Tandoori fish with green chilli rice

Prep 0 h : 5 m
Cook 0 h : 40 m


  • 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

    160ml water

    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.