Tandoori-style Cod

(SERVES 4)

• 450 g/1 1b cod fillet, skinned
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• 15 ml/1 tbsp lemon juice
• 5 ml/1 tsp ground coriander (cilantro)
• 5 ml/1 tsp ground cumin
• 2.5 ml/ ½ tsp chilli powder
• 2.5 ml/ ½ tsp numeric
• Salt
• 175 g/6 oz/ ¾ cup basmati rice
• 400 g/14 oz/1 large can chopped tomatoes
• 300 ml/ ½ pt/ 1 ¼ cups water
• 1 vegetable stock cube
• 15 ml/1 tbsp chopped coriander
• Lemon wedges
• Lettuce Leaves
• Cucumber slices

Cut the fish into four equal pieces, discarding any bones. Mix together thoroughly the yoghurt, lemon juice, spices and a little salt in a shallow oven proof dish, just large enough to take the fish in one layer. Add the fish and turn in the mixture to coat well. Leave to stand for 2-3 hours. Place in a preheated oven at 180degree C/350 degree F/gas mark 4 and cook for 20 minutes. Meanwhile, rinse the rice and put in a saucepan with the tomatoes, water and crumbled stock cube. Bring to the boil, stirring, cover, reduce the heat and simmer very gently for 20 minutes until the rice is cooked and has absorbed the liquid. Sprinkle with the chopped coriander and fork in. Spoon on to warmed serving plates. Top with the fish and garnish the plates with lemon wedges, lettuce leaves and cucumber slices.