Fish Tikka Rice Bowl Recipe

About this recipe

Fish Tikka Rice Bowl is a wholesome and flavorful dish that combines marinated and grilled fish tikka with aromatic spiced rice, fresh vegetables, and a tangy yogurt mint chutney. Inspired by the flavors of Indian coastal cuisine, this bowl is protein-packed, nutrient-rich, and perfect for fitness enthusiasts looking for a balanced yet delicious meal.

Ingredients

• 100 g Coriander Leaves
• 1 kg Fish Fillets
• 1 kg Basmati Rice
• 1Bunch Pudina
• medium Chilli Green Long
• 200 g Dahi
• 250 g Cucumber
• 500 g Tomato - Hybrid
• 500 g Onion
• 100 g Lemon
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Cumin Powder
• - Coriander Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 100 g Salt
• 50 g Cloves
• 20 g Cinnamon
• 100 g Tej Patta

Instructions

1. 1. In a bowl, prepare the marinade by mixing yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.
2. 2. Add the fish fillets to the marinade and coat them well. Cover and refrigerate for 15 minutes to allow the flavors to infuse.
3. 3. While the fish marinates, rinse the basmati rice under cold water until the water runs clear. Cook the rice with water, a pinch of salt, and whole spices (cloves, cinnamon stick, and bay leaf) until fluffy. Remove the spices and set the rice aside.
4. 4. Heat a grill pan or non-stick skillet with a little oil over medium heat. Cook the marinated fish for 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside.
5. 5. In a small blender, combine fresh mint leaves, cilantro, green chilies, yogurt, lemon juice, and a pinch of salt to make the mint chutney. Blend until smooth and set aside.
6. 6. Assemble the bowl by layering the cooked rice at the base. Top with grilled fish tikka, a side of fresh salad (sliced cucumbers, tomatoes, and onions), and drizzle with mint chutney. Garnish with chopped cilantro and a lemon wedge before serving.