Fragrant Fish Curry With Steamed Rice Recipe

About this recipe

Fragrant Fish Curry with Steamed Rice is a delightful Indian dinner that combines tender fish fillets with a rich, spiced coconut sauce. This dish showcases the vibrant flavors of South Indian cuisine, from the warm notes of turmeric and chili powder to the aroma of fresh curry leaves and mustard seeds. The fish is simmered gently in the curry, ensuring it absorbs the layers of flavor while remaining perfectly tender. Served alongside aromatic steamed rice, this meal is not only satisfying but also nutritionally balanced, offering 485 calories, 20g of protein, and a good mix of healthy fats and carbohydrates. The preparation is straightforward, making it an excellent choice for those looking to enjoy a wholesome, high-protein dinner without spending hours in the kitchen. Perfect for a cozy evening or a post-workout meal, this recipe is sure to become a favorite in your kitchen repertoire.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 kg Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 100 g Garlic - Single Clove
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 ml Oil (For Frying)
• - KATDARE BLACK PEPPER POWDER 12GM
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry using a paper towel.
2. 2. Rinse the rice under cold water until the water runs clear, then soak it for 15 minutes.
3. 3. Heat vegetable oil in a pan over medium heat and add mustard seeds until they start to crackle.
4. 4. Add finely chopped onion, ginger, garlic, and curry leaves, sautéing until the onion turns golden brown.
5. 5. Mix in turmeric powder, red chili powder, coriander powder, and black pepper, cooking for another minute.
6. 6. Add chopped tomatoes to the pan and cook until they soften and blend into the spices.
7. 7. Pour in the coconut milk and water, stirring well to form a smooth and aromatic curry base.
8. 8. Season with salt and bring the curry to a gentle boil, then reduce the heat to a simmer.
9. 9. Carefully place the fish fillets into the curry and cook for 8-10 minutes until they are tender and fully cooked.
10. 10. In a separate pot, cook the soaked rice in boiling water until fully cooked, then drain and keep warm.
11. 11. Garnish the curry with freshly chopped coriander leaves for a burst of flavor.
12. 12. Serve the fragrant fish curry alongside the steamed rice for a satisfying dinner.