Tangy Fish Curry With Steamed Rice Recipe

About this recipe

Tangy Fish Curry with Steamed Rice is a traditional Indian lunch dish that combines the delicate flavors of fish with the rich tanginess of a coconut-based curry and the mild aroma of perfectly steamed rice. This dish is ideal for those looking to enjoy a protein-rich meal that's bursting with authentic spices. The curry features tender fish fillets simmered in a blend of tomatoes, coconut milk, and fragrant spices like mustard seeds and fenugreek. The steamed rice complements the curry perfectly, soaking up its flavorful gravy for a wholesome and satisfying experience. Not only does this meal pack 28g of protein to support your fitness goals, but it also provides carbohydrates to fuel your energy and fiber for digestion. Whether you're cooking for yourself or someone else, this dish makes a delightful and nutritious lunch option that's sure to please. With a balanced nutritional profile and bold flavors, it's perfect for gym meal prep or a comforting midday meal.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Orika Big Mustard Seeds
• - Fenugreek Seeds-100gms
• 250 ml Real Thai Unsweetened Coconut Milk
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and pat dry the fish fillets, ensuring all excess moisture is removed.
2. 2. Marinate the fish with turmeric powder, red chili powder, and a pinch of salt for 10 minutes.
3. 3. Heat oil in a pan and add mustard seeds and fenugreek seeds; let them splutter.
4. 4. Add chopped onions, garlic, ginger, and green chili. Sauté until the onions turn golden brown.
5. 5. Stir in chopped tomatoes and cook until they form a thick, smooth paste.
6. 6. Mix coriander powder and adjust salt, cooking for 2 minutes to blend flavors.
7. 7. Add coconut milk and water, stirring well to create a flavorful curry base.
8. 8. Gently place the marinated fish into the curry and simmer for 8-10 minutes until the fish is cooked through.
9. 9. While the curry cooks, wash and boil rice with water and a pinch of salt until tender. Drain excess water.
10. 10. Garnish the curry with chopped coriander leaves for freshness.
11. 11. Serve the tangy fish curry hot with steamed rice for a balanced and satisfying meal.