Calorie controlled cooking spray
30 g, madras
3 g, 3 pods
Brown basmati rice, dry
Vegetable stock cube(s)
1 cube(s), to make 600ml stock
Peas, fresh or frozen
150 g, frozen
400 g, skinless fillets
2 tablespoons, roughly chopped, plus extra leaves to serve
Lime Juice, Fresh
Chilli, Green or Red
1 individual, deseeded and finely sliced, to serve
1 medium, cut into wedges to serve
- Mist a medium nonstick pan with cooking spray and fry the madras curry paste for 1 minute over a medium heat until fragrant. Add the cardamom pods and rice, then stir to combine. Pour in the stock and bring to a simmer. Reduce the heat to low and cook for 15 minutes.
- Add the peas to the pan with the rice and stir to combine. Arrange the fish on top of the rice, then cover and cook for 5 minutes until the liquid is absorbed and the fish is opaque. Use a fork to gently flake the fish into the rice. Season to taste, then stir in the coriander and lime juice.
- Divide the biryani between bowls, discarding the cardamom pods, then top with the extra coriander and the chilli. Serve with the lime wedges on the side.