• Fried cod with turmeric rice (One World Kitchen)Source: One World Kitchen

For lovers of the fish-and-rice combination, this flavourful yet simple version is likely to become a new staple. 






Skill level

Average: 4.3 (25 votes)

You can substitute cod for another firm, white-fleshed fish like snapper, mahi mahi, and barramundi. 


  • ¼ cup (60 ml) olive oil,
  • 4 onions, sliced thinly
  • 1 tsp cumin
  • 1 tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cup Jasmine rice, rinsed, soaked overnight in water and drained
  • 2 ¼ cups (560 ml) water
  • 2 cod fillets, skinless and boneless
  • ½ cup (75 g) flour
  • ¼ cup sliced almonds, toasted
  • Salt and pepper
  • Lemon wedges, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: overnight

  1. Heat 2 tablespoons of olive oil in a pan. Add onions and fry until softened. Add cumin, turmeric, salt and pepper.
  2. Add rice to the pot and stir to coat with oil and spices. Pour water into pan. Cover pot and simmer 30 minutes, or until rice is cooked.
  3. Meanwhile, season fish fillets with salt and pepper. Dredge fish fillets in flour.
  4. Heat a large pan with remaining olive oil. Pan fry fish, both sides, until golden brown. Remove pan from heat.
  5. Divide rice into serving plates and top with fried fish. Sprinkle toasted almonds on top.
  6. Serve with lemon wedges on the side.