Tangy Tamarind Fish With Masala Rice Recipe

About this recipe

Tangy Tamarind Fish with Masala Rice is an irresistible Indian lunch dish that combines the bold flavors of tamarind-marinated fish with the warmth of spiced rice. The fish is lightly fried to lock in its flavors, then gently simmered in a tangy tamarind base. Paired with a fragrant masala rice infused with cumin, coriander, and tomatoes, this dish is bursting with aroma and zest. Perfect for a satisfying midday meal, it offers a balanced mix of protein, carbs, and healthy fats. The preparation is straightforward, using one pan to minimize cleanup while delivering maximum flavor. Serve it hot and garnish with fresh coriander and green chilies for a touch of freshness and heat. This dish is a must-try for lovers of Indian cuisine and hearty, flavorful lunches.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 kg Fish Fillets
• 100 g Tamarind
• 100 G Fish Curry Fry Masala
• 1 kg Basmati Rice
• 250 g Mutton
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. Rinse the fish fillets and pat them dry with kitchen paper towels.
2. 2. Marinate the fish with tamarind pulp, turmeric powder, red chili powder, and a pinch of salt. Let it rest for 15 minutes.
3. 3. Wash the rice thoroughly and soak it in water for 20 minutes.
4. 4. Heat mustard oil in a pan until it starts to smoke, then reduce the heat and fry the marinated fish lightly on both sides. Set aside.
5. 5. In the same pan, add cumin seeds and allow them to splutter for a few seconds.
6. 6. Add finely chopped onions and sauté until they turn golden brown.
7. 7. Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
8. 8. Add chopped tomatoes, coriander powder, and a pinch of salt, cooking until the tomatoes soften and release oil.
9. 9. Pour in the soaked rice (drained) and stir gently to coat the grains with the masala mixture.
10. 10. Add water and adjust salt to taste. Bring it to a boil, then reduce the heat to low, cover, and let it cook for 15 minutes.
11. 11. While the rice is cooking, return the fried fish to the pan and gently simmer it in the residual tamarind marinade for 5 minutes.
12. 12. Once the rice is done, fluff it with a fork and garnish with chopped coriander and sliced green chilies.
13. 13. Serve the tangy tamarind fish atop the fragrant masala rice for a wholesome meal.