Spiced Coconut Vegetable Pulao With Grilled Fish Recipe

About this recipe

A fragrant coconut milk-based vegetable pulao paired with delicately spiced grilled fish. This dish combines coastal Indian flavors with a balanced nutritional profile, perfect for a pescatarian lunch.

Ingredients

• 250 ml Coconut Milk
• 500 ml Water
• 150 Gms Cloves
• - Bay Leaf
• - Lemon Juice
• - Mustard Seeds
• 1 kg Basmati Rice
• 200 g Green Peas
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 250g Coriander
• - Red Chilli
• 20G Curry Leaves

Instructions

1. Step 1: Heat 1 tablespoon of oil in a heavy-bottomed pan. Add cumin seeds, cloves, cinnamon, and bay leaf, and sauté for 30 seconds until aromatic.
2. Step 2: Add the slit green chilies and ginger-garlic paste. Cook for 1 minute.
3. Step 3: Add the diced carrots, green beans, and green peas. Stir-fry for 2 minutes.
4. Step 4: Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the spices and vegetables.
5. Step 5: Pour in the coconut milk and water. Add turmeric powder and salt. Mix gently and bring to a boil.
6. Step 6: Cover the pan with a lid, reduce the heat to low, and let the rice cook for 15-18 minutes until fully done. Turn off the heat and allow it to rest for 5 minutes. Fluff the rice with a fork and garnish with chopped coriander leaves.
7. Step 7: Marinate the fish fillets with red chili powder, turmeric powder, lemon juice, and a pinch of salt. Let it rest for 10 minutes.
8. Step 8: Heat 1 tablespoon of oil in a non-stick pan. Add mustard seeds and curry leaves. When they splutter, place the marinated fish in the pan and grill for 3-4 minutes on each side until golden and cooked through.
9. Step 9: Serve the spiced coconut vegetable pulao with the grilled fish on the side.