Fragrant Fish And Coconut Rice Medley Recipe

About this recipe

Fragrant Fish and Coconut Rice Medley is a mouthwatering Indian dish that combines tender fish fillets with aromatic coconut rice. Infused with spices like turmeric, cumin, and coriander, this recipe is both hearty and nourishing. The creamy coconut milk adds richness to the rice, while the fish delivers a high-protein boost, making it a fantastic choice for gym-goers or anyone looking for a balanced, flavorful meal. The cooking process is straightforward, using a single pan for ease and minimal cleanup. Serve this fragrant medley for lunch or dinner to impress your family or indulge in a satisfying, homemade treat. Its bold flavors, creamy textures, and vibrant aroma ensure that each bite is a delight.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 750 g Priya Sunflower Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 1 kg Beetroot
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 15 minutes, then drain.
2. 2. Heat oil in a large pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped onions and sauté until golden brown, about 5 minutes.
4. 4. Stir in minced garlic, ginger powder, and chopped green chilies, and cook for 1 minute.
5. 5. Add finely chopped tomatoes and fresh turmeric, cooking until softened and fragrant.
6. 6. Place fish fillets in the pan, sprinkle with coriander powder and salt, and cook for 4 minutes on each side.
7. 7. Remove the fish and set aside, then add drained rice to the pan and stir gently to coat with spices.
8. 8. Pour in coconut milk and water, bringing it to a gentle boil over medium heat.
9. 9. Reduce the heat, cover, and simmer for 15 minutes or until the rice is cooked and fluffy.
10. 10. Return the fish to the pan, placing it on top of the rice, and cover to heat through for 2 minutes.
11. 11. Garnish the dish with freshly chopped coriander leaves before serving.