- 100g basmati rice
- 2 large tilapia fillets
- 2 tsp butter
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 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp ground cumin
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.