Baked fish pilaf is a delicious Indian recipe that you can whip up anytime. You can eat it as is, but it is often served with papadums (crispy flat bread) or naan (soft bread).
3 teaspoons chicken powder
3 1/2 cups boiling water
1 tablespoon olive oil
1 brown onion, finely chopped
1/3 cup tikka masala curry paste
1 1/3 cups basmati rice
450g frozen fish fillets, thawed, cut into 2.5cm pieces
1 small carrot, peeled and diced
1 cup frozen peas
100g baby spinach
Pappadums or naan bread for serving
Preheat the oven at 180C and lightly grease a baking dish with oil.
Place the boiling water in a heatproof jug. Add the chicken powder and mix well. Set aside.
Heat the oil in a large pan over medium heat. Sauté the onions for 3-5 minutes or until it is soft. Add the curry paste and cook it for another minute or until it becomes fragrant. Stir in the rice and cook it for another minute until it is coated in oil. Pour in 3 cups of the stock mixture. Set the heat to high and bring it to a boil.
Transfer the rice mixture to the greased baking dish. Bake it in the oven for 20 minutes. Remove from the oven. Add the fish, carrots, peas and the remaining chicken stock. Cover the baking dish with foil and bake it for another 10 minutes or until the fish is cooked. Add the spinach and cover it. Set it aside for 5 minutes or until the spinach wilts. Serve with papadums or naan bread.
Photo Courtesy Of: jetalone