Quick & Easy

Tandoori blue-eye with green chilli rice

tandoori blue-eye with green chilli rice



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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