Tandoori White Fish with a Green Chili Rice

Name: Tandoori White Fish with a Green Chili Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp tandoori paste; 400 ml coconut milk; 4 white fish fillets; 1 tbsp olive oil; 2 carrots; 1 medium red onion; 1 cup jasmine rice; 150 ml water; 2 long green chilies; 1 tsp grated lemon rind; 0.75 cup Greek yogurt; 0.25 tsp cumin; 0.5 seedless cucumber; 2 tbsp fresh mint; 0.5 tsp mint sauce

A South Asian dish of fish, jasmine rice and coconut milk, seasoned with cumin and simmered on the stove. Finish with fish and drizzle with yogurt sauce.

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

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
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.
20 min
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
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).
10 min
5
Yogurt Sauce. Combine all the ingredients in a bowl and mix well. To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.