Spicy haddock pilaf
- 400g pack Asda Frozen Haddock Fillets
- 2 tbsp sunflower oil
- 1 red onion, chopped
- 1 garlic clove, chopped
- 4-5 level tsp Asda Mild Curry Powder (use 4 tsp for a milder flavour)
- 300g long-grain rice, rinsed and drained
- 160g pack baby spinach
- 325g frozen peas
- Squeeze of lemon juice
- 25g flaked almonds
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the fillets in a small roasting tin with 3 tbsp water. Cover tightly with foil and cook for 20-25 minutes (you can use a ceramic dish, but the fish will take longer to cook).
Meanwhile, heat the oil in a pan and fry the onion until it's soft and starting to turn brown. Add the garlic and continue cooking for another minute.
Add the curry powder and 2 tbsp cold water and stir over a low heat for another minute. Stir in the rice and add 600ml cold water. Season, bring slowly to the boil, then cover and simmer for 8 minutes.
Add the spinach and peas and stir once. Heat until simmering again, then cover and simmer for another 3-4 minutes or until the rice is cooked.
Break the fish into large flakes and add to the rice with the lemon juice.
Toss the almonds in a dry frying pan until golden, then sprinkle on top of the pilaf before serving.