Fragrant Coconut Fish Rice Recipe

About this recipe

Fragrant Coconut Fish Rice is a delightful Asian-inspired breakfast that combines tender fish fillets with the creamy richness of coconut milk and fluffy basmati rice. This dish is infused with the aromatic flavors of curry leaves, mustard seeds, and turmeric, creating a comforting and wholesome start to your day. The fish provides a generous dose of protein, while the coconut milk and rice offer a satisfying, energy-packed base. Cooking this dish is a rewarding experience as the spices release their enticing aroma, filling your kitchen with warmth. Serve it fresh and hot, garnished with coriander, for a breakfast that feels indulgent yet balanced. Perfect for mornings when you want something hearty and flavorful to fuel your day.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 piece Coconut
• 250 g Tendercuts Basa Boneless Fillet F&S

Instructions

1. 1. Rinse the basmati rice thoroughly under running water until the water runs clear, then soak it for 20 minutes.
2. 2. Heat oil in a deep pan over medium heat and add mustard seeds. Let them splutter for a few seconds.
3. 3. Add the chopped onion, garlic, green chilies, and curry leaves, and sauté until the onions turn golden brown.
4. 4. Stir in the turmeric powder and mix well to coat the onions and spices evenly.
5. 5. Add the fish fillets and cook for 2-3 minutes on each side until they are lightly browned and partially cooked.
6. 6. Pour in the coconut milk, water, and salt, then mix gently to combine the flavors.
7. 7. Drain the soaked rice and add it to the pan, stirring carefully to avoid breaking the fish fillets.
8. 8. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-18 minutes.
9. 9. Once the rice is cooked and the liquid is absorbed, turn off the heat and let it sit covered for 5 minutes.
10. 10. Fluff the rice gently with a fork, garnish with fresh coriander, and serve warm in individual bowls.