Tangy Fish Masala With Turmeric Rice Recipe

Indian cuisine · 237 calories

Tangy Fish Masala with Turmeric Rice recipe

About this recipe

Tangy Fish Masala with Turmeric Rice is a vibrant and satisfying Indian dish that's perfect for dinner. Featuring marinated fish fillets cooked to perfection in a spiced masala, this recipe delivers bold flavor and a hearty dose of protein. The turmeric rice complements the tangy fish beautifully, adding color, nutrients, and a subtle earthiness to the plate. Packed with fiber from mixed vegetables and antioxidants from fresh turmeric, this dish is as nourishing as it is delicious. Ideal for gym meal prep or a comforting weekday dinner, this one-pan wonder ensures minimal clean-up and maximum enjoyment. Serve it warm, garnished with fresh coriander, for a truly wholesome experience that will leave you feeling energized and satiated.

Ingredients

  • 1 kg Basmati Rice
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • 200G Mix Lonche (200g)
  • - Ginger Powder
  • 50 g White Pepper Powder
  • 200 ml Mustard Oil
  • 500 G Preserved Dried Salted Black Beans
  • - Frozen Mixed Vegetables
  • 1 kg Beetroot
  • - Rock Salt
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the fish fillets under cold water and pat dry with a kitchen towel.
  2. 2. In a small bowl, mix Suhaana Dal Makhani Spice Mix, ginger powder, and white pepper with 2 tablespoons of water to form a paste.
  3. 3. Rub the spice paste evenly onto both sides of the fish fillets and let them marinate for 10 minutes.
  4. 4. Heat oil in a large non-stick pan over medium heat and fry fish fillets for 3-4 minutes per side until golden brown.
  5. 5. Remove the fish from the pan and set aside. In the same pan, add preserved dried salted black beans and sauté for 30 seconds.
  6. 6. Add the frozen mixed vegetables to the pan and cook for 5 minutes, stirring occasionally.
  7. 7. Meanwhile, rinse rice under running water until the water runs clear and drain excess water.
  8. 8. In a separate saucepan, bring 300 ml of water to a boil, add rice, fresh turmeric, and rock salt, then lower the heat and simmer covered for 15 minutes.
  9. 9. Once the rice is cooked, fluff it with a fork and transfer it to a serving plate.
  10. 10. Arrange the cooked fish fillets over the rice and top with the sautéed vegetables.
  11. 11. Garnish with freshly chopped coriander leaves and serve warm.