- 150g brown basmati rice
- 2 onion
- 4 vine tomatoes
- 2 tsp black mustard seeds
- 12 curry leaves
- 2 tsp turmeric
- A handful of chives
- 4 smoked haddock fillets
- 200g baby leaf spinach
- 300g 0% fat Greek style yogurt
- 4 tsp olive, sunflower or coconut oil
- Sea salt
- 200ml boiling water
- Freshly ground pepper
- Medium pan with lid
- Measuring jug
- Baking tray
- 1.
Fill your kettle and boil it. Rinse the rice with cold water and set it to one side. Peel and finely chop the onion. Dice the tomatoes.
- 2.
Place a medium pan on a medium heat. Pour in 2 tsp oil and warm for 1 min, then add 1 tsp black mustard seeds and the curry leaves. Sizzle for 30 secs, then add the onion and tomatoes. Add a pinch of salt and fry, stirring often, for 6-8 mins till the veg are glossy and have started to soften.
- 3.
Add 1 tsp turmeric to the pan and tip in the rice. Stir to mix, then pour in 200ml hot water from the kettle. Cover, bring to the boil, then turn the heat down very low and gently simmer for 25 mins till the rice has absorbed the water and is tender.
- 4.
While the rice simmers, finely chop or snip the chives. Set them aside.
- 5.
Line a baking tray with foil. Rub 1 tsp oil into each smoked haddock fillet and season with a little pepper. When the rice has simmered for 25 mins, slide the fish under the grill and cook for 8-10 mins till opaque and cooked through – it will flake easily if you press it with a fork.
- 6.
When the rice has absorbed all the water, take it off the heat and add half the chives and all the baby leaf spinach. Clamp the lid back on let the rice and veg sit for 5 mins to steam the rice and wilt the spinach.
- 7.
Fork the spinach through the rice, taste and add a pinch of salt or pepper if you think it needs it. Divide the rice and veg between 2 warm plates and top with the smoked haddock. Serve topped with dollops of yogurt, garnished with the remaining chopped chives.