Spicy Tamarind Fish With Coconut Rice Recipe

About this recipe

Dive into the vibrant flavors of Spicy Tamarind Fish with Coconut Rice, a quick and delicious Asian-inspired lunch. The tangy, spicy fish is perfectly balanced by the creamy, fragrant coconut rice, making this meal truly irresistible. The fish, marinated in a luscious tamarind and spice blend, is pan-cooked to golden perfection, while the rice soaks up the sweetness of coconut milk for a rich texture and flavor. With 36g of protein and 610 calories, this lunch is not just tasty but also nourishing, keeping you energized through the day. Ideal for busy weekdays, it’s a quick 35-minute recipe that doesn’t compromise on taste or nutrition. Serve it warm, garnished with fresh coriander, and enjoy a wholesome meal that’s both comforting and satisfying.

Ingredients

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

Instructions

1. 1. Wash the fish fillets and pat them dry with a clean kitchen towel.
2. 2. In a bowl, mix tamarind paste, turmeric powder, red chili powder, coriander powder, and salt with a little water to form a marinade.
3. 3. Coat the fish fillets evenly with the marinade and set aside for 10 minutes.
4. 4. Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them sizzle for a few seconds.
5. 5. Add sliced onions and sauté until they turn golden brown, stirring occasionally.
6. 6. Add chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and the mixture becomes a thick paste.
7. 7. Add the marinated fish fillets to the pan, gently placing them on top of the tomato-onion mixture.
8. 8. Pour a little water around the edges of the pan to create steam and cover. Cook on medium heat for about 6-8 minutes, turning the fish halfway through.
9. 9. Meanwhile, rinse the rice thoroughly and cook it with coconut milk, water, and a pinch of salt in a separate pot.
10. 10. Once the rice is cooked, fluff it gently with a fork to release the fragrance of the coconut milk.
11. 11. Turn off the heat for the fish and garnish with chopped fresh coriander leaves.
12. 12. Plate the coconut rice and place the tamarind fish on the side for serving.
13. 13. Drizzle any leftover pan sauce over the fish and rice for added flavor.