Baked Indian fish pilaf

Готовим Fish Baked Indian fish pilaf

Take time out after a busy day to whip up this quick and tasty Baked Indian fish pilaf for a weeknight dinner.

Lables: Low sugar Egg free Gluten free Lactose free Sesame free Shellfish free Wheat free
  1. Preheat oven to 190C/170C fan-forced.
  2. Combine stock powder and boiling water in a jug. Heat oil in a large, heavy-based, non-stick flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir for 1 minute or until fragrant. Add rice. Stir to coat. Add 3 cups stock mixture. Bring to the boil. Cover. Transfer to oven. Bake for 20 minutes.
  3. Stir in fish, peas and remaining stock. Cook, covered, for 10 minutes or until fish is just cooked through. Gently stir in spinach. Cover. Set aside for 3 to 5 minutes or until spinach has wilted. Serve with pappadums or naan bread.

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3 tsp Massel chicken style stock powder
3 1/4 cups boiling water
1 tbsp olive oil
1 brown onion, finely chopped
1/3 cup tikka masala curry paste
1 1/3 cups Basmati rice
450g frozen barramundi fish fillets, thawed, cut into 2.5cm pieces
1 cup frozen peas
100g baby spinach
Pappadums or naan bread, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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