BLUE EYE CUTLETS IN A SPICY TOMATO SAUCE

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.