Coconut Fish With Pineapple Raita Recipe

Name: Coconut Fish With Pineapple Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless white fish fillets; 2 tbsp tikka masala paste; 2 tbsp fresh cilantro leaves; 1 1/4 inches fresh ginger, peeled, grated; 1 None egg white; 1 clove garlic, minced; 2 oz green beans, trimmed, finely chopped; 1/4 cup shredded coconut; None None FOR THE PINEAPPLE RAITA; 1 cup Greek yogurt; 1/2 None cucumber, deseeded, finely chopped; 1/4 None pineapple, peeled, cored, finely chopped; 1 None lime, juiced, plus extra wedges, to serve; 8 None fresh mint leaves, torn; None None vegetable oil, for frying

Servings: persons

1 lb boneless, skinless white fish fillets
2 tbsp tikka masala paste
2 tbsp fresh cilantro leaves
1 1/4 inches fresh ginger, peeled, grated
1 None egg white
1 clove garlic, minced
2 oz green beans, trimmed, finely chopped
1/4 cup shredded coconut
None None FOR THE PINEAPPLE RAITA
1 cup Greek yogurt
1/2 None cucumber, deseeded, finely chopped
1/4 None pineapple, peeled, cored, finely chopped
1 None lime, juiced, plus extra wedges, to serve
8 None fresh mint leaves, torn
None None vegetable oil, for frying

1
In a food processor, combine fish, curry paste, cilantro, ginger, egg white and garlic. Pulse until combined. Season then transfer to a large bowl and fold in green beans. Chill until firm.
2
Line a baking tray with parchment paper. Shape heaped tablespoonfuls of mixture into fish fingers. Coat in coconut then place on prepared tray and chill for 20 mins.
3
Meanwhile, for the raita, combine all ingredients in a small bowl. Season to taste. Chill until required.
4
Heat oil in a deep frying pan over high heat. Fry fish fingers, in batches, for 1-2 mins per side, until golden brown and cooked through. Drain on paper towels. Serve with raita and lime wedges.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless, skinless white fish fillets, 2 tbsp tikka masala paste, 2 tbsp fresh cilantro leaves, 1 1/4 inches fresh ginger, peeled, grated, and more.

Yes, Coconut Fish With Pineapple Raita falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Fish With Pineapple Raita

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