Aphrodisiac Spiced Tilapia

Name: Aphrodisiac Spiced Tilapia with a Pomegranate and Mint Pilaf
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Onion; 1 Garlic Clove; 1 Ginger; 1 Curry Powder Mix; ½ Vegetable Stock Pot; 1 Basmati Rice; 1 Garam Masala; 2 Tilapia Fillet; 3 Mint; ½ Greek Style Natural Yoghurt; 1 Pomegranate Seeds

with a Pomegranate and Mint Pilaf

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Since we like to keep things pretty PG13 around these parts, we won’t get into the specifics of why pomegranate is considered to be an aphrodisiac. Suffice to say that once you’ve popped a few of these passion pills in your pilaff, things could take a seriously fun turn on the 14th. Turn up that Marvin Gaye album and let’s get it on.

Tags:

Not Suitable for Coeliacs

•Healthy

•Spicy

Allergens:

Celery

•Sulphites

•Fish

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Ginger

Curry Powder Mix

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Basmati Rice

Garam Masala

Tilapia Fillet

(Contains: Fish)

Mint

Greek Style Natural Yoghurt

(Contains: Milk)

Pomegranate Seeds

Nutritional information

/ per serving

Energy (kcal)426 kcal

Energy (kJ)1782 kJ

Fat4 g

of which saturates1 g

Carbohydrate68 g

Protein29 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Medium Saucepan

•Pot

•Grill Pan

Instructions

Chop the onion in half lengthways through the root then peel off the skin. Place the onion halves flat on the chopping board, then slice them very, very thinly widthways into half moons. Peel and finely chop the garlic. Peel the skin from the ginger using the edge of a spoon then very finely chop.

Heat 1 tbsp of oil in a saucepan on medium-low heat. Add in the onion, garlic and ginger and gently cook for 6 mins until soft. Do not let the mixture brown off. If it’s cooking too fast, add 1 tbsp of water and turn the heat lower.

Stir the curry powder (not the garam masala) into the mixture together with 350ml (exactly!) of water. Bring the mixture to a bubble and dissolve in half the stock pot with 1/4 tsp of salt.

Add the rice, turn the heat to its lowest setting and put a lid on the pan. Leave for 10 mins on the heat, then 10 mins off the heat. Don’t peek under the lid until 20 mins are up or the rice won’t cook properly.

After that, gently rub the garam masala together with a pinch of salt and pepper into each tillapia fillet. When the rice is almost finished, heat 1 tbsp of oil in a non-stick frying pan on medium high heat.

Once the oil is nice and hot (it’ll shimmer and move around the pan more like water) gently place the fillets into the pan away from your body (to stop getting splattered). Cook the fish for 4 mins on the skin side without touching them, then gently flip them over and cook for 1 minute on the other side.

Finely chop 3 tbsp of mint and stir this through the rice,then serve the fish on top with a dollop of yoghurt and the pomegranate seeds.