Ingredients Jump to Instructions ↓

  1. 750 g white fish fillets teaspoon ground black pepper

  2. 1 tablespoon olive oil For the rice:

  3. 4 medium onions or 600 g 1 tablespoon olive oil

  4. 3 cloves garlic, crushed

  5. 1 teaspoon ground cumin

  6. 1 teaspoon ground coriander

  7. 1 teaspoon dried lime powder

  8. 1 teaspoon ground black pepper

  9. 3 cups water or 750 ml 2 cubes MAGGI® Chicken Less Salt Bouillon

  10. 4 whole cardamom pods

  11. 2 cups basmati rice or

Instructions Jump to Ingredients ↑

  1. Preparation Season fish fillets with black pepper and olive oil. Cover and set aside. Place onions in an oven dish, bake in 200°C hot oven for 45 minutes or until onions are baked. Remove from oven and peel them then chop. Warm olive oil in large saucepan, cook garlic with stirring for 1 minute. Add onions and all the spices and stir for 2 minutes. Add water and MAGGI® Chicken Less Salt Bouillon cubes, bring to boil and simmer for 4- 5 minutes. Place the liquid in a blender, blend for 2-3 minutes until smooth. Return liquid to pot, add cardamom pods and rice. Bring to boil and cook while covered over low heat for 25 minutes or until rice is cooked. Meanwhile bake in a hot oven or grill the fish fillets until golden brown. Place the cooked rice over a large serving dish. Arrange the fish cutlets over the rice and garnish with oven toasted pine seeds and sliced fresh lemon.


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