Ingredients
2 cup (400g) long-grain white rice
1 lemon (140g), sliced thinly
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoon hot paprika
1 tablespoon plain flour
4 x 150g skinless white fish fillets
1 tablespoon olive oil
400 gram baby carrots
3/4 cup (200g) low-fat yogurt
1 tablespoon lemon juice
2 tablespoon coarsely chopped fresh coriander
Method
1. Cook rice in large saucepan of boiling water, uncovered, until tender; drain.
2. Meanwhile, heat large lightly oiled frying pan; cook lemon, uncovered, until lightly browned both sides. Remove from pan.
3. Combine spices and flour in small bowl; sprinkle over fish.
4. Heat oil in same pan; cook fish, uncovered, until browned both sides and cooked as desired.
5. Meanwhile, boil, steam or microwave carrots until just tender; drain.
6. Combine yogurt, juice and coriander in small bowl. Serve fish on rice with lemon, carrots and yogurt mixture.
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