Tandoori fish with green chilli rice
2 tbsp tandoori paste
400ml canned coconut milk
4x200g firm white fish fillets
2 tsp vegetable oil
180g carrot, cut into matchsticks
1 large green bell pepper, cut into matchsticks
170g red onion, thinly sliced
125ml fish stock
150g sugar snap peas, trimmed, halved in the diagonal
A handful of fresh coriander
For the green chilli rice:
200g basmati rice
1 fresh long green chilli, sliced thinly
1 tsp finely grated lime rind
Combine tandoori paste, 130ml coconut milk and fish in a large bowl, stand for 5 mins.
Rinse rice under cold water until water runs clear; drain.
Combine rice with water, chilli, rind and remaining coconut milk in a saucepan; bring to the boil, stirring occasionally.
Reduce heat, simmer covered, until rice is tender.
Remove from heat, let stand covered 5 mins.
Heat oil in a large frying pan over medium high heat; cook carrot, bell pepper and onion, stirring, about 3 mins or until softened.
Add stock to pan; bring to the boil.
Place fish mixture on top; cook, covered, for 10 mins.
Uncover, add peas; cook for 5 mins or until fish is cooked.
Serve fish with veg mix, rice and coriander.