Tangy Tamarind Fish Fry With Steamed Rice Recipe

About this recipe

Tangy Tamarind Fish Fry with Steamed Rice is a mouthwatering Indian dish that balances bold flavors with wholesome nutrition. Crispy, golden fish fillets coated in a tamarind and spice marinade pair perfectly with fragrant steamed rice, creating a comforting yet invigorating dinner experience. Each bite delivers a delightful combination of tangy, spicy, and savory notes, enhanced by the freshness of sautéed spring onions and coriander. Rich in protein and packed with energy, this meal is both satisfying and nourishing. Ideal for casual dinners or special gatherings, the dish is simple to prepare yet feels indulgent, making it a go-to favorite for seafood lovers.

Ingredients

• 1 kg Basmati Rice
• 100 g Tamarind Paste
• 250 g Tendercuts Basa Boneless Fillet F&S

Instructions

1. 1. Rinse the fish fillets thoroughly under cold water and pat them dry with a kitchen towel.
2. 2. Blend tamarind paste, turmeric powder, red chili powder, garlic cloves, and black pepper into a smooth marinade.
3. 3. Coat the fish fillets evenly with the tamarind marinade and let them rest for 15 minutes.
4. 4. Heat vegetable oil in a non-stick pan over medium heat and place the marinated fish fillets gently into the pan.
5. 5. Fry the fish for 6-8 minutes on each side until golden brown and crispy, then remove and set aside on a plate lined with paper towels.
6. 6. Wash rice thoroughly under running water and soak it for 10 minutes before cooking.
7. 7. Add water and salt to a saucepan, bring it to a boil, and stir in the soaked rice.
8. 8. Lower the heat, cover the saucepan, and cook the rice for 12-15 minutes until fluffy and tender.
9. 9. Slice spring onions thinly and sauté them briefly in toasted sesame seed oil until they soften slightly.
10. 10. Serve the crispy fish fillets alongside a bed of steamed rice, garnished with sautéed spring onions and fresh coriander leaves.