Coconut Fish With Pineapple Raita

• 1 pound white fish fillets boneless, skinless
• 2 tablespoons masala tikka, paste
• 2 tablespoons cilantro leaves fresh
• 1 1/4 inches fresh ginger peeled, grated
• 1 egg white
• 1 clove garlic minced
• 2 ounces green beans trimmed, finely chopped
• 1/4 cup shredded coconut
• 1 cup greek yogurt
• 1/2 cucumber deseeded, finely chopped
• 1/4 pineapple peeled, cored, finely chopped
• 1 lime juiced, plus extra wedges, to serve
• 8 fresh mint leaves torn
• vegetable oil for frying

1. In a food processor, combine fish, curry paste, cilantro, ginger, egg white and garlic. Pulse until combined. Season then transfer to a large bowl and fold in green beans. Chill until firm.
2. Line a baking tray with parchment paper. Shape heaped tablespoonfuls of mixture into fish fingers. Coat in coconut then place on prepared tray and chill for 20 mins.
3. Meanwhile, for the raita, combine all ingredients in a small bowl. Season to taste. Chill until required.
4. Heat oil in a deep frying pan over high heat. Fry fish fingers, in batches, for 1-2 mins per side, until golden brown and cooked through. Drain on paper towels. Serve with raita and lime wedges.

white fish, masala, cilantro, ginger, egg, garlic, green beans, shredded coconut, greek yogurt, cucumber, pineapple, lime, mint, vegetable oil

Taken from www.yummly.com/recipe/Coconut-Fish-with-Pineapple-Raita-1402800 (may not work)