Tangy Fish Curry With Jeera Rice Recipe

Indian cuisine · 361 calories

Tangy Fish Curry with Jeera Rice recipe

About this recipe

Tangy Fish Curry with Jeera Rice is a perfect Indian lunch combination bursting with vibrant flavors and nutrients. The fish is simmered in a tangy tomato-based curry infused with aromatic spices like cumin, coriander, and turmeric. Paired with jeera rice, which is lightly flavored with cumin seeds, this dish is both comforting and energizing. It's high in protein, providing 25g per serving to fuel your day, and the rice offers sustained energy with its healthy carbohydrate content. The preparation is straightforward, making it ideal for busy professionals looking for a satisfying meal without spending hours in the kitchen. Enjoy this wholesome dish that combines the best of Indian culinary tradition with nutritional balance for a delightful lunch experience.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • - Cumin Seed
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Red Chilli Powder
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • medium Chilli Green Long
  • - Coriander Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the fish fillets thoroughly and pat them dry with a clean cloth.
  2. 2. Marinate the fish with turmeric, salt, and red chili powder and set aside for 10 minutes.
  3. 3. Finely chop the onions, tomatoes, garlic, ginger, and green chilies for the curry base.
  4. 4. Heat oil in a pan and add cumin seeds; let them sizzle for about 30 seconds.
  5. 5. Add chopped onions and sauté until golden brown, stirring occasionally.
  6. 6. Add garlic, ginger, and green chilies, cooking until fragrant and well incorporated.
  7. 7. Stir in the chopped tomatoes and cook until softened, forming a thick masala base.
  8. 8. Add turmeric powder, coriander powder, and a little water to adjust the consistency.
  9. 9. Gently place the marinated fish into the curry and let it simmer for 10 minutes.
  10. 10. Simultaneously, rinse the rice and cook it in boiling water with a pinch of salt until tender.
  11. 11. Drain the cooked rice and toss it with a teaspoon of oil and cumin seeds.
  12. 12. Garnish the curry with fresh coriander leaves before serving.
  13. 13. Serve the tangy fish curry alongside warm, aromatic jeera rice for a wholesome lunch.