Fish and Seafood Recipes - Tandoori Fish with Tomato Rice

Ingredients                 

• 450 g/1lb white fish fillet, cut into 4 equal pieces

• 150 ml/2/3 cup plain yoghurt

• 15 ml/1 tbsp lemon juice

• 5 ml/1 tsp ground cumin

• 5 ml/1 tsp ground coriander (cilantro)

• 2.5 ml/1/2 tsp chili powder

• 2.5 ml/1/2 tsp turmeric

• Salt

• 175 g/6 oz/1/4 cup basmati rice

• 400 g/14 oz/1large can chopped tomatoes

• 300 ml/1 1/4 cups water

• 15 ml/1 tbsp chopped coriander (cilantro)

• Lemon wedges

• A few coriander leaves

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Method:

1. Lay the fish in a shallow ovenproof dish in a single layer. Mix the yoghurt, lemon juice, spices and a good pinch of salt together and pour over the fish to coat completely.

2. Leave to marinate for up to 3 hours if possible. Cook in the oven at 180°C/350°F/gas mark 4 for 20 minutes, basting occasionally.

3. Meanwhile, put the rice in a pan with the tomatoes and water. Bring to the boil, cover, reduce the heat and simmer for 20 minutes until the rice is tender and has absorbed the liquid.

4. Stir in the chopped coriander. Pile the rice on to warm serving plates. Top with the fish and any juices and garnish with lemon wedges and coriander leaves.