Masala Grilled Fish With Spiced Rice Recipe

Indian cuisine · 479 calories

Masala Grilled Fish with Spiced Rice recipe

About this recipe

Start your day with a delicious plate of Masala Grilled Fish with Spiced Rice, a perfect breakfast for pescatarians and fitness enthusiasts alike. This Indian-inspired dish features tender fish fillets marinated in aromatic spices, seared to perfection, and served atop a bed of fragrant rice infused with coconut milk, turmeric, and fresh tomatoes. The combination of protein-rich fish and energy-boosting rice makes it ideal for muscle recovery and sustained energy throughout the morning. Cooking this dish is an enjoyable experience, with simple steps like marinating, searing, and simmering all coming together in under 35 minutes. Serve it hot, garnished with fresh cilantro, for a hearty meal that’s both nutritious and satisfying. Whether you're meal prepping for the week or looking for a quick breakfast to fuel your day, Masala Grilled Fish with Spiced Rice fits the bill perfectly.

Ingredients

  • 20 g Turmeric Powder
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 50 g White Pepper Powder
  • 50G Suhana Meatmutton
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Coriander Powder
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 100 G Fish Curry Fry Masala

Instructions

  1. 1. Rinse the rice and soak it in water for 15 minutes while you prepare the fish.
  2. 2. Marinate the fish fillets with turmeric, ginger powder, garlic, white pepper, and Suhana Dal Makhani Spice Mix for 10 minutes.
  3. 3. Heat vegetable oil in a pan and sear the marinated fish fillets on medium heat for 3 minutes on each side until golden brown.
  4. 4. Remove the fish from the pan and set aside. In the same pan, sauté onions until translucent.
  5. 5. Add chopped tomatoes and cook until they soften and release their juices, forming a thick mixture.
  6. 6. Stir in the coconut milk, turmeric, and a pinch of salt to the tomato mixture for a creamy base.
  7. 7. Drain the soaked rice and add it to the pan along with 300 ml of water.
  8. 8. Bring the rice to a boil, then lower the heat and let it simmer covered until the rice is cooked and absorbs the liquid.
  9. 9. Place the seared fish fillets on top of the cooked rice, cover, and let it steam for 2 minutes to meld the flavors.
  10. 10. Garnish with freshly chopped cilantro before serving.