600 grams fish fillets
sea salt and freshly ground pepper
2 cups basmati rice
3 tablespoons vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
finely grated zest 1 lemon
3 cups chicken stock
1 teaspoon sea salt
4 tablespoons olive oil
2 tablespoons yellow mustard seeds
1 teaspoon each ground turmeric, cumin and coriander
3 stalks curry leaves
3 spring onions, finely sliced
3 tablespoons lime juice
1⁄2 cup plain yoghurt
Preheat the oven to 180 ̊C.
Place the fish on a lightly oiled baking tray, season and bake until just cooked.
Turn the oven from bake to grill.
Break the cooked fish into bite-sized pieces and place on an aluminium foil lined baking tray. Grill, turning occasionally, until golden and crisp. Cool.
Wash the rice in plenty of cold water and drain well.
Heat the oil in a large saucepan with a tight-fitting lid.
Sauté the onions, garlic and turmeric until the onions are soft. Stir in the lemon zest and rice.
Add the stock and salt and bring to the boil. Reduce the heat to very low, stir once, cover and cook for 20 minutes without removing the lid. A simmer mat is perfect for gently cooking. Turn off the heat and leave for 10 minutes without lifting the lid. Use a fork to gently fluff up the rice and tip into a large bowl to cool.
Dressing: Heat the oil and cook the mustard seeds, spices and curry leaves until the seeds begin to pop and the curry leaves are crisp.
Stir in the spring onions and lime juice and take off the heat. Cool.
To serve: Fold the fish and rice together and spoon onto a serving platter. Drizzle with yoghurt then spoon over the spice mixture. Garnish with lime wedges.