Ingrédients pour Tandoori White Fish With A Green Chili Rice
- Tandoori Paste
- 280ml Coconut Milk
- White Fish Fillets
- Olive Oil
- Carrots
- Red Onion
- Jasmine Rice
- 2 cups Water
- Green Chilies
- Lemon Rind
- Greek Yogurt
- Cumin
- Seedless Cucumber
- Of Fresh Mint
- Mint Sauce
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Comment préparer Tandoori White Fish With A Green Chili Rice
- **Marinate the Fish:** In a bowl, combine the tandoori paste (see ingredients) with 80ml of coconut milk. Add the fish fillets, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes (or longer for a more intense flavor).
- **Prepare the Rice:** Rinse 1 cup of basmati rice under cold water until the water runs clear.
- **Cook the Rice:** In a medium saucepan, combine the rinsed rice, 2 cups of water, 1-2 finely chopped green chilies (adjust to your spice preference), the zest of 1 lime, and the remaining coconut milk (approximately 200ml). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- **Sauté Vegetables:** While the rice cooks, heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped carrot. Cook, stirring occasionally, for 2-3 minutes until softened.
- **Cook the Fish:** Place the marinated fish fillets on top of the sautéed vegetables. Cook covered for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Uncover and cook for another 2 minutes to allow the fish to slightly crisp.
- **Make the Yogurt Sauce:** In a small bowl, combine 1/2 cup plain yogurt, 1 tablespoon chopped cilantro, 1/4 teaspoon garam masala, and a squeeze of lime juice. Mix well.
- **Assemble and Serve:** Spoon the vegetable and fish mixture onto a plate. Serve alongside the green chili rice. Drizzle the yogurt sauce over the fish and vegetables, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
99g
Carbs
16g