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Ingredients
Method
- 2 MSC certified Irvin & Johnson (I&J) haddock medallions
- 500 g plain yogurt
- 100 ml cooked spinach
- 250 ml cooked basmati rice
- 15 ml cooking oil
- 10 ml grounded cumin
- 10 ml grounded coriander
- 10 ml paprika
- 5 ml garam masala
- 2 medium red chilli
- 1 medium onion
- Handful of fresh coriander
- Steam the haddock for 7-10 minutes and put aside.
- Heat the oil, sauté onion. Add cumin, grounded coriander, paprika and garam masala and stir through to combine.
- Add spinach, cooked rice, fresh chillies, then add plain yogurt.
- Stir through the steamed haddock.
- Garnish with fresh finely chopped coriander.