Tangy Tamarind Fish With Coconut Rice Recipe

About this recipe

Tangy Tamarind Fish with Coconut Rice is an Indian-inspired lunch recipe that harmoniously blends bold flavors with balanced nutrition. The fish, marinated in a tangy tamarind mixture and spices, is pan-fried to perfection, offering a deliciously crispy exterior and tender interior. Paired with creamy coconut rice infused with aromatic curry leaves and mustard seeds, this dish is both comforting and energizing. Perfect for gym-goers looking for a protein-rich meal, it delivers 48 grams of protein per serving to support muscle recovery. The preparation process is straightforward, making it ideal for batch cooking or a satisfying midday meal. With its vibrant flavors and nutritional benefits, this recipe is a delightful addition to your weekly meal plan.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 kg Basmati Rice
• 100 g Tamarind Paste
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 500 ml Oil (For Frying)
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 50 g Everest Cumin Powder
• 250 ml Real Thai Unsweetened Coconut Milk
• - Rock Salt
• - Weikfield Icing Sugar (100g)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets thoroughly and pat them dry using a clean kitchen towel.
2. 2. Prepare a marinade by mixing tamarind pulp, turmeric powder, red chili powder, garlic paste, and ginger paste.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 15 minutes.
4. 4. Heat vegetable oil in a pan and fry the marinated fish fillets on medium heat until golden and cooked through, about 6-8 minutes per side.
5. 5. Remove the fish from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
6. 6. In a separate pan, heat vegetable oil and add mustard seeds; let them splutter before adding curry leaves and cumin powder.
7. 7. Stir in the coconut milk, rock salt, and sugar, and bring the mixture to a gentle simmer.
8. 8. Rinse the rice under cold water and add it to the coconut milk mixture, along with 400 ml of water.
9. 9. Cover and cook the rice on low heat until it absorbs the liquid and becomes tender, about 15-18 minutes.
10. 10. Fluff the cooked rice with a fork and garnish with freshly chopped coriander leaves.
11. 11. Serve the tangy tamarind fish alongside the creamy coconut rice for a flavorful and balanced meal.