Spiced Bream
with Indian Mushroom Rice and Coriander Yoghurt
- Fish
- Milk
Ingredients
150 grams
Button Mushrooms
1 pot(s)
Pasanda Style Seasoning
1 grams
Coriander
150 grams
Basmati Rice
2 tbsp
Ground Cumin
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
1 sachet(s)
Vegetable Stock Powder
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
Instructions
Pop the kettle onto boil. Quarter the button mushrooms. Separate the coriander leaves from their stalks (twist and tear the bunch in half). Roughly chop the leaves, finely chop the stalks. Dissolve the vegetable stock pot in the boiling water (amount specified in the ingredients table).
Heat a splash of oil in a saucepan over medium-high heat. Add the mushrooms and cook until nicely browned, 5 mins. Add the coriander stalks and the passanda spice (it's hot so only add the amount specified in the ingredients table), cook for a minute and then stir in the basmati rice. Stir to coat the rice in the spices.
Pour in the vegetable stock and cover the pan with a lid. Lower the heat sligthtly and cook for 10 mins then remove from the heat. Leave the rice to finish cooking in its own steam for another 10 mins.
Pop the natural yoghurt in a bowl and season with a pinch of salt. Add half the coriander leaves and a pinch of cumin. Stir, then taste and add more cumin to taste. Tip: don’t use all the cumin, we will use it to flavour the bream.
Pop the bream in a bowl and add the oil (amount specified in the ingredient list), a pinch of salt and the leftover cumin. Rub the flavours into the fish. 5 mins before the rice is ready, heat a frying pan over medium-high heat, then carefully place the fish in the pan skin side down. Cook until the skin is crispy, 3-4 mins then turn and cook the flesh side until opaque in the centre. It will need another 2 mins.
When the fish and rice are cooked, fluff the rice up with a fork and stir in the leftover coriander leaves. Season to taste with salt and pepper. Share between your bowls. Pop the fish on top and finish with a generous dollop of the yoghurt. Enjoy!
