Pan-Fried Indian Fish with Coconut Poppy Seed Rice

Steps

1. Cook rice Bring a full kettle to the boil. Add rice spices, rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies and fish Trim green beans. Pat fish dry, remove any remaining bones and cut into even-sized pieces. Season and toss with Indian spices and a drizzle of oil.
3. Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes each side, depending on thickness or until cooked through. Rest, covered. Reserve pan.
4. Cook beans Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook green beans for about 5 minutes, until tender. Add butter and garlic and cook for about 1 minute, until bright green. Season.
5. To finish Cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Set half of the rice aside (this is leftover) before folding peas through cooked rice.
6. Serve rice topped with beans, fish, a dollop of yoghurt and coriander.