Name: Tandoori blue-eye with green chilli rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon tandoori paste; 400 millilitre can coconut milk; 4 x 200g blue-eye fillets; 2 teaspoon vegetable oil; 2 large carrots (360g), cut into matchsticks; 1 medium red onion (170g), sliced thinly; 1 cup (200g) jasmine rice; 2/3 cup (160ml) water; 2 long green chillies, sliced thinly; 1 teaspoon finely grated lime rind

Ingredients

2 tablespoon tandoori paste

400 millilitre can coconut milk

4 x 200g blue-eye fillets

2 teaspoon vegetable oil

2 large carrots (360g), cut into matchsticks

1 medium red onion (170g), sliced thinly

1 cup (200g) jasmine rice

2/3 cup (160ml) water

2 long green chillies, sliced thinly

1 teaspoon finely grated lime rind

Method

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

2.To make green chilli rice; rinse rice under cold water until water runs clear; drain. Combine rice with water, chilli, rind and remaining coconut milk in medium heavy-based saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, covered tightly, about 15 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes.

3.Heat oil in large frying pan; cook carrot and onion, stirring, about 2 minutes. Place fish mixture on top of vegetables; cook, covered, 10 minutes. Uncover; cook about 5 minutes or until fish is cooked through. Serve fish with vegetables and rice, and pappadums, if desired.

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Ingredients

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