Tandoori White Fish With a Green Chili Rice

Ingredients

• 2 tablespoons tandoori paste
• 400 ml coconut milk (divided use)
• 4 white fish fillets
• 1 tablespoon olive oil
• 2 carrots, cut into matchsticks
• 1 medium red onion, sliced thinly

Green Chilli Rice

• 1 cup jasmine rice
• 150 ml water
• 2 long green chilies, sliced thinly
• 1 teaspoon grated lemon rind

Yogurt Sauce

• 3/4 cup Greek yogurt
• 1/4 teaspoon cumin
• 1/2 seedless cucumber, chopped finely (medium in size)
• 2 tablespoons fresh mint, chopped finely
• 1/2 teaspoon mint sauce

Directions

1. 1

   Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.

2. 2

   Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.

3. 3

   While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.

4. 4

   Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).

5. 5

   Yogurt Sauce.

6. 6

   Combine all the ingredients in a bowl and mix well.

7. 7

   To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.