Golden Fish Fry With Coconut Rice Recipe

About this recipe

A flavorful and crispy fish fry paired with aromatic coconut rice, offering a perfect blend of spices and textures for a comforting dinner.

Ingredients

• 340 g Mixed Dry Fruits
• 6 pcs White Eggs
• - Vanilla Essence
• 200 g Dried Apricots
• loose Ginger
• 1 ltr Orange Juice
• 500 g Dates
• 100 g Cooking Soda
• 100 g Unsalted Butter
• 500 g Sugar
• 50 g Cloves
• - Nutmeg
• 20 g Cinnamon
• 500 g Wheat Flour / Maida
• 1 Kg Pomfret Fish
• 1 kg Rice
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Red Chilli
• 25 g Ginger Garlic Paste
• 250 ml Lemon Juice Concentrate
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 250g Green Chilli
• 100 g Salt
• 200 ml Mustard Oil

Instructions

1. 1. Clean and cut the pomfret fish into medium-sized pieces, then pat dry using a kitchen towel.
2. 2. Marinate the fish with turmeric, red chili powder, ginger-garlic paste, lemon juice, and salt. Set it aside for 15 minutes.
3. 3. Wash and soak the rice for 10 minutes, then drain and keep it ready for cooking.
4. 4. Heat oil in a pan, add mustard seeds and curry leaves, and let them splutter for a few seconds.
5. 5. Add green chilies and sauté briefly before adding the rice and coconut milk to the pan.
6. 6. Season the rice with salt, stir gently, and cook covered on low heat until the rice is fully cooked and fluffy.
7. 7. Meanwhile, heat oil in another pan and shallow fry the marinated fish pieces until golden and crispy on both sides.
8. 8. Ensure the fish is cooked through, then remove it from the pan and place it on absorbent paper to remove excess oil.
9. 9. Plate the coconut rice and arrange the fried fish on the side for a balanced and flavorful presentation.
10. 10. Garnish with fresh curry leaves and a wedge of lemon to enhance the aroma and taste before serving.