Country Fry with South Indian yellow rice & raita

Sea Harvest
4 servings Prep: 20 mins, Cooking: 20 mins
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Crispy fish served with an incredibly flavourful and lemony spiced yellow rice. Best served with cooling raita and crunchy poppadoms.

By Independent Contributor June 23 2023
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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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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.

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