Tandoori White Fish With A Green Chili Rice Recipe

Name: Tandoori White Fish With A Green Chili Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tandoori paste; 400 ml coconut milk (divided use); 4 white fish fillets; 1 tablespoon olive oil; 2 carrots, cut into matchsticks; 1 medium red onion, sliced thinly; Green Chilli Rice; 1 cup jasmine rice; 150 ml water; 2 long green chilies, sliced thinly; 1 teaspoon grated lemon rind; Yogurt Sauce; 3/4 cup Greek yogurt; 1/4 teaspoon cumin; 1/2 seedless cucumber, chopped finely (medium in size); 2 tablespoons of fresh mint, chopped finely; 1/2 teaspoon mint sauce

Servings: persons

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

1
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.
2
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.
3
While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
4
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).
5
Yogurt Sauce.
6
Combine all the ingredients in a bowl and mix well.
7
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons tandoori paste, 400 ml coconut milk (divided use), 4 white fish fillets, 1 tablespoon olive oil, and more.

Yes, Tandoori White Fish With A Green Chili Rice 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.

That's it — enjoy your meal!

Tandoori White Fish With A Green Chili Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions