Fragrant Fish And Coconut Rice Bowl Recipe

About this recipe

Fragrant Fish and Coconut Rice Bowl is a delightful Indian-inspired dish that combines tender fish fillets with creamy coconut rice, accented by vibrant spices like turmeric and ginger. This recipe is perfect for lunch, delivering a balanced mix of protein, carbs, and healthy fats to keep you energized. The fish is seared lightly, locking in its natural flavors, while the rice absorbs the richness of coconut milk and aromatic spices. The addition of frozen mixed vegetables provides fiber and nutrients, making it a wholesome and satisfying meal. It’s easy to prepare in just one pan, making cleanup a breeze, and the garnishing of fresh coriander adds a burst of freshness. Whether you’re meal prepping for the week or enjoying it as a hearty lunch, this dish is sure to impress with its flavors and nutritional benefits.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 500 ml Oil (For Frying)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• loose Ginger
• medium Chilli Green Long
• 250 ml Real Thai Unsweetened Coconut Milk
• - Rock Salt
• - White Pepper
• - Frozen Mixed Vegetables
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly under running water until the water runs clear, then soak it for 20 minutes.
2. 2. Heat vegetable oil in a pan over medium heat and sauté finely chopped onions until golden brown.
3. 3. Add minced garlic, grated turmeric, and ginger powder to the pan, stirring for 1-2 minutes until aromatic.
4. 4. Add diced green chilies and cook for another minute to release their flavor.
5. 5. Add the fish fillets to the pan and sear them for 2-3 minutes on each side until lightly browned.
6. 6. Remove the fish fillets from the pan and set them aside on a plate.
7. 7. Drain the soaked rice and add it to the same pan, stirring gently to coat with the oil and spices.
8. 8. Pour in coconut milk and water, season with rock salt and white pepper, and bring to a simmer.
9. 9. Reduce the heat to low, cover the pan, and cook for 10 minutes until the rice is almost tender.
10. 10. Add the frozen mixed vegetables and gently place the fish fillets back on top of the rice.
11. 11. Cover again and cook for another 10 minutes, allowing the flavors to meld and the fish to cook through.
12. 12. Remove the lid and fluff the rice gently with a fork, being careful not to break the fish.
13. 13. Garnish with freshly chopped coriander leaves and serve warm.