Steamed tilapia with green chilli & coconut chutney

• basmati rice↗100g g
• large tilapia fillets2
• butter↗2 tsp tsp
• pot fat‑free yogurt150g g

  to serve

• small naan bread↗2

  to serve

• corianderhandful

  roughly chopped

• ½ green chilli

  deseeded

• desiccated coconut↗25g g
• lemon↗1

  ½ juiced, ½ cut into wedges

• chopped ginger1 tsp tsp
• ground cumin↗½ tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

   Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.