Steamed tilapia with green chilli & coconut chutney

Try something different by making a fragrant curry from tilapia fish fillets – it’s ready in just 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 418
  • fat 15g
  • saturates 10g
  • carbs 42g
  • sugars 2g
  • fibre 2g
  • protein 32g
  • salt 0.28g


  • 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
  • ½ green chilli, deseeded
  • 25g desiccated coconut
  • 1 lemon ½ juiced, ½ cut into wedges
  • 1 tsp chopped ginger
  • ½ tsp ground cumin


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

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