Fish Tikka with Coconut Turmeric Rice
A mild and super-quick curry the whole family will love.
Heat oven to 200°C.
Place rice in a medium saucepan, add ¾ cup coconut milk, 1 cup water, turmeric and 1 tsp mustard seeds. Stir to combine then place over high heat with lid on. Bring to the boil then turn heat down to lowest setting and cook for 10 mins (do not lift the lid). Turn off heat and let sit for 15 mins.
In a bowl stir together 3 Tbsp coconut milk and tikka spice blend. Gently toss fish pieces to coat and let sit for 5-10 mins. Line a small baking tray and put fish pieces on it in one layer, leaving behind excess marinade. Bake for 10 mins then turn to grill and turn heat to 210°C. Cook for a further 5 mins to brown the top of the fish.
Meanwhile put the excess marinade in a small pan with any remaining coconut milk. Heat and simmer, stirring, for 5 mins.
In a small pan, heat 1 Tbsp vegetable oil to almost smoking and add remaining mustard seeds and curry leaves. Cook, stirring, till curry leaves are semi-transparent and crisp. Remove seeds and leaves from oil using a small sieve and put on a saucer.
Scoop rice into each bowl, add 6 or so pieces of fish. Scatter over seeds and leaves and drizzle over infused oil from the pan. Add sliced red chilli and serve with steamed green beans, and extra curry sauce on the side.
1 tin coconut milk
½ packet Mighty Spice Tikka Masala Blend
350g white fish fillets (we used gemfish) cut into bite-size chunks
1¼ cups basmati rice, washed
1 heaped tsp ground turmeric
2 tsp black mustard seeds
3 sprigs curry leaves, picked