Steamed tilapia with green chilli & coconut chutney

10-30 minutes 2 servings 600 kcal or less cheap eats curry everyday suppers family meals fish curry indian mains make it tonight quick sustainable fish

N/A

Source

Ingredients

100g basmati rice

2 large tilapia fillets

2 tsp butter

150g pot fat-free yogurt , to serve

2 small naan bread , to serve

handful coriander , roughly chopped

½ green chilli , deseeded

25g desiccated coconut

1 lemon ½ juiced, ½ cut into wedges

1 tsp chopped ginger

½ tsp ground cumin

Method

To make the chutney, put the coriander, chilli, coconut, lemon juice, ginger and cumin in a food processor. Add good pinches of salt and sugar, then pulse until it has a rough salsa-like consistency.

Rinse the rice and place in a deep frying pan with 225ml water. Bring to the boil, then turn down low – it will take about 8 mins to cook.

After about 3 mins, place the fish fillets on top of the rice, then dot a tsp of butter on each and spread the fresh chutney over in a thick layer. Cover with a lid and cook over a low heat for about 5 mins until the fish and rice are cooked through.

Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.