Fabulously FAST
TANDOORI FISH WITH GREEN CHILLI RICE
SERVES 4 PREP + COOKING TIME 40 MINUTES
GREEN CHILLI RICE
• 1 cup (200 g) basmati rice
• 1/3 cup (160 ml) water
• 1 fresh long green chilli, sliced thinly
• 1 tsp finely grated lime rind
• 1 x 400 ml tin coconut milk
• salt and pepper to taste
TANDOORI FISH
• 2 tbsp tandoori paste
• 4 x 200 g firm white fish fillets
• 2 tsp vegetable oil
• 1 large carrot, cut into matchsticks
• 1 large green sweet pepper, cut into matchsticks
• 1 medium red onion, sliced thinly
• ½ cup fish stock
• 150 g sugar snap peas, trimmed and halved on the diagonal
TO SERVE
• poppadoms and lime wedges
• 1/3 cup
