Ingredients

1 white onion, finely chopped
2 tbsp olive oil
1 tbsp Breyani spice mix
500 g Fish With A Story Yellowtail, cut into 1 cm cubes
1 small tomato, grated
1 x 400 g tin lentils
200 g basmati rice
2 tsp turmeric

For the salad:
1 small tomato, thinly sliced
1 onion, grated
2 tbsp vinegar

Method

1. For the salad, mix the sliced tomato, grated onion and vinegar. Season with black pepper and set aside.
   
   
2. For the breyani, heat half the oil in a large pan on a medium heat. Add chopped onions and sauté for 4–5 minutes until soft, stirring regularly.
   
   
3. Add breyani spice and cook for another minute, stirring until fragrant.
   
   
4. Add the remaining olive oil and stir in the cubes of fish. Cook gently for a further 3–4 minutes until the fish starts to flake.
   
   
5. Stir in the lentils* and cook for 1–2 minutes to heat through.
   
   
6. Meanwhile, add the rice to a small saucepan and cover with double the volume of water. Add turmeric and bring to the boil. Cook for 7 minutes. Season with salt and pepper and set aside.
   
   
7. Mix the turmeric rice into the breyani mix and serve with salad garnish.
   
   

*TIP: If you prefer to use raw lentils, cook 150 g raw lentils covered in water for 8–10 minutes until tender. Drain and season.