Coconut Fish Pulao With Spiced Vegetables Recipe

Indian cuisine · 330 calories

Coconut Fish Pulao with Spiced Vegetables recipe

About this recipe

Coconut Fish Pulao is a perfect breakfast option for those seeking a balanced and flavorful start to their day. This South Indian-inspired dish combines tender fish fillets with fragrant basmati rice, cooked in creamy coconut milk and aromatic spices. Mixed vegetables like carrots, beans, and peas add vibrant color and essential nutrients, making this meal both delicious and nutritious. The dish is easy to prepare, with a cooking time of just 40 minutes, making it ideal for busy mornings. The protein-packed fish supports muscle health, while the coconut milk provides healthy fats for sustained energy. Serve this comforting pulao garnished with fresh coriander leaves for a delightful breakfast experience that is sure to energize your day.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 200G Mix Lonche (200g)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
  2. 2. Cut fish fillets into bite-sized pieces and marinate with a pinch of salt, turmeric, and ginger paste for 10 minutes.
  3. 3. Heat vegetable oil in a large pan, add cumin seeds, and let them sizzle for 30 seconds.
  4. 4. Add garlic paste, green chilies, and fresh turmeric, sautéing until fragrant and lightly golden.
  5. 5. Stir in the mixed vegetables and Suhana Dal Makhani Spice Mix, cooking for 3-4 minutes.
  6. 6. Add the soaked rice to the pan and gently stir to coat the grains with the spices.
  7. 7. Pour in coconut milk and water, adjusting salt as needed, and bring the mixture to a boil.
  8. 8. Lower the heat to simmer, cover, and cook for 10 minutes until the rice starts to absorb the liquid.
  9. 9. Gently place the fish pieces on top of the rice, cover again, and cook for another 10 minutes.
  10. 10. Turn off the heat and let the pulao rest for 5 minutes before fluffing with a fork.
  11. 11. Garnish with fresh coriander leaves and serve warm.