Spicy Fish and Rice Stew

(Serves 4)

Ingredients

• 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

Method

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.