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quarter vegetable oil Garam Masala onion garlic white fish vegetables herbs salt white pepper tomatoes milk
Viewed: 4 - Published at: 8 years agoIngredients
- Quarter to half cup of dried rice, cooked according to package instructions
- 1 tablespoon vegetable oil, such as olive or sunflower
- 1 teaspoon garam masala, medium or hot
- 1 small onion, or half a medium onion, finely diced
- 2 cloves of garlic, minced (or about 2 teaspoons of pre-prepared minced garlic
- 100g to 150g white fish fillet or medallions, such as cod or hake, defrosted if frozen, without bones or skin, cut into cubes or pieces
- 2 cups of chopped/sliced soft vegetables, whatever you have - try to include mushrooms and at least three green veg like brocolli, zucchini (baby marrows), asparagus, green beans, green peppers or spinach leaves - basically anything you can theoretically eat raw
- 1 teaspoon dried herbs, whatever you have (mixed herbs, oregano, basil, thyme)
- 1 teaspoon salt
- Half teaspoon of white pepper
- Half can of chopped peeled tomatoes
- 100ml milk
Method
- Clean and chop all the veg, defrost the fish if necessary and put the rice on to cook.
- In a medium pot or pan heat the oil and garam masala to medium-high and add the onion.
- Stir with a wooden spoon for about 2 minutes.
- Add in this order: garlic, fish pieces, vegetables, herbs, salt and pepper, stirring occasionally for about 15 minutes.
- Add tomatoes, stir and allow to simmer for another 5 or 10 minutes.
- Finally add the milk and adjust the heat, allowing to simmer until your casserole has the consistency you enjoy.
- Serve over cooked rice.
