Method
- Put the curry paste and fish in a bowl and turn to coat.
- Lightly spray a large, deep-frying pan with olive oil and heat over medium-high heat. Cook the fish for 1 minute, each side, or until browned but not cooked through. Transfer to a plate and set aside.
- Add the rice to the same pan and stir to coat.
- Add the zucchini, stock and 3 cups (750ml) water. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until the rice is al dente.
- Stir through ⅓ cup (80ml) water and peas. Place the reserved fish on top of the rice and cook, covered, for a further 5–8 minutes until the fish is cooked through and the rice is tender.
- Meanwhile, to make the raita, combine the yoghurt, chopped mint and lemon juice in a bowl. Lightly season with salt and pepper.
- Scatter the fish with the remaining mint leaves. Serve with the raita and lemon wedges.
Serving tip
Serve sprinkled with toasted slivered almond and naan bread or pappadums on the side.
Variations
Use salmon or chicken tenderloins instead of white fish.
Cooking tips
Use a wide pan so you can comfortably fit all the fish fillets in there without overcrowding them.
Money-saving tips
Use frozen fish fillets instead of fresh and simply thaw before use.
Storage tip
TO REFRIGERATE: Store fish in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tip
Add a can of chickpeas and some raisins in step 4 to add protein, fibre and vitamin B.
