Steamed tilapia with green chilli & coconut chutney

Steamed tilapia with green chilli & coconut chutney

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(2 ratings)

Prep: 10 mins Cook: 10 mins


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
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  • 100g basmati rice
  • 2 large tilapia fillets
  • 2 tsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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.

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Comments, questions and tips

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22nd Nov, 2014
Very nice but could do with a bit more flavour (even with more ginger and cumin than suggested).
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