Recipes
Spicy tandoori fish
Forget ordering a takeaway curry – this lightly spiced fish is really tasty.
Forget ordering a takeaway curry – this lightly spiced fish is really tasty.
(4 votes)
Cook: 40 Mins
Serves: 4
Price: £2.19 per serving
Nutritional Information
Each 475g serving contains
Energy
1981kj
473kcal
1981kj
473kcal
24%
Fat
6.2g
6.2g
Med
9%
9%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
1.1g
1.1g
Med
18%
18%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
417kj/100kcal
Typical energy values per 100g:
417kj/100kcal
Ingredients
1 tbsp oil
3 tbsp Asda Tandoori Spice Blend
200g Asda Natural Low Fat Yogurt
1 tbsp lemon juice
500g white fish fillets, such as river cobbler or haddock
325g white basmati rice
2 x 180g bags Asda Baby Spinach
2-3 tbsp chopped fresh coriander
1 lime, quartered
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Grease a shallow, non-metallic, ovenproof dish with 1 tsp oil (the dish needs to be large enough to hold the fish in a single layer).
2
Mix together the spice blend, yogurt and lemon juice. Put the fish in the dish and cover with the spice paste. Chill for 15-30 minutes.
3
Rinse the rice in a sieve. Put in a saucepan with 1.3 litres water and season with salt. Bring to the boil, then reduce the heat and cover the pan. Simmer for 10-12 minutes or until tender. Drain off excess water and fluff the rice with a fork.
4
While the basmati rice is cooking, put the fish fillets in the oven and cook for 10-15 minutes or until the fish flakes easily.
5
Heat the remaining oil in a large frying pan, add the spinach and cook, stirring frequently, until it wilts.
6
Mix the rice with the chopped coriander. Serve with the spinach, fish and a wedge of lime.