Cur­ried fish with al­mond pi­laf

Whip up these fill­ing fam­ily meals in 30 min­utes or less!

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve Time to make 30 min

di­a­betes friendly

$4.75 1 large brown onion, finely chopped 1 tea­spoon turmeric 1 cup bas­mati rice 2½ cups re­duced-salt chicken stock 600g mixed frozen veg­eta­bles

(peas, beans and broc­coli) 4 x Birds Eye SteamFresh

Thai Co­conut Curry Fish Fil­lets ¼ cup sliv­ered al­monds, toasted ½ cup co­rian­der leaves,

plus ex­tra, to gar­nish 1 Heat 1 ta­ble­spoon olive oil in a large, deep non-stick saucepan over medium heat. Sauté onion for 4–5 min­utes, or un­til soft. Add turmeric; stir for 1 minute, then stir in rice. Add stock and frozen veg­eta­bles; bring to the boil. Re­duce heat to low, cover pan and sim­mer for 10 min­utes, or un­til rice has ab­sorbed nearly all liq­uid. Switch off heat, cover pan and leave to rest for 10 min­utes. 2 Mean­while, mi­crowave fish fil­lets ac­cord­ing to packet in­struc­tions. Fluff rice with a fork, then stir in al­monds and co­rian­der to make pi­laf. 3 Gar­nish fish with co­rian­der leaves and serve with pi­laf. ++ turmeri­co­nion ++ re­duced-chick­en­salt­fil­lets

chick­en­chillipow­der+ stock ++ mixed­tastyfroze­ncheese veg ++ sliv­ered­mixedal­monds­greens

Cur­ried fish with al­mond pi­laf

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