Step 1

Combine curry paste and 1 tablespoon oil in a bowl. Add fish. Turn to coat.

Step 2

Heat remaining oil in a large, deep frying pan over medium-high heat. Add fish. Cook for 1 minute each side or until browned. Transfer to a large plate.

Step 3

Add garlic and rice to pan. Stir to coat. Add simmer soup powder and 3 cups water. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until rice is almost tender.

Step 4

Stir in 1/3 cup water, spinach and peas. Top rice with fish. Cook, covered, for a further 5 minutes or until fish is cooked through and rice is tender.

Step 5

Meanwhile, finely chop half the mint. Combine chopped mint, lemon juice and yoghurt in a small serving bowl. Season with salt and pepper.

Step 6

Sprinkle fish with almonds and remaining mint leaves. Serve with yoghurt mixture and lemon wedges.