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.