Name: Steamed tilapia with green chilli & coconut chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Indian
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

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Steamed tilapia with green chilli & coconut chutney

Steamed tilapia with green chilli & coconut chutney

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

100g basmati rice
2 large tilapia fillets
2 tsp butter
150g pot fat-free yogurt

to serve
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
1 tsp chopped ginger
½ tsp ground cumin

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Nutrition: per serving

kcal418
fat15g
saturates10g
carbs42g
sugars2g
fibre2g
protein32g
salt0.28g

low

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.

Recipe from Good Food magazine, December 2011

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A star rating of 4 out of 5.3 ratings

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