Fiery Fish Masala With Tamarind Rice Recipe

About this recipe

Fiery Fish Masala with Tamarind Rice is a bold and comforting Indian lunch perfect for those craving vibrant flavors and a protein-packed meal. This dish combines fresh fish fillets marinated in turmeric, chili, and aromatic spices, cooked to perfection with a tangy tamarind sauce. Served with fluffy rice infused with the same tamarind richness, it’s an ideal choice for gym meal prep or a hearty midday meal. Easy to prepare in one pan, it offers 48 grams of protein to fuel your body and 185 grams of carbohydrates for sustained energy. The addition of curry leaves and fresh coriander brings a burst of freshness to every bite. Suitable for intermediate cooks, this recipe is ready in under an hour and is sure to impress with its depth of flavor and satisfying textures. Perfect for a comforting weekday lunch or a quick meal after a workout!

Ingredients

• 1 kg Basmati Rice
• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Tamarind Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• - Cumin Seed
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - PARACHUTE COCONUT OIL 100ML
• 50 g Pluckk Organic Curry Leaves
• 500 g Onion
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 500 g Desi Tomato (Tamatar)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry with a clean towel.
2. 2. Marinate the fish with turmeric, red chili powder, ground coriander, ground cumin, and salt for 15 minutes.
3. 3. Rinse the rice under running water and soak it for 15 minutes before cooking.
4. 4. Heat coconut oil in a pan over medium heat and fry the curry leaves until aromatic.
5. 5. Add chopped onion and sauté until translucent, followed by ginger garlic paste, and cook for 2 minutes.
6. 6. Stir in chopped tomatoes and cook until softened, forming a thick masala base.
7. 7. Carefully lay the marinated fish fillets into the pan and cook for 3 minutes on each side.
8. 8. Add tamarind paste and water to the pan, simmering gently until the fish is fully cooked and the sauce thickens.
9. 9. In a separate pot, boil the soaked rice in salted water until tender, then drain and set aside.
10. 10. Toss the cooked rice with the tamarind sauce from the fish pan, ensuring it is evenly coated.
11. 11. Garnish the dish with freshly chopped coriander leaves before serving.
12. 12. Divide into two portions and serve warm, ensuring each plate has fish and tamarind rice.