Name: Country Fry with South Indian yellow rice & raita
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Sea Harvest Country Fry; 1 cup double cream plain yoghurt; 1 garlic clove finely chopped; A small knob of ginger finely chopped; 1 tbsp coriander chopped; 1 tbsp mint chopped; 1/4 cucumbers deseeded and finely diced; Zest and juice of 1 lemon; 1 tbsp garam masala; sea salt and freshly ground black pepper; 1 tbsp cooking oil; 1 tbsp mustard seeds; 1 cup peanuts; 2 green chillies sliced; 20 curry leaves; 1 tsp garlic crushed; 1 tsp ginger crushed; 250 g basmati rice cooked; 1 cup canned brown lentils; 1 tsp ground turmeric; Zest and juice of 1 lemon; sea salt and freshly ground black pepper; 1 lemon quartered; poppadoms cooked according to package instructions

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Ingredients (24)

500 g

Sea Harvest Country Fry

For the raita

1 cup	double cream plain yoghurt
1	garlic clove — finely chopped
A small knob of	ginger — finely chopped
1 tbsp	coriander — chopped
1 tbsp	mint — chopped
1/4	cucumbers — deseeded and finely diced
Zest and juice of 1	lemon
1 tbsp	garam masala
	sea salt and freshly ground black pepper

For the yellow rice

1 tbsp	cooking oil
1 tbsp	mustard seeds
1 cup	peanuts
2	green chillies — sliced
20	curry leaves
1 tsp	garlic — crushed
1 tsp	ginger — crushed
250 g	basmati rice — cooked
1 cup	canned brown lentils
1 tsp	ground turmeric
Zest and juice of 1	lemon
	sea salt and freshly ground black pepper

To serve

1	lemon — quartered
	poppadoms — cooked according to package instructions

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Method:

For the fish:

Preheat the oven to 200ºC.

Lay frozen Country Fry fillets on a baking tray. Bake in the oven for 15–20 minutes until golden. Alternatively cook in an air-fryer for the recommended time.

For the raita:

Mix all the ingredients for the raita together in a small bowl and then cover and place into the fridge until needed.

For the yellow rice:

Add oil to a large frying pan over medium heat. Add the mustard seeds and peanuts and fry until the nuts are toasted. Add the sliced green chillies, curry leaves, garlic and ginger and fry for 2 minutes until fragrant. (Tip: for a kid-friendly version, omit the chillies.)

Add the rice and lentils to the pan and then sprinkle in the turmeric. Add the lemon zest and juice and mix well to combine. Stir and heat through until everything is combined.

Season and serve immediately with Country Fry, poppadoms and raita on the side. Squeeze a wedge of lemon over the dish just before eating.