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Steamed tilapia with green chilli & coconut chutney

Steamed tilapia with green chilli & coconut chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal418
fat15g
saturates10g
carbs42g
sugars2g
fibre2g
protein32g
low insalt0.28g
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Ingredients

For the chutney

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4 out of 5.2 ratings
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