Spicy Fish Tawa Fry With Steamed Rice Recipe

About this recipe

Spicy Fish Tawa Fry with Steamed Rice is a classic Indian lunch recipe that combines bold flavors with balanced nutrition. The fish fillets are marinated in a blend of turmeric, red chili powder, coriander, ginger-garlic paste, and lemon juice, creating a vibrant and flavorful crust when pan-fried. Paired with fluffy steamed rice, this meal is not only delicious but also offers 52g of high-quality protein, 180g of carbohydrates for energy, and 35g of healthy fats from mustard oil. The dish is easy to prepare, requiring only a tawa or skillet and minimal cooking time, making it perfect for gym-goers or anyone seeking a quick and nutritious lunch option. Garnished with fresh coriander, this meal is as visually appealing as it is satisfying, ideal for serving on a busy weekday or batch cooking for meal prep.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 kg Rice
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 250 ml Keya Lemon Juice
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets thoroughly under running water and pat them dry with a kitchen towel.
2. 2. In a bowl, mix turmeric powder, red chili powder, coriander powder, ginger-garlic paste, lemon juice, and salt to create a thick marinade.
3. 3. Rub the marinade generously over the fish fillets and let them rest for 15 minutes to absorb the flavors.
4. 4. Heat mustard oil in a tawa or flat skillet over medium heat until it begins to shimmer.
5. 5. Place the marinated fish fillets on the tawa and cook for 4-5 minutes on each side until golden and crispy.
6. 6. Meanwhile, rinse the rice under cold water and add it to a pot with 400 ml of water and a pinch of salt.
7. 7. Bring the rice to a boil, cover the pot, and reduce the heat to low. Cook for 12-15 minutes until the rice is soft and fluffy.
8. 8. Remove the cooked fish fillets from the tawa and transfer them to a serving plate lined with paper towels to drain any excess oil.
9. 9. Garnish the fish fillets with freshly chopped coriander leaves for added freshness.
10. 10. Serve the crispy fish fillets alongside the steamed rice for a balanced and flavorful meal.