Tangy Tamarind Fish Fry With Coconut Rice Recipe

About this recipe

Tangy Tamarind Fish Fry with Coconut Rice is an irresistibly flavorful Indian lunch that's perfect for seafood lovers. The fish fillets are marinated in a tangy tamarind and spice blend, then shallow-fried to crispy perfection. They're served alongside fragrant coconut rice, cooked with aromatic curry leaves and mustard seeds for an authentic coastal flavor. Packed with 48g of protein, healthy fats, and energizing carbs, this dish is not only delicious but also makes a balanced gym-prep meal. With easy-to-follow cooking steps and a one-pan approach, it's ideal for batch cooking and a hassle-free lunch. Perfect for a comforting yet protein-rich midday meal!

Ingredients

• 200 ml Mustard Oil
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 100 g Catch Garlic Paste
• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Tamarind Paste
• 1 piece Coconut
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• - Cloves Lavang Powder-10 Gm
• - KATDARE BLACK PEPPER POWDER 12GM
• 250 ml Real Thai Unsweetened Coconut Milk

Instructions

1. 1. Rinse the fish fillets thoroughly and pat them dry with a kitchen towel.
2. 2. In a bowl, mix tamarind pulp, turmeric, red chili powder, coriander powder, garlic paste, and 1 teaspoon of salt to create the marinade.
3. 3. Coat the fish fillets evenly with the marinade and let them sit for 20 minutes to absorb the flavors.
4. 4. Heat oil in a shallow pan on medium heat for frying the fish.
5. 5. Dredge each marinated fish fillet in rice flour to create a light crust and place them in the hot pan.
6. 6. Fry the fish fillets for 4-5 minutes on each side until golden and crispy, then remove and set aside on paper towels to drain excess oil.
7. 7. Wash the rice thoroughly and drain the excess water before cooking.
8. 8. In a pot, heat 1 tablespoon of oil, add mustard seeds, curry leaves, and cloves, and sauté for 30 seconds until aromatic.
9. 9. Add the washed rice to the pot and stir lightly to coat the grains with the fragrant oil mixture.
10. 10. Pour in the coconut milk along with 300ml of water, add the remaining salt, and bring to a boil.
11. 11. Reduce the heat to simmer, cover the pot, and cook the rice for 12-15 minutes until fully cooked and fluffy.
12. 12. Sprinkle the rice with black pepper powder and fluff gently with a fork before serving.
13. 13. Plate the crispy fish fillets alongside a generous serving of the coconut rice.
14. 14. Garnish with fresh curry leaves for added aroma and serve warm.