Tandoori Fish with Chickpea and Tomato Pilaf
Avocado oil (we love Olivado)
1 bay leaf
1 garlic clove, thinly sliced
2 tsp garam masala
2 tbsp chopped coriander and/or parsley
2 large tomatoes, deseeded and roughly diced
420g can chickpeas, drained and rinsed
1 cup long grain white rice
2 cups vegetable stock
4 white fish fillets
1 tbsp tandoori paste
1/2 cup greek yoghurt
- Bring a drizzle of Olivado avocado oil to a medium heat in a heavy soup pot then add the bay leaf, garlic, garam masala, coriander and parsley. Stir for a couple of minutes, then add the tomatoes and cook for 3-5 minutes, stirring and breaking up the tomatoes. Next add the chickpeas and continue cooking until the tomato mixture cooks down, around 10 to 15 minutes.
- Add the stock to the tomatoes and chickpeas and season with salt and pepper, bring to a boil and add the rice. Cover and reduce heat, cook for about 20 minutes. Turn off heat and let rice set for undisturbed for 30 minutes.
- To make the fish, lay the fish fillets onto a baking tray. In a bowl, mix together the tandoori paste, yoghurt and seasoning. Spread over the fish fillets, and bake for 6-10 minutes at 200 degrees celsius depending on the thickness of the fillets.
- Use a fork to fluff up the pilaf, then serve alongside the fish fillets and garnish with fresh herbs if desired.