baked fish with biryani rice

preheat oven to 180º celsius.

lightly season 4 portions of yellowtail (about 100g each) with salt and freshly ground black pepper. mix 1 teaspoon of cape malay curry powder with 2 tablespoons of melted butter and coat the fish. set aside.

melt 2 tablespoons of butter in a saucepan over medium heat and soften 1 finely chopped onion. then stir in 2 teaspoons of cape malay curry powder, 1 teaspoon of cumin, ¼ teaspoon turmeric, 3 cardamom pods and 1 cup of basmati rice. add 2 cups of water, 1 cinnamon stick, 1 bay leaf and 1 teaspoon salt. bring to bubble, cover and reduce heat. cook for about 10 minutes or until the liquid has been absorbed.

turn the rice into a greased baking dish and bury the fish in the rice. cover with foil and bake for 15 minutes, or until the fish is just cooked and still moist and the rice fluffy and tender. check seasoning.

add 1 clove of crushed garlic and 2 tablespoons of chopped fresh mint to 1 cup of buttermilk or low-fat yoghurt. spoon over the fish and rice and serve immediately.

great with naan bread.