Spiced Coconut Fish Pulao Recipe

About this recipe

Spiced Coconut Fish Pulao is a delightful Indian lunch option that combines the rich flavors of marinated fish with the creamy sweetness of coconut milk, all cooked together with aromatic basmati rice. This one-pot meal is not only bursting with traditional South Indian spices but also offers a wholesome balance of protein, carbs, and healthy fats, making it perfect for gym-goers or anyone looking for a satisfying midday meal. The tender fish pieces soak up the spicy masala, while the rice remains fluffy and fragrant. Easy to prepare in under an hour, this dish is ideal for batch cooking and pairs well with a simple side of salad or raita. With every spoonful, enjoy the harmony of textures and tastes that make this pulao a standout choice for comfort and nutrition.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 200 ml Mustard Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Onion-250 Gms
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Super Garam Masala
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
2. 2. Cut the fish fillets into medium-sized pieces and marinate them with turmeric, red chili powder, and salt. Set aside for 10 minutes.
3. 3. Heat oil in a large pan and add cumin seeds, letting them splutter for a few seconds.
4. 4. Add thinly sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
5. 5. Stir in the ginger-garlic paste and chopped green chilies, cooking for 2 minutes until fragrant.
6. 6. Add chopped tomatoes and cook until they soften and release their juices, forming a thick base.
7. 7. Mix in the garam masala powder and a pinch of salt to enhance the flavor of the masala.
8. 8. Gently place the marinated fish pieces into the pan and cook for 3 minutes on each side until lightly seared.
9. 9. Pour in the coconut milk and water, stirring gently to combine with the spices and fish.
10. 10. Once the liquid begins to simmer, add the soaked and drained basmati rice, spreading it evenly.
11. 11. Cover the pan with a lid, reduce the heat to low, and let the pulao cook undisturbed for 15 minutes.
12. 12. Turn off the heat and let the pulao rest for 5 minutes before fluffing it gently with a fork.
13. 13. Garnish with freshly chopped coriander leaves and serve hot for a delicious and satisfying lunch.