This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

                                                                                                                                                                       Ingredients

2 Tablespoons Tandoori paste
400ml 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
150ml Water
2 Long green chillies, sliced thinly
1 Teaspoon grated lemon rind

Yogurt Sauce

3/4 Cup Greek style yogurt
1/4 Teaspoon Cumin
1/2 Medium Cumber, chopped finely
2 Tablespoons fresh mint, chopped finely
1/2 Teaspoon mint sauce

Method

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, chilli, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 Min’s 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 Min’s uncover and cook a couple Min’s more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets.)

Yogurt Sauce

1. 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.

All photos taken by me unless otherwise stated.