28 December 2012,22:33 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat the oven to 180°C (350°F/Gas 4). Pat the cutlets dry with paper towels.
  • Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
  • Meanwhile, heat 1 tablespoon of the oil in a saucepan over medium heat.
  • When hot, add the coriander and mustard seeds - the mustard seeds should start to pop after 30 seconds.
  • Add the sambal oelek and cook for 30 seconds, then stir in the tomatoes and garam masala.
  • Bring to the boil, then reduce the heat to low and simmer, covered, for 6-8 minutes, or until the sauce thickens.
  • Heat the remaining oil in a large non-stick frying pan over medium heat.
  • Add the cutlets and cook for 1 minute each side, or until evenly browned but not cooked through. Transfer to a 18.5 x 28 cm (7 x 11 ¼ inch) ceramic baking dish.
  • Spoon the tomato sauce over the cutlets and bake for 10 minutes, or until the fish is cooked through.
  • Meanwhile, wash the spinach and put in a saucepan with just the water clinging to the leaves.
  • Cook, covered, for 1 minute, or until wilted. Serve the fish cutlets on a bed of rice, topped with sauce, and the spinach alongside.


  • 250 grams blue eye cutlets,thick
  • 250 grams long-grain rice
  • 2 tablespoons cooking oil
  • 1 teaspoon coriander seeds, lightly crushed
  • 1 teaspoon black mustard seeds
  • 1½ tablespoons sambal oelek
  • 400 grams tin diced tomatoes
  • 1 teaspoon garam masala
  • 300 grams baby English spinach leaves

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