Haddock with Tandoori Baked Rice & Cucumber Yoghurt

Ingredients

• 1 tbsp neutral oil
• 50g butter
• 1 onion, finely sliced
• 3 cloves of garlic, finely chopped
• Thumb sized piece of ginger, peeled and finely chopped
• 300g basmati rice
• 2 tbsps Dunnes Stores Tandoori Paste
• 500ml chicken stock, hot
• 4 x 175g fillets of Dunnes Stores haddock
• 100g frozen peas, defrosted
• 100g baby spinach
• Sea salt & freshly ground black pepper

For the cucumber yoghurt

• ½ cucumber, grated
• 150g Greek yoghurt
• Small handful of mint leaves, roughly chopped
• Zest of 1 lime, plus wedges to serve
• 2 tbsps pomegranate seeds

Method

1. For the cucumber yoghurt, place the grated cucumber into a sieve set over a bowl and sprinkle over ½ tsp of salt. Leave for 15 minutes the discard any liquid that has drained from the cucumber, squeezing it to remove as much moisture as possible.
2. Place the salted cucumber into a bowl with the yoghurt, chopped mint and lime zest and season with salt and pepper to taste then set aside.
3. Add the oil and butter into a casserole dish with a lid and place over a medium heat. Heat until the butter melts then add the sliced onion and gently saute for 5 - 7 minutes until the onion is soft. Add the garlic and ginger and fry for a couple more minutes, stirring so that the ginger doesn’t stick to the bottom of the pan. Add the rice and stir to coat in the aromatics then stir in the Tandoori Paste and hot chicken stock. Cook for 5 minutes then place the fish fillets on top of the rice. Cover with the lid and cook for a further 10 minutes, or until the rice is tender and the liquid has evaporated and the fish is cooked through.
4. Now, remove the fish to a plate and stir through the peas and spinach, cooking until the peas are warmed through and the spinach has wilted.
5. Sprinkle the pomegranate seeds over the cucumber yoghurt then serve alongside the fish and rice, with some extra mint leaves to garnish.