Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 400, Details: You are not allowed to sign up.
Ingredients
100 g rice
2 large tilapia fillets
2 tsp butter
150 g pot yogurt fat-free
2 small naan bread
1 handful coriander roughly chopped
0.5 chilli green deseeded
25 g desiccated coconut
1 optional: lemon juiced cut into wedges
1 tsp ginger chopped
0.5 tsp ground cumin
Equipment
food processor
frying pan
Directions
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.
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.
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.
Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.
