Tandoori Fish With Jeera Rice And Mint Chutney Recipe

Indian cuisine · 341 calories

Tandoori Fish with Jeera Rice and Mint Chutney recipe

About this recipe

Experience the vibrant flavors of India with this Tandoori Fish with Jeera Rice and Mint Chutney recipe. Perfect for a pescatarian dinner, this dish combines the smoky, spiced aroma of tandoori-marinated fish with the fragrant, cumin-infused basmati rice. The refreshing mint chutney adds a zesty touch, tying the whole meal together beautifully. Rich in protein and packed with wholesome ingredients, this meal is not only delicious but also nourishing. The preparation is straightforward, making it an ideal choice for anyone looking to create a restaurant-quality Indian dinner at home. Serve it fresh and hot, and enjoy a culinary journey that satisfies both taste buds and nutritional needs.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 400 g Curd
  • Pcs Droetker Tandoori Masala
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 250 ml Keya Lemon Juice
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • - Rock Salt

Instructions

  1. 1. Rinse the fish fillets under cold water and pat them dry with a paper towel.
  2. 2. In a bowl, mix hung curd, tandoori masala, red chili powder, turmeric, ginger-garlic paste, and lemon juice to create a marinade.
  3. 3. Coat the fish fillets evenly with the marinade, cover, and refrigerate for 20 minutes.
  4. 4. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
  5. 5. Heat 1 tbsp cooking oil in a pan and add cumin seeds and bay leaf, allowing them to sizzle for 30 seconds.
  6. 6. Add the soaked rice to the pan, pour in 300 ml water, and season with rock salt; cook until the rice is tender and fluffy.
  7. 7. Blend mint leaves, coriander leaves, green chilies, and a pinch of rock salt into a smooth chutney using a little water if needed.
  8. 8. Heat 1 tbsp cooking oil in a grill pan or skillet on medium heat.
  9. 9. Place the marinated fish fillets on the pan and cook for 4-5 minutes on each side until golden and cooked through.
  10. 10. Plate the jeera rice alongside the tandoori fish fillets and serve with the fresh mint chutney.