TANDOORI FISH WITH GREEN CHILLI RICE

PREP + COOK TIME 40 MINUTES SERVES 4

2 tablespoons tandoori paste 400ml can coconut milk

4 x 200g firm white fish fillets

2 teaspoons vegetable oil

1 large carrot (360g), cut into matchsticks

1 large green capsicum (300g), cut into matchsticks 1 medium red onion (170g), sliced thinly

½ cup (125ml) fish stock

150g sugar snap peas, trimmed, halved on the diagonal pappadums and lime wedges, to serve

1/3 cup loosely packed fresh coriander leaves, to serve

GREEN CHILLI RICE

1 cup (200g) basmati rice

1/3 cup (160ml) water

1 fresh long green chilli, sliced thinly

1 teaspoon finely grated lime rind

1 Combine paste, ⅓ cup of the coconut milk and fish in a large bowl; stand for 5 minutes.

2 Meanwhile, make green chilli rice.

3 Heat oil in a large frying pan over medium-high heat; cook carrot, capsicum and onion, stirring, for 3 minutes or until softened. Add stock to pan; bring to the boil. Place fish mixture on top of vegetables; cook, covered, for 10 minutes. Uncover, add peas to pan; cook for 5 minutes or until fish is cooked through.

4 Serve fish with vegetable mixture, rice, pappadums and lime wedges.

Top with coriander.

GREEN CHILLI RICE

Rinse rice under cold water until water runs clear; drain. Combine rice with the water, chilli, rind and remaining coconut milk (from main recipe) in a medium heavy-based saucepan; bring to the boil, stirring occasionally. Reduce heat; simmer, covered tightly, for 15 minutes or until rice is tender.

Remove from heat; stand, covered, for 5 minutes.

Season to taste.