Bonny lassi
An inspired and refreshing way to use up mango sorbet and yogurt
Steamed tilapia with green chilli & coconut chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g basmati rice
- 2 large tilapia fillets
- 2 tsp butter
- 150g pot fat-free yogurtto serve
- 2 small naan breadto serve
For the chutney
- handful corianderroughly chopped
- ½ green chillideseeded
- 25g desiccated coconut
- 1 lemon½ juiced, ½ cut into wedges
- 1 tsp chopped ginger
- ½ tsp ground cumin
Nutrition: per serving
- kcal418
- fat15g
- saturates10g
- carbs42g
- sugars2g
- fibre2g
- protein32g
- salt0.28glow
Method
step 1
To make the chutney, put the coriander, chilli, coconut, lemon juice, ginger and cumin in a food processor. Add good pinches of salt and sugar, then pulse until it has a rough salsa-like consistency.
step 2
Rinse the rice and place in a deep frying pan with 225ml water. Bring to the boil, then turn down low – it will take about 8 mins to cook.
step 3
After about 3 mins, place the fish fillets on top of the rice, then dot a tsp of butter on each and spread the fresh chutney over in a thick layer. Cover with a lid and cook over a low heat for about 5 mins until the fish and rice are cooked through.
step 4
Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.
