TANDOORI FISH WITH GREEN CHILLI RICE

SERVES 4

PREP + COOKING TIME 40 MINUTES

GREEN CHILLI RICE

• 1 cup (200 g) basmati rice

• 1∕3 cup (160ml) water

• 1 fresh long green chilli, sliced thinly

• 1 tsp finely grated lime rind

• 1 x 400 ml tin coconut milk

• salt and pepper to taste

TANDOORI FISH

• 2 tbsp tandoori paste

• 4 x 200 g firm white fish fillets

• 2 tsp vegetable oil

• 1 large carrot, cut into matchsticks

• 1 large green sweet pepper, cut into matchsticks

• 1 medium red onion, sliced thinly

• ½ cup fish stock

• 150 g sugar snap peas, trimmed and halved on the diagonal

TO SERVE

• poppadoms and lime wedges

• 1∕ cup loosely packed fresh

3 coriander leaves

1. Rinse rice under cold water until water runs clear; drain. Combine rice with water, chilli, lime rind and ²⁄³ cup of the coconut milk 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.

2. Meanwhile, combine tandoori paste, the rest of the tin of coconut milk and fish in a large bowl; stand for 5 minutes.

3. Heat oil in a large frying pan over medium-high heat; cook carrot, sweet pepper 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 the pan; cook for 5 minutes or until fish is cooked through.

4. Serve fish with vegetable mixture, rice, poppadoms and lime wedges. Top with coriander.