Spicy Fish Tikka With Minted Cucumber Rice Recipe

About this recipe

Spicy Fish Tikka with Minted Cucumber Rice is a delightful North Indian-inspired dish that combines the bold flavors of spiced fish with the cooling freshness of cucumber and mint-infused rice. The fish is marinated in a blend of yogurt, aromatic spices, and lemon juice for a tangy, spicy kick, then pan-fried to golden perfection. Paired with fragrant long-grain rice tossed with grated cucumber and chopped mint, this dish offers a contrast of textures and flavors that makes it a true crowd-pleaser. It's a wholesome, satisfying meal, with 31 grams of protein to fuel your day and a moderate calorie count to keep you feeling light yet full. Whether you're looking for a quick family lunch or a dish to impress guests, this recipe is a versatile and nutritious choice. Simple to prepare in under an hour, it’s a testament to the vibrant culinary traditions of Delhi.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 Bunch Mint Leaves (Pudina)
• 250 g Cucumber
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 250 ml Keya Lemon Juice
• - Rock Salt
• 200 ml Mustard Oil
• medium Chilli Green Long
• 200 g Table Salt

Instructions

1. 1. Rinse the fish fillets and cut them into bite-sized pieces for easy cooking.
2. 2. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and rock salt to make a marinade.
3. 3. Add the fish pieces to the marinade, ensuring they are well-coated. Let them marinate for 15 minutes.
4. 4. Heat oil in a non-stick pan over medium heat and gently fry the marinated fish pieces until golden and cooked through, about 3-4 minutes per side.
5. 5. While the fish is cooking, rinse the rice thoroughly under cold water to remove excess starch.
6. 6. In a saucepan, bring 300 ml of water to a boil and add the rinsed rice with 0.5 tsp salt. Cover and simmer for 12-15 minutes or until the rice is fully cooked.
7. 7. Once the rice is cooked, fluff it with a fork and let it cool slightly to prevent clumping.
8. 8. In a large bowl, combine the cooked rice with grated cucumber, chopped mint leaves, and green chilies if desired.
9. 9. Gently toss the rice mixture to evenly distribute the cucumber and mint, ensuring a refreshing flavor.
10. 10. Arrange the cooked fish tikka on a serving platter and garnish with a few extra mint leaves for a fresh touch.
11. 11. Serve the minted cucumber rice alongside the spicy fish tikka for a complete and flavorful meal.