Spicy tandoori fish

Spicy tandoori fish

Forget ordering a takeaway curry – this lightly spiced fish is really tasty.

By , 21 September 2015
Spicy tandoori fish
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.19 per serving
Nutritional Info
Each 475g serving contains
  • Fat 6.2
    9%
  • Sat Fat 1.2
    6%
  • Sugar 5.2
    6%
  • Salt 1.1
    18%
  • Cals 473
    24%
1
of your 5-a-day
of your reference intake.
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
  • 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).

  • 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.

  • 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.

  • 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.

  • Heat the remaining oil in a large frying pan, add the spinach and cook, stirring frequently, until it wilts.

  • Mix the rice with the chopped coriander. Serve with the spinach, fish and a wedge of lime.