Indian-spiced fish with nutty rice

Total cost: $25.64 / $6.41 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

3 teaspoons ground cumin

3 teaspoons curry powder

1 teaspoon ground cinnamon

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 cup low-fat natural yoghurt

4 x 150g fillets firm white fish (such as barramundi): sustainable species include Pink Ling, Mulloway, Yellowfin Bream, Blue Threadfin, King Threadfin, Spotted Mackerel, Blue Mackerel.

2 x 250g packets 90-second microwave brown rice

2 bunches English spinach, washed, trimmed

1 tablespoon cashews, chopped

Lemon wedges, to serve

Method

Combine cumin, curry powder, cinnamon, garlic, ginger and yoghurt in a large bowl. Add fish fillets and coat with mixture. Marinate at room temperature for 5 minutes.

Meanwhile, cook rice in microwave following packet instructions. Keep warm. Place spinach into a bowl. Microwave steam for 2–3 minutes on full power, or until cooked. Drain. Keep warm.

Place fish fillets onto 2 dinner-sized plates (2 pieces per plate) and cover loosely with plastic wrap. Microwave each plate of fish on 50% power for 4 minutes, or until cooked through.

Combine rice with cashews. Divide fish fillets between 4 plates, discarding cooking juices.

To serve

Serve fish with nutty rice, spinach and lemon wedges.

TIP: You could cook your own Basmati brown rice- use 1 cup raw rice for this recipe

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Indian-spiced fish with nutty rice

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Indian-spiced fish with nutty rice

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