- 1 tbsp + 1 tsp Bombay spice mix
- 150g Greek style yogurt
- 340g white fish pie mix
- 150g white basmati rice
- 250g cherry tomatoes
- 1 courgette
- 4 skewers
- 1 lemon
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- 1 tbsp olive, sunflower or coconut oil
- Small pan with lid
- Measuring jug
- Baking tray
- 1.
Pop the skewers into a bowl or glass of water and set aside to soak (this will help to stop them burning while the kebabs grill). Preheat your grill to a medium high setting. Fill and boil your kettle. Tip 1 level tbsp Bombay spice mix into a large bowl (keep the rest for later). Mix with half the pot of yogurt and a good pinch of salt and pepper. Fold in the fish pie mix and set to one side to marinate.
- 2.
Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Very gently cook for 6-8 mins till all the water has been absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-8 mins to finish cooking the rice.
- 3.
While the rice cooks, halve the cherry tomatoes. Trim and slice the courgette into thin rounds. Place on a foil-lined baking tray and toss with 1 tbsp oil. Dust over the remaining Bombay spice mix and some salt and pepper. Slide the veg under the grill for 5 mins.
- 4.
Thread the fish onto the skewers. When the veg have grilled for 5 mins, add the kebabs to the tray. Slide the fish and veg back under the grill and cook for 8-10 mins, turning the kebabs once, till the fish is opaque and cooked through. It will flake easily when pressed with a fork.
- 5.
Zest the lemon and stir the zest it into the rice. Slice the lemon into wedges.
- 6.
Remove the fish and veg from under the grill. Fluff the rice and divide it between 2 warm plates. Top with the grilled veg and fish kebabs. Dollop over the remaining yogurt and serve with the lemon wedges for squeezing.