Ingredients
The following ingredients have 2 Servings
- 150g pot plain yogurt
- 2tbsp tandoori curry paste
- 1tbsp lime or lemon juice
- 350g haddock loin or monkfish tail cut into 6-8 pieces (about 5cm/2in square)
- 10cm piece cucumber
- 10 mint leaves
- Salt and freshly ground black pepper
- 1tbsp sunflower oil, for frying
- 250g pack of pilau or Thai rice, for serving
- 1 lime, cut into wedges
Instruction
- Mix 4 tbsp of the yogurt with the curry paste and lime or lemon juice in a shallow dish. Add the fish, coat well, set aside.
- Coarsely grate the cucumber into a sieve, drain well, then mix it into the remainder of the yogurt. Tear or snip in the mint leaves and season well to make a raita.
- Heat a wok and add the oil. Lift fish pieces out of the marinade, draining off excess. Add to pan, cook for 2 mins, then turn them over and cook for a further 1-2 mins.
- <span style="font-weight: bold">To make the salad:</span> Put the sugar in a bowl with the rice vinegar. Microwave on high for 30 secs and stir to dissolve the sugar. Coarsely grate the carrot and add to the dressing with a handful of coriander leaves.
- Cook the rice in the microwave as per pack instructions. Serve the fish on the rice with the salad, raita and lime wedges.