Pescatarian

Fish Biryani

40 mins

Fish Biryani

Ingredients

  • 480g skinless cod fillet, diced
  • 1 tbsp tikka masala spice mix
  • 1 pinch chilli powder
  • 50g yoghurt, such as greek, natural, soya
  • 220g basmati or jasmine rice
  • 1 tbsp coconut oil
  • 2 red onions, peeled and thinly sliced
  • 40g ginger, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 2 tomatoes, roughly chopped
  • 1 bay leaf
  • 2 tsp mustard seeds
  • ½ lemon, juice

To serve

  • 3 small bunches coriander, finely chopped
  • 75g yoghurt, such as greek, natural, soya
  • 6 poppadoms
  • 60g mango chutney

Method

Preheat the oven to 200°C. Put the fish in a bowl with the spices and the yoghurt, toss to coat and set aside. Bring a pan of salted water to the boil, add the rice, bring to the boil and cook for 4-5 minutes then drain; at this stage you’re just par-cooking the rice.

Heat the coconut oil in an ovenproof casserole pan, add the onions and fry for 5 minutes until soft. Add the ginger, garlic, tomatoes, bay leaf and mustard seeds and fry for 3-4 minutes. Remove from the heat and stir in the lemon juice. Layer the fish and rice in the pan, finishing with a layer of rice, then transfer to the oven for 20 minutes.

Serve each portion of biryani with a scattering of coriander and a portion of yoghurt, poppadoms and mango chutney.