Photographers: Ben Dearnley, Cath Muscat. Stylist: Vivien Walsh.
For something a little different on a weeknight, this tandoori fish with chilli rice comes together with ease and delivers bright, punchy flavour. For tips on how to get this meal on the table even faster, see the notes below the recipe.
Ingredients
Method
Combine paste, ⅓ cup of the coconut milk and fish in a large bowl; stand for 5 minutes.
Meanwhile, make green chilli rice: Rinse rice under cold water until water runs clear; drain. Combine rice with the water, chilli, rind and remaining 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.
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.
Serve tandoori fish with vegetable mixture and rice; top with coriander.
What fish can I use?
We used perch fillets for this tandoori recipe but you can use any firm white fish fillets you like.
Tandoori fish serving suggestion
Serve the fish and green chilli rice with yoghurt and pappadums.
Make it even quicker
The green chilli coconut rice adds zing to the side of the tandoori fish, but microwaving a large packet of pre-cooked basmati rice is fine if you’re pressed for time. If you go with this option, drizzle the remaining coconut milk over the fish before serving.
Don’t be put off by the vegetable matchsticks in this recipe if that’s too much knife work for a weeknight! They look great for serving, but they don’t have to be that thin. The vegetables are cooked for 18 minutes, so cutting them a little thicker will still work well.
