Tangy Tamarind Grilled Fish With Coconut Rice Recipe

About this recipe

A deliciously tangy and mildly spiced tamarind-marinated grilled fish paired with fragrant coconut rice. Perfect for busy evenings, this meal is both satisfying and quick to prepare.

Ingredients

• 80 g Soya Chunks
• - Krunchillo Crispy Okra Chatpata Masala 50g
• - Fresh Tofu
• - MASOOR DAL
• NaN Kodo Millet
• 10 pcs Prawns
• - Chicken Breakfast Sausages
• 100 g Tamarind
• 100 g Quinoa
• - Frozen Mixed Vegetables
• 1 Kg R.C. Fish
• 250 g Mutton
• 500 g Moong Dal
• 250 g Spinach
• 180 g Button Mushroom
• - Chicken Breast
• - Tata Sampann 100% Pure Premium Cashews Whole Premium Quality Kaju Rich In Protein, Magnesium, And Phosphorus
• 500 g Sabudana / Sago
• 1 l Homogenised Toned Milk
• 100 Ml Govind Ghee
• 500 g Sugar
• 100 g Raisins
• Loose Cardamom
• 500 ml Water

Instructions

1. 1. Rinse the fish fillets and pat them dry with a clean kitchen towel.
2. 2. In a small bowl, mix tamarind pulp, turmeric powder, red chili powder, coriander powder, garlic paste, and salt to form a marinade.
3. 3. Coat the fish fillets evenly with the prepared marinade and let them rest for 10 minutes.
4. 4. While the fish marinates, rinse the rice thoroughly and set it aside to drain.
5. 5. Heat 1 tablespoon of oil in a deep pan and add mustard seeds. Let them crackle.
6. 6. Add curry leaves and sliced green chilies to the pan, sautéing for a minute until aromatic.
7. 7. Add the rinsed rice to the pan and stir it gently to coat with the spices.
8. 8. Pour in the coconut milk and water, stir, and bring it to a boil. Reduce the heat to low, cover, and cook for 15 minutes.
9. 9. While the rice cooks, heat the remaining oil in a grill pan over medium heat.
10. 10. Place the marinated fish fillets on the grill pan and cook for 4-5 minutes on each side until golden and cooked through.
11. 11. Fluff the cooked coconut rice with a fork and garnish with fresh coriander leaves.
12. 12. Plate the grilled fish alongside the fragrant coconut rice for serving.