Spiced Coconut Fish Curry With Jeera Rice Recipe

Indian cuisine · 688 calories

Spiced Coconut Fish Curry with Jeera Rice recipe

About this recipe

Spiced Coconut Fish Curry with Jeera Rice is a delightful Indian dish that's ideal for a satisfying lunch. The curry features tender fish fillets simmered in a rich, creamy coconut milk base infused with bold spices like turmeric, red chili, and coriander. The jeera rice complements the curry perfectly, with its aromatic notes of cumin and fluffy texture. This nutrient-packed meal delivers 48g of protein, making it a great option for muscle recovery and sustained energy throughout the day. Easy to prepare in under an hour, this dish is perfect for gym meal prep or a comforting family lunch. Serve hot and enjoy the harmonious blend of flavors and textures!

Ingredients

  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Rock Salt
  • 500 ml Oil (For Frying)
  • 100 g Orika Big Mustard Seeds
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 500 g Desi Tomato (Tamatar)
  • - Coriander Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Cumin Seed

Instructions

  1. 1. Wash the fish fillets thoroughly and pat them dry with a kitchen towel.
  2. 2. In a bowl, mix turmeric powder, red chili powder, and rock salt; rub this spice mix over the fish fillets and let them marinate for 10 minutes.
  3. 3. Heat vegetable oil in a deep pan and add mustard seeds; let them crackle before adding cumin seeds.
  4. 4. Add finely chopped onions and sauté until golden brown, then add minced garlic and ginger and cook until fragrant.
  5. 5. Stir in chopped tomatoes and cook until they soften and form a paste-like consistency.
  6. 6. Add coriander powder, a pinch of turmeric powder, and red chili powder; mix well and cook for 1-2 minutes.
  7. 7. Pour in coconut milk and water, stirring gently to combine; bring the mixture to a gentle simmer.
  8. 8. Carefully place the marinated fish fillets into the curry; let them cook on medium heat for 10-15 minutes until tender.
  9. 9. Meanwhile, rinse the rice twice under running water and drain thoroughly.
  10. 10. In a separate pot, heat a teaspoon of oil, toast cumin seeds for 30 seconds, then add rice and 480 ml of water.
  11. 11. Season rice with a pinch of rock salt, cover, and cook on low heat for 12-15 minutes until fluffy.
  12. 12. Sprinkle freshly chopped coriander leaves over the fish curry and serve with the jeera rice.