Masala Fish And Turmeric Rice Bowl Recipe

Indian cuisine · 239 calories

Masala Fish and Turmeric Rice Bowl recipe

About this recipe

Masala Fish and Turmeric Rice Bowl is an aromatic Indian-inspired recipe that's perfect for a satisfying dinner. This one-pan dish features tender fish fillets seared to golden perfection, nestled over fragrant turmeric rice cooked with coconut milk and spices. The subtle heat from green chilies and the creamy texture of the rice make this meal a delightful balance of flavors and textures. With 24g of protein and a mix of healthy carbs and fats, it’s a nourishing choice for busy evenings. Ready in just 35 minutes, this dish is as quick and convenient as it is appetizing. Serve it hot, garnished with cilantro for a fresh finish, and savor the comforting warmth of Indian spices in every bite.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Coriander Powder
  • medium Chilli Green Long

Instructions

  1. 1. Wash and pat dry the fish fillets, then season with salt, turmeric powder, and red chili powder.
  2. 2. Heat oil in a deep pan and sear the fish fillets for 2-3 minutes on each side. Remove and set aside.
  3. 3. In the same pan, add cumin seeds and let them splutter, followed by finely chopped garlic and sliced onions.
  4. 4. Sauté until the onions are golden brown, then add chopped tomatoes and cook until they soften.
  5. 5. Stir in coriander powder, turmeric powder, and red chili powder, cooking for 1 minute to release the spices' aroma.
  6. 6. Add rinsed rice to the pan and sauté lightly to coat the grains with the spice mixture.
  7. 7. Pour in coconut milk, water, and a pinch of salt, stirring gently to combine.
  8. 8. Nestle the seared fish fillets on top of the rice mixture and cover with a tight-fitting lid.
  9. 9. Simmer on low heat for 15-20 minutes until the rice is tender and the fish is fully cooked.
  10. 10. Remove from heat and let rest for 5 minutes, then fluff the rice gently with a fork.
  11. 11. Garnish with freshly chopped cilantro and thinly sliced green chilies for an extra kick.
  12. 12. Serve hot, ensuring each plate gets a portion of the fish and rice for a balanced meal.