Steamed Tilapia With Green Chilli & Coconut Chutney
This tilapia and basmati rice dish is a flavorful and fulfilling meal that is perfect for a weeknight dinner. The combination of tender fish fillets with a zesty homemade chutney, served alongside fluffy rice, creamy yogurt, and warm naan bread, creates a delightful dining experience. Enjoy the vibrant flavors and textures in every bite of this easy-to-make and wholesome recipe.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 418 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.28 milligram of sodium
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