Golden Turmeric Fish With Coconut Rice Recipe

About this recipe

Golden Turmeric Fish with Coconut Rice is an enticing Indian breakfast that captures the vibrant flavors of South Indian cuisine. Tender fish fillets are seasoned with a blend of turmeric, cumin, and coriander, creating a perfectly spiced dish that pairs beautifully with fragrant coconut-infused rice. This dish is as nourishing as it is delicious, offering 32g of protein and plenty of fiber to fuel your morning. The cooking process is straightforward yet rewarding, involving the preparation of a rich spice base, lightly searing the fish, and simmering the rice until it absorbs the creamy coconut essence. Perfect for a hearty breakfast or even a brunch, this recipe is ideal for those who love bold flavors and wholesome ingredients. Whether you're serving it at a family gathering or enjoying a quiet morning meal, Golden Turmeric Fish with Coconut Rice is sure to delight your taste buds.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 kg Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Fresh Turmeric
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• - EVEREST DRY GINGER POWDER 50GM
• 25 g Whole Black Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the rice in water for 15 minutes, then drain and set aside.
2. 2. Heat 1 tablespoon of vegetable oil in a pan and sauté cumin seeds until aromatic.
3. 3. Add the chopped onion and garlic, cooking until golden and softened.
4. 4. Stir in the grated turmeric, coriander powder, ginger powder, and black pepper, cooking for 1 minute.
5. 5. Add the chopped tomatoes and cook until softened, forming a thick base.
6. 6. Place the fish fillets into the pan and coat them evenly with the spice mixture.
7. 7. Cook the fish for 3-4 minutes on each side, ensuring it's cooked through but remains tender.
8. 8. In a separate pot, bring the coconut milk and 400 ml of water to a boil.
9. 9. Add the soaked rice and a pinch of salt to the coconut milk mixture, stirring well.
10. 10. Cover and cook the rice on low heat for 12-15 minutes until fluffy and infused with coconut flavor.
11. 11. Garnish the fish and rice with fresh coriander leaves before serving.
12. 12. Plate the fish alongside the coconut rice and drizzle with any remaining pan juices for extra flavor.