- Step 1
Preheat grill on medium-high. Cook the rice with the turmeric in a large saucepan of salted boiling water, following packet directions, adding the peas 8 minutes into the cooking process. Drain. Return to the saucepan and cover with foil to keep warm.
- Step 2
Meanwhile, combine half the yoghurt, mint and sugar in a small bowl. Cover with plastic wrap and place in the fridge.
- Step 3
Combine tandoori paste and remaining yoghurt in a bowl. Thread fish onto skewers, coat with tandoori mixture. Cook under preheated grill, 5cm from heat source, for 2-3 minutes each side or until cooked through.
- Step 4
Spoon rice on plates, top with fish, yoghurt mixture and mint leaves.
leftovers: Use rice in menu 4's main. Use turmeric to colour sauces and dips. Use tandoori paste to marinate chicken. Use mint to make tea. wine suggestion: Try Four Sisters Sauvignon Blanc Semillion, $14.99.