Spiced Fish With Turmeric Rice Recipe

Indian cuisine · 193 calories

Spiced Fish with Turmeric Rice recipe

About this recipe

Spiced Fish with Turmeric Rice is a delightful Indian-inspired dinner that's perfect for family meals. Tender fish fillets are seasoned with a blend of turmeric, red chili powder, and aromatic spices, then pan-seared to perfection for a golden crust. Paired with fragrant turmeric-infused rice, this dish balances bold flavors with comforting textures. With 24g of protein per serving, it’s both nutritious and satisfying. Cooking this recipe is an enjoyable experience with simple steps that yield restaurant-quality results. Serve it for dinner to impress your loved ones with a wholesome, flavorful meal that celebrates Indian spices and home-cooked goodness.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the fish fillets under cold water and pat dry with a paper towel.
  2. 2. In a small bowl, mix turmeric, red chili powder, coriander powder, cumin powder, and 1 tsp salt.
  3. 3. Rub the spice mixture evenly onto the fish fillets, ensuring they are fully coated.
  4. 4. Heat 1 tbsp vegetable oil in a pan over medium heat and cook the fish fillets for 3-4 minutes per side until golden and cooked through.
  5. 5. Remove the fish from the pan and set aside. Keep it covered to retain warmth.
  6. 6. Rinse the rice thoroughly under running water to remove excess starch.
  7. 7. Heat the remaining 1 tbsp oil in the same pan and sauté grated ginger and minced garlic for 1 minute until fragrant.
  8. 8. Add the rinsed rice to the pan and stir for 1-2 minutes to coat with the aromatic mixture.
  9. 9. Pour in 300 ml water, add 0.5 tsp salt, and bring to a boil over high heat.
  10. 10. Reduce heat to low, cover the pan, and let the rice cook for 15 minutes until tender and water is absorbed.
  11. 11. Turn off the heat and let the rice rest for 5 minutes, covered.
  12. 12. Fluff the rice gently with a fork and transfer it to serving plates.
  13. 13. Place the cooked fish fillets on top of the turmeric rice.
  14. 14. Garnish with freshly chopped coriander leaves and serve warm.