Tandoori Fish With Fragrant Jeera Rice Recipe

About this recipe

Tandoori Fish with Fragrant Jeera Rice is an irresistible Indian lunch bursting with bold flavors and balanced nutrition. The tender fish fillets are marinated in a yogurt-based spice mix, including turmeric, red chili powder, and garam masala, then cooked to perfection in mustard oil, enhancing the depth of flavor. The jeera rice, delicately infused with cumin seeds, cloves, and black pepper, complements the fish beautifully, creating a harmonious meal. With 34g of protein and only 580 calories, this dish is ideal for those seeking a nutritious yet satisfying lunch. Cooking this meal offers a rewarding experience, blending aromatic spices with hands-on preparation. Serve it as a wholesome midday meal or impress guests with its vibrant presentation and authentic taste.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 kg Rice
• 100g Greek Yogurt
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 250 ml Keya Lemon Juice
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Cloves Lavang Powder-10 Gm
• - KATDARE BLACK PEPPER POWDER 12GM
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets and pat them dry with a paper towel.
2. 2. Prepare the marinade by mixing yogurt, lemon juice, turmeric, red chili powder, garam masala, salt, and ginger-garlic paste in a bowl.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 20 minutes.
4. 4. Heat mustard oil in a pan or tandoor and gently cook the marinated fish fillets for 8-10 minutes on each side until golden and cooked through.
5. 5. Wash the rice under running water until the water runs clear to remove excess starch.
6. 6. In a saucepan, heat a small amount of mustard oil and sauté cumin seeds, cloves, and black pepper powder until aromatic.
7. 7. Add the washed rice to the saucepan and stir gently to coat the grains with the spices.
8. 8. Pour water into the saucepan, add a pinch of salt, and bring the mixture to a boil.
9. 9. Reduce the heat to low and cover the saucepan, allowing the rice to simmer until cooked and fluffy (about 12-15 minutes).
10. 10. Chop the coriander leaves finely and sprinkle them over the cooked rice for added freshness.
11. 11. Plate the tandoori fish alongside the fragrant jeera rice and garnish with additional coriander leaves if desired.
12. 12. Serve hot and enjoy the flavorful medley of spices and textures.