Tangy Fish Tikka With Minted Rice Recipe

About this recipe

Tangy Fish Tikka with Minted Rice is a delightful Indian-inspired snack that combines marinated fish fillets with fragrant rice infused with fresh mint. The fish tikka is seasoned with a zesty blend of yogurt, lemon juice, and traditional spices like turmeric, chili, coriander, and cumin. This dish not only boasts bold flavors but also packs a nutritional punch, providing 36g of protein for muscle recovery and 138g of slow-digesting carbs for sustained energy. Cooking is straightforward—marinate the fish, cook it to golden perfection, and pair it with the minted rice for a balanced, satisfying snack. Perfect for gym prep or a comforting evening meal, this dish is a crowd-pleaser that’s easy enough for intermediate cooks.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 Bunch Mint Leaves (Pudina)

Instructions

1. 1. Rinse the fish fillets thoroughly and pat dry with a paper towel.
2. 2. In a mixing bowl, combine yogurt, turmeric, chili powder, coriander powder, cumin powder, lemon juice, and salt to make the marinade.
3. 3. Coat the fish fillets evenly with the marinade and let them sit for 20 minutes.
4. 4. Boil the rice with water and a pinch of salt until cooked and fluffy, then drain excess water.
5. 5. Heat oil in a non-stick pan over medium heat and gently place the marinated fish fillets.
6. 6. Cook the fish for 4-5 minutes on each side until golden brown and fully cooked.
7. 7. Finely chop mint leaves and mix them into the cooked rice for a refreshing twist.
8. 8. Mince garlic and ginger, then sauté them briefly in the same pan used for the fish.
9. 9. Add the sautéed garlic and ginger to the minted rice, stirring to combine well.
10. 10. Plate the fish tikka alongside the minted rice for serving.