Bengali Fish And Rice Breakfast Hash Recipe

Indian cuisine · 481 calories

Bengali Fish and Rice Breakfast Hash recipe

About this recipe

Wake up to the delicious flavors of Bengali Fish and Rice Breakfast Hash, a hearty meal that combines fluffy long-grain rice, tender rohu fish, and vibrant spices to create a breakfast worth savoring. This dish brings together the essence of West Bengal’s cuisine with its rich, aromatic spices and locally loved ingredients. Perfectly balanced with protein, carbs, and fiber, this breakfast hash is both nutritious and satisfying. Cooking it is a delightful experience, as the ingredients meld into a symphony of flavors and textures. Serve it fresh and warm for a comforting meal that energizes your morning, whether you're preparing for a busy workday or a weekend workout session. Packed with 34g of protein and 875 calories, it’s the ideal choice for maintaining your health and enjoying every bite.

Ingredients

  • 500 g Cambay Tiger Rohu Fish Without Head
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 500 g Spt Frozen Mixed Vegetables
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • 500 g Onion
  • 20 g Turmeric Powder
  • 25G Kp Mut Suk Mas
  • 200Ml Rani Apple Drink (200ml)
  • - Coriander Powder
  • 100 g Lemon
  • 180 g Vinegar
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Rinse the rice thoroughly and soak it in water for 15 minutes before cooking.
  2. 2. In a pot, boil the rice with a pinch of salt until fluffy, then drain and set aside.
  3. 3. Marinate the fish fillets with turmeric, vinegar, and a pinch of salt for 10 minutes.
  4. 4. Heat oil in a skillet and pan-fry the marinated fish until golden; remove and set aside.
  5. 5. In the same skillet, sauté finely chopped onion and garlic until fragrant.
  6. 6. Add the frozen mixed vegetables to the skillet and stir-fry until cooked through.
  7. 7. Stir in Buknu spice blend and dark soy sauce, mixing well to coat the vegetables.
  8. 8. Add the cooked rice to the skillet, mixing thoroughly with the vegetables and spices.
  9. 9. Flake the cooked fish into bite-sized pieces and gently fold into the rice mixture.
  10. 10. Adjust seasoning with salt and a squeeze of fresh lemon juice to brighten flavors.
  11. 11. Garnish with freshly chopped coriander and serve hot.