Pescatarian

Fish Biryani

Name: Fish Biryani
Total time: 40 min
Yield: 3
Ingredients: 480g skinless cod fillet, diced; 1 tbsp tikka masala spice mix; 1 pinch chilli powder; 50g yoghurt, such as greek, natural, soya; 220g basmati or jasmine rice; 1 tbsp coconut oil; 2 red onions, peeled and thinly sliced; 40g ginger, peeled and grated; 2 cloves garlic, peeled and crushed; 2 tomatoes, roughly chopped; 1 bay leaf; 2 tsp mustard seeds; ½ lemon, juice; 3 small bunches coriander, finely chopped; 75g yoghurt, such as greek, natural, soya; 6 poppadoms; 60g mango chutney

40 mins

Ingredients

3 servings

480g skinless cod fillet, diced
1 tbsp tikka masala spice mix
1 pinch chilli powder
50g yoghurt, such as greek, natural, soya
220g basmati or jasmine rice
1 tbsp coconut oil
2 red onions, peeled and thinly sliced
40g ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tomatoes, roughly chopped
1 bay leaf
2 tsp mustard seeds
½ lemon, juice

To serve

3 small bunches coriander, finely chopped
75g yoghurt, such as greek, natural, soya
6 poppadoms
60g mango chutney

Method

Preheat the oven to 200°C. Put the fish in a bowl with the spices and the yoghurt, toss to coat and set aside. Bring a pan of salted water to the boil, add the rice, bring to the boil and cook for 4-5 minutes then drain; at this stage you’re just par-cooking the rice.

Heat the coconut oil in an ovenproof casserole pan, add the onions and fry for 5 minutes until soft. Add the ginger, garlic, tomatoes, bay leaf and mustard seeds and fry for 3-4 minutes. Remove from the heat and stir in the lemon juice. Layer the fish and rice in the pan, finishing with a layer of rice, then transfer to the oven for 20 minutes.

Serve each portion of biryani with a scattering of coriander and a portion of yoghurt, poppadoms and mango chutney.