Spiced pan-fried sea bass with saag aloo chickpea rice and raita Recipe

Ingredients

• 1 x 250g pouch Tilda Saag aloo rice
• 1 ½ tbsp olive oil
• 2 x seabass fillets
• ¼ ground turmeric
• ¼ tsp medium/hot chilli powder, according to preference
• ¼ cucumber, peeled if desired (for nutrition 80g)
• 100g Greek yogurt
• ¼ tsp ground cumin
• ½ green chilli, optional, deseeded and finely chopped
• 2 cloves garlic, crushed
• 25g piece root ginger, peeled and finely chopped
• 1 x 400g tin chickpeas, drained and rinsed
• 160g pack sugarsnap peas
• ½ 25g pack fresh mint, leaves picked and chopped