Ingredients
For the Korma sauce
- 1 Jar of Cassia at Home Korma curry sauce
- 1 bunch coriander- pick leaves and reserve stems
- Juice of ½ lemon and salt to taste
- For the Fish
- 350 gms white flesh fish skin off and de boned.
- ½ lemon juice
- Drizzle of oil
- Pinch of salt
- 200g Basmati rice
- 2 cups boiling water
- 1 cup frozen peas
- A pinch of salt
- ½ teaspoon Ground cumin
- 1 pottle plain yogurt
- Bunch of mint
- Zest of 1 lemon
- luice of 1 lemon
- salt
- Sliced almonds
- Before you start. Bring a full kettle to boil.
- Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils reduce to lowest heat to cook for 12 minutes. Turn off heat add peas, and leave to steam,still covered, for a further 5 minutes. Do not lift lid during cooking.
- For the sauce-In a sauce pan, empty the contents of 1 jar of Cassia at Home Korma curry sauce. Add water if the sauce is too thick to fix the consistency and bring to a simmer.
- Cook the fish-Pat fish dry with paper towels, remove any remaining scales or bones. Heat a frying pan and add a drizzle of oil on medium high heat. Cook fish for 1-2 minutes on each side until golden and just cooked, adding more oil if needed. Squeeze lemon juice on the cooked fish and season.
- Make the raita-Pick mint leaves and roughly chop them. In a bowl whisk the yogurt, add cumin, lemon zest, lemon juice and salt to taste. Mix.
- To serve: Toast the almonds in a dry pan until lightly brown.
- Place a piece of fish on each plate, pour a generous amount of the korma sauce. Garnish with coriander leaves and toasted almonds. Serve hot alongside bowls of pea pulao and mint raita.
We'd love to see your Cassia at Home creations! Tag us on Instagram @cassia_home or Facebook @cassiaathome.
