.