Tangy Tamarind Fish With Spiced Rice Recipe

Indian cuisine · 355 calories

Tangy Tamarind Fish with Spiced Rice recipe

About this recipe

Tangy Tamarind Fish with Spiced Rice is a delightful South Indian-inspired dish that combines zesty, tamarind-infused fish with fragrant, turmeric-tinted rice. This one-pan wonder is perfect for a quick yet satisfying lunch, offering a harmonious blend of bold spices, tender fish, and fluffy rice. Packed with 35g of protein and 645 calories per serving, it’s a nourishing option for busy professionals or gym enthusiasts seeking a flavorful meal. The cooking process is straightforward, requiring minimal cleanup while delivering maximum taste. Garnish with fresh coriander for a fragrant and vibrant finishing touch. Ideal for those craving an authentic Indian culinary experience in under an hour.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Tamarind Paste
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the fish slices thoroughly under cold water and pat them dry using a paper towel.
  2. 2. In a bowl, mix tamarind pulp, turmeric, red chili powder, salt, and 1 tsp ginger-garlic paste to form a marinade.
  3. 3. Rub the marinade evenly over the fish slices and let them rest for 15 minutes.
  4. 4. Heat 2 tbsp of vegetable oil in a large pan on medium heat and gently place the marinated fish slices in the pan.
  5. 5. Sear the fish for 3-4 minutes on each side until lightly browned, then remove from the pan and set aside.
  6. 6. In the same pan, add 1 tbsp of oil and temper mustard seeds until they start popping.
  7. 7. Add curry leaves and the remaining ginger-garlic paste, sautéing for 1 minute until aromatic.
  8. 8. Stir in coriander powder, cumin powder, and water, bringing the mixture to a simmer.
  9. 9. Return the fish to the pan, spooning the tamarind sauce over the slices. Cover and cook for 5 minutes.
  10. 10. Separately, fluff the cooked rice and mix it with a pinch of turmeric and salt for a uniform yellow hue.
  11. 11. Serve the tamarind fish over the spiced rice, garnished with fresh coriander leaves for added flavor.