Indian-Style Aussie Barramundi Pilaf

Nutrition per serve

Ingredients

• 1bunch coriander
• 5g vadouvan curry powder
• 250g cauliflower
• 1pcs carrot
• 150g basmati rice
• 1pcs vegetable stock cubes
• 300g Australian barramundi fillets
• 130g natural yoghurt
• 20g dried currants
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep marinade
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Finely chop the coriander, including the stems. Combine the curry powder, half the coriander and 2 tbs oil in a large bowl. Season with salt and pepper.
2. Step 2 — Roast vegetables
   Cut the cauliflower into florets. Cut the carrot into batons. Put the cauliflower and carrot on the lined tray. Drizzle half the marinade over the cauliflower and carrot, then toss to coat. Roast for 16-18 mins until golden and tender.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear, then put in a small saucepan. Crumble in 1 stock cube*, add 250ml (1 cup) water and bring to a simmer. Reduce the heat to low, cover and cook for 12 mins or until the rice is tender and the water is absorbed. Remove from the heat and stand, covered, until needed.
4. Step 4 — Coat fish
   AUSSIE BARRAMUNDI OPTION While the rice is cooking, pat the fish dry with paper towel. Add to the remaining marinade and turn to coat.
5. Step 5 — Cook fish
   Heat a small frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on thickness of fillets). Remove from the pan.
6. Step 6 — Get ready to serve
   Put the yoghurt and remaining coriander in a bowl, season with salt and pepper and stir to combine. Add the currants to the rice and fluff with a fork to combine. Divide the rice, fish and roasted vegetables among plates. Spoon over the coriander yoghurt to serve.      

Allergens

Sulphites, Fish, Milk