Turmeric Rice with Tandoori Salmon

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp ghee

1 onion, diced

1 clove of garlic, minced

1 tsp ground turmeric

1 cups basmati rice, rinsed 3 times

1 bay leaf

Coriander and mint, to garnish  

Mint chutney, to serve (optional)

Juice of 1 lime

Tandoori Salmon

4 x 150 fillets of salmon 

2 tbsp tandoori paste 

½ cup plain yoghurt, plus extra yoghurt to serve 

Method

Preheat the 180°C.

Mix the tandoori paste with yoghurt and a pinch of salt. Add the fish and coat all over. Marinade for 15 minutes while the rice is being prepared.

Heat ghee in a flame-proof baking dish and fry onion and garlic for a minute. Add the turmeric and cook for a further 30 seconds then add the rice and bay leaf. Cover with 1½ cups of water and season with a small pinch of salt. Cover with foil and bake in the oven for 10-12 minutes.

Change oven mode to the grill element.

Remove foil from the dish and arrange fish on top of the almost-cooked rice. Return to the oven and bake for 3-4 minutes until the fish is slightly charred on top and the top of the rice is crisp. 

Serve with dollops of yoghurt, mint chutney, sprigs of coriander and mint, and a squeeze of lime.