This is a really quick dinner that I whipped up this evening, your oven does most of the work for you. It uses frozen fish fillets which are cheaper than fresh ones and you use what you need which means less waste. The recipe is easily altered depending on how many people you are cooking for.
3 tsp vegetable stock powder, or 2 vegetable stock cubes
800ml boiling water
1 Tblsp olive oil
2 onions, finely chopped
1/3 cup tikka masala curry paste
1 1/3 cups basmati rice
500g frozen fish fillets, thawed and cut into 1 inch pieces
1 cup frozen mixed vegetables
Preheat oven to 190C/170C fan-forced.
Combine the stock powder and boiling water in a jug. Heat the oil in a large non-stick flameproof casserole dish over a medium heat. Add the onion and cook, stirring, for 3 to 4 minutes or until the onion has softened. At this point add the curry paste and stir it around for about 1 minute or until fragrant. Pour in the rice and stir it around to coat it in the spices then add 750ml of the stock stock mixture. Bring everything to the boil. Cover and then transfer to the preheated oven. Bake for 20 minutes.
Remove the rice from the oven. Stir in the fish pieces, mixed vegetables and remaining stock. Cover the dish and bake for a further 10 minutes or until the fish is just cooked through. Gently stir through the spinach. Cover the dish again and set aside for 3 to 5 minutes or until the spinach has wilted. Serve.