Tangy Fish Tikka With Mint Rice Recipe

About this recipe

Succulent fish tikka marinated in tangy spices, paired with fragrant mint rice for a flavorful and satisfying dinner.

Ingredients

• - Light Meat Tuna Chunks In Sunflower Oil 185Gms
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• - Coriander Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 1 kg Basmati Rice
• 250g Green Chilli
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and pat dry the fish chunks, ensuring they are clean and ready for marination.
2. 2. In a bowl, mix hung curd, lemon juice, turmeric, red chili powder, cumin, coriander, and ginger-garlic paste to create the marinade.
3. 3. Coat the fish chunks evenly with the marinade and let them sit for 20 minutes.
4. 4. Rinse the basmati rice thoroughly and soak in water for 15 minutes.
5. 5. Heat 1 tablespoon of oil in a non-stick pan and grill the marinated fish chunks until golden on both sides.
6. 6. In a separate pot, heat 1 tablespoon of oil and sauté chopped mint leaves and green chilies for 1 minute.
7. 7. Add soaked rice to the pot and stir gently to mix with the mint and chilies.
8. 8. Pour water into the pot, season with salt, and bring to a boil.
9. 9. Reduce the heat, cover the pot, and let the rice cook on low flame for 10-12 minutes.
10. 10. Once the rice is cooked, fluff it gently with a fork to separate the grains.
11. 11. Serve the grilled fish tikka over the fragrant mint rice, garnished with a sprig of fresh mint.