- 300g 0% fat Greek style yogurt
- 4 tbsp tikka masala spice blend
- 680g white fish pie mix
- 150g brown basmati rice
- 2 onion
- 4 garlic cloves
- A thumb of ginger
- 2 chilli
- A handful of coriander
- 800g chopped tomatoes
- Sea salt
- 200ml boiling water
- ½ tbsp olive, sunflower or coconut oil
- Freshly ground pepper
- 200ml cold water
- Small pan with lid
- Measuring jug
- Medium pan with lid
- Baking tray
- 1.
Spoon 2 tbsp yogurt into a mixing bowl. Add 1 tbsp tikka masala spice blend (keep the rest for later) and a good pinch of salt and stir to mix. Tip in the fish pie mix and very gently turn to coat the fish in the yogurt. Set aside to marinate for 10-15 mins.
- 2.
Fill and boil your kettle. Tip the rice into a small pan and add a pinch of salt. Pour in 200ml boiling water, pop on a lid and bring to the boil. Turn the heat right down to low and very gently simmer for 25 mins, till the rice has absorbed the water and become tender. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to finish cooking. The rice will stay warm in the pan.
- 3.
While the rice cooks, peel and finely chop the onion. Warm a medium pan on a medium heat for 1 min, then add ½ tbsp oil and the onion. Season with a good pinch of salt and pepper and fry, stirring often, for 6-8 mins till the onion starts to soften and lightly brown. If the onion browns too quickly, turn the heat down.
- 4.
While the onion fries, peel and grate or finely chop the garlic and ginger. Halve the chilli, scrape out the seeds and white pith if you prefer less heat, and finely chop the chilli. Finely chop the coriander stalks, setting the leaves aside for later.
- 5.
Stir the garlic, ginger, chilli, coriander stalks and 1 tbsp tikka masala spice blend into the onion. Fry, stirring, for 2 mins. Tip in the tin of chopped tomatoes. Half-fill the tin with around 200ml cold water, add to the pan and stir to mix. Pop on a lid, bring to the boil, then turn the heat down a little and simmer for 15 mins, stirring occasionally, till the sauce has slightly thickened.
- 6.
While the sauce simmers, preheat your grill to high. Line a baking tray with foil. Spread the fish pie mix out on the tray and slide under the grill. Cook for 6-8 mins, turning the fish pieces over halfway through cooking, till the fish is cooked through. It will be very lightly browned and flake easily when pressed with a fork.
- 7.
Taste the tikka masala sauce and add a pinch more salt if you think it needs it. Carefully add the grilled fish pieces to the pan and gently stir to mix. Fluff the rice with a fork and divide it between a couple of warm plates or bowls. Ladle over the fish tikka masala and garnish with coriander leaves to serve.