Tandoori White Fish With A Green Chili Rice - cooking recipe

Ingredients

2 tablespoons tandoori paste
400 ml coconut milk (divided use)
4 white fish fillets
1 tablespoon olive oil
2 carrots, cut into matchsticks
1 medium red onion, sliced thinly
Green Chilli Rice
1 cup jasmine rice
150 ml water
2 long green chilies, sliced thinly
1 teaspoon grated lemon rind
Yogurt Sauce
3/4 cup Greek yogurt
1/4 teaspoon cumin
1/2 seedless cucumber, chopped finely (medium in size)
2 tablespoons of fresh mint, chopped finely
1/2 teaspoon mint sauce

Preparation

Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
Yogurt Sauce.
Combine all the ingredients in a bowl and mix well.
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.