Zesty Fish And Lemon Rice Medley Recipe

Indian cuisine · 688 calories

Zesty Fish and Lemon Rice Medley recipe

About this recipe

Zesty Fish and Lemon Rice Medley is a delightful Indian dish that combines tender fish fillets with tangy lemon-infused rice. This high-protein meal is perfect for gym enthusiasts and those looking for a hearty, flavorful lunch. The fish, cooked with aromatic curry leaves, fresh turmeric, and mild green chilies, is paired with rice that’s light yet satisfying. Balanced in flavor, this dish offers a wonderful blend of citrusy tanginess and earthy spice, making it a comforting choice for midday dining. With 48g of protein and 1250 kcal, it's ideal for maintaining energy and supporting muscle recovery. The cooking process is straightforward, using coconut oil for richness and a drizzle of lemon juice to brighten the dish. Whether you’re preparing it as a batchable gym meal or enjoying it at home, this medley is a treat for both the palate and the body.

Ingredients

  • 1 kg Basmati Rice
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 100 g Lemon
  • - PARACHUTE COCONUT OIL 100ML
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 110 g Unpeeled Garlic Cloves
  • 500 g Onion
  • 1 kg Beetroot
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Heat coconut oil in a pan and add mustard seeds until they pop.
  3. 3. Add curry leaves, finely chopped garlic, and sliced onions to the pan, sautéing until golden brown.
  4. 4. Add freshly grated turmeric and sliced green chilies, cooking for an additional minute.
  5. 5. Add the fish fillets, season with salt and black pepper, and cook on medium heat until the fish is tender and well-coated with spices.
  6. 6. In a separate pot, boil water, drain the soaked rice, and cook it until tender but not mushy.
  7. 7. Once the rice is cooked, mix in the lemon juice and gently stir to infuse the flavor.
  8. 8. Combine the cooked fish mixture with the lemon rice, mixing gently to avoid breaking the fillets.
  9. 9. Garnish with additional curry leaves and a drizzle of coconut oil for enhanced aroma.
  10. 10. Serve hot, ensuring each serving has a balanced portion of fish and rice.