Spiced Bengali Fish Fry With Vegetable Rice Recipe

About this recipe

Spiced Bengali Fish Fry with Vegetable Rice is a delightful Indian lunch that combines crispy, flavorful Rohu fish fillets with a fragrant rice and vegetable medley. Perfectly spiced with turmeric, red chili, and mustard oil, the fish fry captures the essence of Bengali cuisine. The vegetable rice, cooked with cumin seeds, bay leaf, and fresh coriander, complements the fish with its aromatic and hearty taste. This dish is not only satisfying but also packed with nutrients, offering 28 grams of protein per serving to fuel your day. The cooking process is straightforward, making it an excellent choice for intermediate cooks looking to enjoy a traditional yet wholesome meal. Serve it hot for a comforting lunch that’s both delicious and nourishing.

Ingredients

• 500 g Cambay Tiger Rohu Fish Without Head
• 20 g Turmeric Powder
• - Red Chilli Powder
• 200 ml Mustard Oil
• 1 kg Rice
• 500 g Spt Frozen Mixed Vegetables
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• 200 G Rock Salt Powder - Sprinkler 200 G
• 500 g Onion
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry with a clean cloth or kitchen tissue.
2. 2. Marinate the fish with turmeric powder, red chili powder, and rock salt, and let it sit for 15 minutes.
3. 3. Heat mustard oil in a pan until smoking, then fry the fish fillets on medium heat until golden brown on both sides.
4. 4. Rinse the rice under cold water until the water runs clear to remove excess starch.
5. 5. Heat 2 tablespoons of cooking oil in a large pan, add cumin seeds and bay leaf, and let them sizzle for 30 seconds.
6. 6. Add finely chopped onions, ginger paste, garlic paste, and sauté until the onions turn golden brown.
7. 7. Stir in the frozen mixed vegetables, green chilies, and salt, and cook for 5 minutes on medium heat.
8. 8. Add the rinsed rice to the pan and mix well with the vegetable mixture.
9. 9. Pour water into the pan, bring it to a boil, then reduce the heat to low and cover the pan tightly.
10. 10. Cook the rice for 15 minutes until it absorbs all the water and becomes fluffy.
11. 11. Garnish the vegetable rice with freshly chopped coriander leaves and mix gently.
12. 12. Serve the crispy fish fry alongside the fragrant vegetable rice for a complete meal.