No fish option - white fish fillets are replaced with chicken schnitzels.
Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Sauté the aromatics
Heat a large frypan with 2 tbsp oil/butter. Slice and add onion, cook for 3-4 minutes or until softened. Crush in 1 garlic clove and add almonds, sultanas, 2 tsp cumin, 1 tsp turmeric and 2 tsp garam masala.
3. Prepare & add the vegetables
Grate zucchini and carrot, dice capsicum. Add to pan and combine well. Cover and simmer for 5 minutes.
4. Cook the fish
Grate 1 tsp lemon zest and crush 1 garlic clove. Mix with oil, salt and pepper then toss with fish fillets (see notes). Heat a frypan over medium-high heat and cook fish for 3-4 minutes on each side or until cooked through.
5. Add the rice
Add rice to pan and stir gently to combine with vegetables. Adjust seasoning with salt and pepper to taste.
6. Finish and plate
Serve rice pilaff topped with lemon, garlic fish and remaining lemon cut into wedges.
Alternatively, cut fish into 3cm pieces and add to pan with rice at step 5. Cover and allow to cook for 5 minutes or until cooked through.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Basmati rice, 1 tub (300g)
Brown onion, 1
Garlic, 2 cloves
Slivered almonds, 40g
Sultanas, 1 box (40g)
Green capsicum, 1
White fish fillets, 2 packets
From your pantry
Oil/butter for cooking, salt, pepper, ground cumin, turmeric, garam masala