Tangy Tamarind Fish With Rice Recipe

Indian cuisine · 391 calories

Tangy Tamarind Fish with Rice recipe

About this recipe

Tangy Tamarind Fish with Rice is a delightful South Indian-inspired lunch recipe perfect for busy days. Featuring fresh fish fillets marinated in tamarind and spices, this dish is both flavorful and nutritious. The tangy sauce complements the fish beautifully, while steamed rice provides a satisfying base. With 29g of protein, it’s a great meal to keep you energized and full. The preparation is straightforward, requiring minimal effort—ideal for busy professionals. Serve it warm for a comforting meal that’s sure to impress.

Ingredients

  • 1 kg Basmati Rice
  • 100 g Tamarind Paste
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • - Coriander Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the fish fillets thoroughly under cold water and pat them dry with a paper towel.
  2. 2. Marinate the fish with turmeric powder, red chili powder, and a pinch of salt. Set aside for 10 minutes.
  3. 3. In a saucepan, rinse the rice under cold water until it runs clear, then cook with 300 ml water until tender.
  4. 4. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves for an aromatic base.
  5. 5. Finely chop onions, tomatoes, garlic, ginger, and green chilies, then sauté them in the pan until softened.
  6. 6. Mix in tamarind paste, coriander powder, and a little water to create a tangy sauce.
  7. 7. Add the marinated fish to the pan and cook for 5 minutes on each side, ensuring the fish absorbs the flavors.
  8. 8. Adjust salt according to taste and simmer the fish in the sauce for another 5 minutes.
  9. 9. Check the rice; fluff it with a fork, and let it rest for 5 minutes before serving.
  10. 10. Plate the steamed rice alongside the tangy tamarind fish and garnish with fresh coriander leaves.