Tandoori Fish with Mint Raita and Cucumber Salad

Ingredients (for 2 - double for 4)

2 x fish fillets (firm, e.g. cod, haddock, basa)

150g basmati rice

50g natural yoghurt

1 shallot

2 tomatoes

1 tsp nigella seeds

1/2 tsp dried chilli flakes

1 tbsp curry powder

For the raita:

1 medium cucumber

1 tsp cumin seeds

2 cups natural yoghurt

1 clove garlic, minced

2 tbsp fresh mint leaves, chopped

paprika to garnish

Method

1. Make the raita first. peel the cucumber and dice into small chunks. Toast the cumin seeds for a few seconds in a small frying pan over high heat. Mix together the cumin, garlic and mint leaves. Sprinkle with paprika to garnish (at point of serving).

2. Place nigella seeds, basmati rice and a pinch of salt in a saucepan, with 300ml cold water. Bring to the boil over high heat. Once boiling, reduce the heat to low and cook (covered0 for 10-12 minutes, until all the water has been absorbed and the rice is cooked. Remove from the heat and keep covered until serving.

3. While the rice is cooking, cut the fillets in half lengthways, and then chop into bite-sized pieces.

4. Combine the (50g) yoghurt with the curry powder, chilli flakes, a generous pinch of salt and 1 tbsp olive oil in a bowl. Add the fish pieces and mix well until they’re completely coated.

5. Cover a baking tray with tin foil, and add the fish. Place the tray under the grill for 6-7 minutes - or until the fish is cooked through and starting to char.

6. Dice the cucumber, peel and chop the shallots and dice the tomatoes - mixed with 1 tbsp olive oil and a pinch of salt.

7. Plate the rice first, and then top it with the fish. Place scoops of the raita and cucumber salad on the same plate (see picture)