Tangy Fish Tikka With Coconut Rice Recipe

About this recipe

This flavorful dish combines marinated fish tikka with creamy coconut rice, offering a perfect balance of tanginess and richness.

Ingredients

• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 200 ml Coconut Milk
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and pat dry the fish fillets, then cut them into medium-sized pieces.
2. 2. In a bowl, mix hung curd, lemon juice, turmeric, red chili powder, garam masala, and salt to create the marinade.
3. 3. Coat the fish pieces evenly with the marinade and let them rest for 20 minutes.
4. 4. Heat oil in a pan and gently fry the marinated fish pieces until golden and cooked through.
5. 5. Wash the short-grain rice thoroughly and soak it for 10 minutes.
6. 6. In a pot, heat oil and add mustard seeds; let them splutter before adding curry leaves.
7. 7. Pour in the coconut milk, water, and salt, then bring to a gentle boil.
8. 8. Drain the soaked rice and add it to the pot; stir gently to combine.
9. 9. Cover the pot and simmer on low heat until the rice absorbs the liquid and is fully cooked.
10. 10. Fluff the coconut rice with a fork and serve alongside the tangy fish tikka.
11. 11. Garnish the dish with fresh chopped coriander for an added burst of flavor.