Steamed tilapia with green chilli & coconut chutney

Steamed tilapia with green chilli & coconut chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Try something different by making a fragrant curry from tilapia fish fillets - it's ready in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal418
  • fat15g
  • saturates10g
  • carbs42g
  • sugars2g
  • fibre2g
  • protein32g
  • salt0.28g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g basmati rice
  • 2 large tilapia fillet
  • 2 tsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pot fat-free yogurt, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 small naan bread, to serve

For the chutney

  • handful coriander, roughly chopped
  • ½ green chilli, deseeded
  • 25g desiccated coconut
  • 1 lemon ½ juiced, ½ cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cumin

Method

  1. 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.

  2. 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.

  3. 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.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

suzymmorton's picture
3.75

Very nice but could do with a bit more flavour (even with more ginger and cumin than suggested).

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…