Steamed Tilapia with Green Chilli and Coconut Chutney

4.00 (3)
⏱ 20 mins 🍽 Serves 2 🌶 indian ✅ Easy 🏷 Main course

Prepare a quick and aromatic Indian main course featuring tilapia fillets. The fish is steamed atop basmati rice with a vibrant homemade chutney made from coconut, green chilli, and coriander. This simple dinner is served with cooling yogurt, warm naan bread, and lemon wedges, creating a complete meal in only 20 minutes.

Steamed Tilapia with Green Chilli and Coconut Chutney

Ingredients

  • 100g basmati rice
  • 2 large tilapia fillets
  • 2 tsp butter
  • 150g pot fat-free yogurt to serve
  • 2 small naan bread to serve
  • handful coriander roughly chopped
  • 1/2 green chilli deseeded
  • 25g desiccated coconut
  • 1 lemon 1/2 juiced, 1/2 cut into wedges
  • 1 tsp chopped ginger
  • 1/2 tsp ground cumin

Method

  1. Combine the coriander, chilli, desiccated coconut, lemon juice, ginger and cumin in a food processor. Season with generous pinches of salt and sugar, then pulse the mixture until it achieves a coarse, salsa-like texture.
  2. Wash the basmati rice and transfer it to a deep frying pan with 225ml water. Bring the water to a boil, then reduce the heat to low and cook for approximately 8 mins.
  3. Once the rice has cooked for about 3 mins, lay the tilapia fillets over it. Place 1 tsp of butter on each fillet and cover them with a thick coating of the prepared chutney. Put a lid on the pan and continue cooking over a low heat for around 5 mins until both the fish and rice are fully cooked.
  4. Dish up the steamed fish and rice alongside the yogurt, warmed naan breads and the lemon wedges.

Nutrition (per serving)

Calories418 kcal
Fat15 g
Saturates10 g
Carbs42 g
Sugars2 g
Fibre2 g
Protein32 g
Sodium112 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisineindian