Indian Fish with Pilau Rice and Bombay Sauce

Indian Fish with Pilau Rice and Bombay Sauce

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 29, 2018.
Order Now
Order Now

Ingredients

PILAU

  • ½ tsp oil or spray oil
  • ½ brown onion, thinly sliced *
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 125g frozen corn *
  • 60g super pilau mix
  • ½ cup vegetable stock
  • ½ tsp fish spice
  • ½ bag spinach *

BOMBAY SAUCE

  • 1½-2 Tbsp Bombay aioli
  • 2 Tbsp yoghurt *

FISH

  • 300g market fish, patted dry and cut into 2-3 even pieces
  • 1-1½ tsp fish spice
  • 1 Tbsp yoghurt *
  • Zest of ¼ lemon *
  • ½ tsp oil or spray oil

TO SERVE

  • 3 Tbsp chopped coriander *
  • ½ Lebanese cucumber, peeled into ribbons
  • ¼-½ lemon, cut into wedges *

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper
  2. Begin pilau. Heat oil in a small pot (with a tightfitting lid) on medium-high heat. Cook onion, garlic, carrot and salt for 3-4 minutes, stirring often. Add corn and cook for 1-2 minutes, until hot
  3. Add super pilau mix, stock and first measure of fish spice. Bring to a boil, cover with lid and reduce heat to lowest setting. Cook for 15 minutes. Turn heat off and leave for 8 minutes to steam, without removing lid.
  4. Make Bombay sauce. Mix together Bombay aioli and yoghurt in a small bowl. Season.
  5. Prep & cook fish. Place fish on prepared tray and season. Mix together fish spice, yoghurt and lemon zest in a small bowl. Spread yoghurt mixture over fish and drizzle with oil. When pilau has 8 minutes steam time remaining, bake fish for 5-7 minutes, until just cooked through.
  6. Prep garnishes.
  7. Finish pilau. Stir through spinach and season.
  8. To serve, share pilau between plates. Top with fish, cucumber and coriander. Dollop over Bombay sauce. Squeeze over lemon wedges.

Nutritional Information

Energy 1851 kj
442 kcal
Protein 38.6g
Carbohydrate 37.7g
Fat 14.3g