Masaledar Fish Fry With Jeera Rice Recipe

About this recipe

Masaledar Fish Fry with Jeera Rice is a classic Indian dinner recipe that brings together crispy spiced fish fillets and fragrant cumin rice, creating a hearty and satisfying meal. The fish is marinated with a flavorful blend of turmeric, chili powder, garlic, and lemon juice, giving it a vibrant taste and golden crust when fried in mustard oil. Paired with long-grain rice cooked with cumin seeds and mixed vegetables, this meal offers a perfect balance of protein, carbs, and fiber. With just 35 minutes of cooking time, it’s an excellent choice for busy evenings or when you crave something comforting and wholesome. Garnish with fresh coriander and serve hot for a burst of flavor that feels authentically homemade.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Whole Farm Premium Cumin Seeds / Jeera Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 250 ml Keya Lemon Juice
• 100 g Catch Garlic Paste
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Frozen Mixed Vegetables
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets thoroughly under cold water and pat dry with a kitchen towel.
2. 2. In a bowl, mix turmeric, chili powder, coriander powder, lemon juice, garlic paste, and 1 tablespoon mustard oil to create a marinade.
3. 3. Rub the marinade evenly over the fish fillets and let them rest for 15 minutes to absorb flavors.
4. 4. Heat the remaining mustard oil in a non-stick pan on medium heat and fry the marinated fish fillets until golden brown on both sides, about 3-4 minutes per side.
5. 5. Remove the fried fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
6. 6. In another pan, heat 1 teaspoon mustard oil and add cumin seeds; let them splutter for 30 seconds to release their aroma.
7. 7. Add the long-grain rice to the pan and stir gently to coat it with the oil and cumin seeds.
8. 8. Pour 300 ml of water into the rice pan, add salt, and bring it to a boil over medium heat.
9. 9. Add frozen mixed vegetables to the rice, reduce the heat to low, cover the pan, and let it cook for 12-15 minutes until the rice is fluffy and the vegetables are tender.
10. 10. Fluff the rice gently with a fork and garnish with fresh coriander leaves before serving.
11. 11. Plate the cumin rice alongside the crispy fish fillets, ensuring an even distribution for both servings.