Ingredients List



  1. In a non-stick pan with a tight fitting lid, toast the curry powder over a medium heat until aromatic (about 1 minute).
  2. Stir through the rice, then pour over the stock.  Bring to the boil, cover and turn down to a low simmer.  Cook for 20 minutes or until all the water has been absorbed and the rice is cooked.
  3. Meanwhile, break up the fish into bite-size pieces.
  4. When the rice is cooked stir through the peas and the fish and warm through.  Check the seasoning adding salt/pepper if required.
  5. Serve in warmed bowls.

Optional extras:

  • Chopped fresh coriander
  • Finely sliced red chilli/spring onions
  • Plain plant-based yoghurt