Tandoori White Fish With A Green Chili Rice Food

TANDOORI WHITE FISH WITH A GREEN CHILI RICE

Tandoori White Fish With a Green Chili Rice image

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 minutes and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

Provided by The Flying Chef

Categories Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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
1 cup jasmine rice
150 ml water
2 long green chilies, sliced thinly
1 teaspoon grated lemon rind
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

Steps:

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.

Nutrition Facts : Calories 523.7, Fat 26.7, SaturatedFat 20, Cholesterol 61.6, Sodium 109.4, Carbohydrate 50, Fiber 3.4, Sugar 4.4, Protein 23.4

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Tandoori Chicken Legs With Coconut Rice image

This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.

Provided by The Flying Chef

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 -12 chicken drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 cup tandoori paste
1/2 cup yogurt
1 3/4 cups long-grain white rice
1 1/4 cups water
400 ml coconut cream
2 tablespoons fresh coriander, chopped roughly
3 green onions, sliced thinl

Steps:

Preheat oven to 200c.
Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

Nutrition Facts : Calories 789.7, Fat 36.1, SaturatedFat 23.7, Cholesterol 122.2, Sodium 204.5, Carbohydrate 77.3, Fiber 4.1, Sugar 9.4, Protein 38.5

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