Crispy Fish And Turmeric Rice Bowl Recipe

Indian cuisine · 690 calories

Crispy Fish and Turmeric Rice Bowl recipe

About this recipe

Crispy Fish and Turmeric Rice Bowl is a delightful Indian-inspired lunch that’s high in protein and perfect for gym meal prep. This dish combines the crunch of perfectly pan-seared fish fillets with the aromatic richness of turmeric-infused rice, creating a wholesome and visually appealing plate. The sautéed vegetables add a burst of color and texture, making it a balanced meal that’s both nutritious and satisfying. With 48g of protein, 185g of carbs, and 35g of healthy fats, this dish is designed to keep your energy levels high and support muscle recovery. The cooking process is straightforward and quick, making it an ideal choice for busy weekdays or fitness enthusiasts wanting to batch-cook meals. Serve up this vibrant bowl and enjoy the harmony of flavors and textures in every bite.

Ingredients

  • 1 kg Basmati Rice
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Ginger Powder
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 750 g Priya Sunflower Oil
  • 1 kg Beetroot
  • - Frozen Mixed Vegetables

Instructions

  1. 1. Rinse and pat dry the fish fillets, then season them with salt, ginger powder, and the Suhana Dal Makhani Spice Mix.
  2. 2. Heat oil in a pan over medium heat and carefully place the fish fillets. Cook for 3-4 minutes per side until crispy and golden brown.
  3. 3. Rinse the rice under running water until clear, then soak it in water for 15 minutes and drain.
  4. 4. In a separate pot, heat a tablespoon of oil and add grated fresh turmeric. Stir for 30 seconds to release its aroma.
  5. 5. Add the soaked rice to the pot and stir to coat it with turmeric oil evenly.
  6. 6. Pour 400ml of water into the pot, season with salt, and bring to a boil. Cover and simmer on low heat for 12-15 minutes until rice is fully cooked.
  7. 7. In another pan, sauté the frozen mixed vegetables in a teaspoon of oil with a pinch of salt for 3-4 minutes until tender and lightly caramelized.
  8. 8. Allow the rice to rest for 5 minutes before fluffing it with a fork to separate the grains.
  9. 9. Assemble the bowl by layering the turmeric rice, crispy fish, and sautéed vegetables in each serving dish.