Oven-baked Fish Curry Pilaf
Oven-baked Fish Curry Pilaf

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, oven-baked fish curry pilaf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lightly season White Fish Fillets with Salt & Pepper, sprinkle with some Curry Powder, and set aside. Heat Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Onion and Garlic until soft. If you're looking for Oven-baked Fish Curry Pilaf recipe, look no further! We provide you only the perfect Oven-baked Fish Curry Pilaf recipe here.

Oven-baked Fish Curry Pilaf is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Oven-baked Fish Curry Pilaf is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook oven-baked fish curry pilaf using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Oven-baked Fish Curry Pilaf:
  1. Make ready 300 g White Fish Fillets
  2. Prepare Salt & Pepper
  3. Prepare Curry Powder *Today I used Asian Curry Powder
  4. Take 2 tablespoons Olive Oil *OR Oil of your choice
  5. Get 1 Onion *finely chopped
  6. Make ready 1 clove Garlic *finely chopped
  7. Get 1 small piece Ginger *finely chopped or grated
  8. Get 1 tablespoon Curry Powder
  9. Prepare 2 cups (*180ml cup) Long Grain White Rice *rinsed
  10. Make ready 500 ml Chicken Stock / Vegetable Stock
  11. Get 1/4 teaspoon Salt *OR as required
  12. Get 1/2 cup Peas *thawed

Stir in the allspice, turmeric, curry powder, salt, and black pepper. Remove from the oven, toss with a fork and serve. For brown rice, keep all the proportions the same. Heat stock, bringing to boil and then down to simmer.

Steps to make Oven-baked Fish Curry Pilaf:
  1. Preheat the oven to 200℃. Lightly season White Fish Fillets with Salt & Pepper, sprinkle with some Curry Powder, and set aside.
  2. Heat Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Onion and Garlic until soft.
  3. Add Rice and stir for 1-2 minutes or until coated with the oil and lightly toasted. Add Curry Powder and stir. Add the stock and stir, and bring to the boil. Place Fish Fillets on the rice. Cover with the lid or cover tightly with foil.
  4. Place in the oven, and cook for 15-20 minutes. You may wish to brown the top by baking without the lid for 5-10 minutes.
  5. Sprinkle thawed Peas and mix to combine.

For brown rice, keep all the proportions the same. Heat stock, bringing to boil and then down to simmer. Melt the butter in a large non stick skillet over medium heat. Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios.

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