Tandoori White Fish With a Green Chili Rice

READY IN: 40mins




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