Ingredients
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2 tablespoons tandoori paste
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400 ml coconut milk (divided use)
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4 white fish fillets
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1 tablespoon olive oil
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2 carrots, cut into matchsticks
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1 medium red onion, sliced thinly
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1 cup jasmine rice
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150 ml water
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2 long green chilies, sliced thinly
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1 teaspoon grated lemon rind
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3/4 cup Greek yogurt
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1/4 teaspoon cumin
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1/2 seedless cucumber, chopped finely (medium in size)
Instructions
- 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.