As outlined back in January when Marg cooked Korma, the plan was for the Hector to be relieved of kitchen duties once per month. As if I cooked seven days a week. Today was #3, #2 was Kofta, but not anything resembling Curry. Fish Tikka and Spicy Rice, a recipe which which Marg found online.
The point of this day is for me to sit down and eat, no planning, no involvement, as Marg does otherwise, seven days a week. Marg even had to go shopping to find the key ingredients. The full recipe remains unknown, some ingredients were not Hector’s – go-to. I have never cooked Caramelised Red Onions, I could do without them, same for Chickpeas and Mint. With Peas, these formed the Interesting Vegetables in what would become the Spicy Rice.
The Fish Tikka puzzled, no red? With zero involvement I do not know if Marg missed out the Tikka Spice, or if the Garam Masala used in both Dishes sufficed. In the end, two impressive pieces of Cod were smothered in the Yoghurt – Garam Masala marinade.
With the Fish baked in the oven and the pre-cooked Rice added to the Vegetables on the gas hob, simples.
Oh, there was a Raita too, Mint added to Greek Yoghurt.
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Fish Tikka & Spicy Rice
Marg announced that the Raita was meant to be poured over the Fish. Other than squeezing the Lemon, no way was I adding something cold to hot Fish. I used the tasty Raita as a complement as and when.
Seasoning is all, my only criticism on this otherwise successful creation. For the n’th time I write that Fish should be powerful, and well Seasoned, else its natural Flavour does not emerge. We still have a load of whole Tilapia in the freezer.
The Spicy Rice was different in appearance from that which has appeared in these pages in Hector’s cooking, the recipe here. A change, maybe I’ll have Marg show me how to do the Caramelised Onions. Is Tarka Daal calling?
The Flavours from the Rice made up for the less than potent Fish. A welcome change, a light dinner, refreshing Flavours, without the Raita it wouldn’t have worked.