Spice up tonights fish dinner with tandoori flavours.
- Thread fish pieces onto skewers. Place in a shallow ceramic dish.
- Combine tandoori paste, garlic, ginger, yoghurt and 1 tablespoon lemon juice in a bowl. Stir in 1 tablespoon oil and salt. Brush fish skewers with tandoori mixture. Cover and refrigerate for 30 minutes.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, for 2 to 3 minutes or until soft. Add rice. Cook, stirring constantly, for 1 minute.
- Stir in stock and bay leaf. Bring to the boil. Reduce heat to low and simmer, covered, for 10 to 15 minutes or until rice is tender and has absorbed stock. Remove from heat. Stand, covered, for 5 minutes. Remove bay leaf.
- Preheat a barbecue plate on medium-high. Brush plate with remaining oil. Cook skewers, turning often, for 4 to 5 minutes or until fish is just cooked. Transfer to a plate. Cover and set aside for 5 minutes.
- Spoon rice into bowls. Top with skewers. Sprinkle with feta and coriander. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set