Spicy Fish and Rice Stew

9:00 pm on 16 July 2005

(Serves 4)


  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 2 tsp garam masala
  • 400g can sweetcorn kernels, drained
  • 400g can chopped tomatoes
  • 2 cups chicken stock
  • juice of 3 lemons
  • ½ cup long grain rice
  • 600g white fish fillets, cut into 2cm cubes
  • ¼ cup chopped fresh coriander
  • sea salt and freshly ground back pepper


Heat a large saucepan, add the oil and onion and cook over a medium heat for 5 minutes to soften but not colour. Add the garam masala and cook for 1 minute. Add the corn, tomatoes, stock and lemon juice and simmer for 10 minutes.

Add the rice and cook for 8 minutes, then add the cubed fish and simmer for 5-7 minutes until the rice is tender. Stir in the coriander and season with salt and pepper to taste.

From Saturday Morning

Find a Recipe

or browse by title