Step 1

Combine fish and chermoula paste in a large glass or ceramic dish and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.

Step 2

Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the onion and curry leaves and cook, stirring, for 5 minutes or until onion is soft. Add rice and saffron and stir to coat. Add water and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir through pistachios. Season with salt and pepper.

Step 3

Heat the remaining oil in a frying pan over medium heat. Add fish and cook for 2 minutes each side or until just cooked.

Step 4

Spoon rice among plates. Top with fish and sprinkle with coriander to serve.