Fiery Fish Masala With Jeera Rice Recipe

About this recipe

Fiery Fish Masala with Jeera Rice is a perfectly balanced Indian lunch that highlights bold flavors and comforting textures. The fish, lightly marinated and fried to golden perfection, is simmered in a rich, spicy tomato-based masala infused with aromatic spices. Paired with fluffy jeera rice, this dish brings together the subtle nuttiness of cumin with the fiery punch of the masala. With 27g of protein, it supports muscle repair and maintenance, making it a great option for busy professionals or anyone seeking a satisfying, nutritious meal. Easy to prepare using staple pantry ingredients, it’s an ideal choice for a one-pan lunch that doesn’t compromise on taste. Perfectly suited for those who love flavorful, hearty meals that fuel both the body and soul.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Tendercuts Basa Boneless Fillet F&S
• - Cumin Seed
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• - Coriander Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets and pat them dry with a kitchen towel to remove excess water.
2. 2. Marinate the fish with turmeric, red chili powder, and salt for 10 minutes to enhance the flavor.
3. 3. Heat oil in a pan and fry the marinated fish until lightly golden on both sides, then set aside.
4. 4. In the same pan, add cumin seeds and let them sizzle for a few seconds to release their aroma.
5. 5. Add finely chopped onions and sauté until golden brown, stirring frequently to prevent burning.
6. 6. Add minced garlic, ginger, and green chili, cooking until the raw aroma dissipates.
7. 7. Stir in chopped tomatoes and cook until they break down and form a thick masala base.
8. 8. Add coriander powder, garam masala, and a pinch of salt, mixing well to combine the spices.
9. 9. Pour in water and let the masala simmer for 5 minutes to develop a rich and spicy flavor.
10. 10. Gently add the fried fish to the masala and simmer for another 5 minutes to absorb the flavors.
11. 11. In a separate pot, boil rice with a pinch of salt and drain once cooked to perfection.
12. 12. Heat a small amount of oil and toast cumin seeds before mixing them into the cooked rice.
13. 13. Plate the jeera rice and top it with the fiery fish masala, garnishing with fresh coriander leaves.
14. 14. Serve hot and enjoy the bold, spicy flavors of this satisfying lunch.