Zesty Fish Masala With Coconut Rice Recipe

About this recipe

Dive into the delicious world of Indian cuisine with this Zesty Fish Masala and Coconut Rice recipe. This flavorful dish brings together the zest of spiced fish curry and the creamy richness of coconut rice, creating a perfect balance of textures and tastes. The fish is gently simmered in a masala infused with aromatic spices, curry leaves, and tangy tomatoes, resulting in a dish that's as bold as it is comforting. Paired with fragrant coconut rice, this meal offers a wholesome, satisfying lunch packed with 52g of protein — ideal for gym enthusiasts and food lovers alike. Easy to prepare in under an hour, this dish is perfect for meal prep or a hearty family meal. Enjoy a taste of South India with every bite!

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 200 ml Mustard Oil
• 50 g Pluckk Organic Curry Leaves
• 500 g Onion
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 250 ml Keya Lemon Juice
• 200 ml Coconut Milk

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
2. 2. Heat 15 ml of oil in a pan and toast mustard seeds until they begin to splutter.
3. 3. Add curry leaves and sliced onions, sautéing until the onions turn golden brown.
4. 4. Stir in the ginger-garlic paste and cook for 2 minutes until aromatic.
5. 5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.
6. 6. Place the fish pieces into the pan, coating them evenly with the masala. Cover and cook on low heat for 10 minutes, turning the fish gently halfway.
7. 7. In a separate pot, heat the remaining oil and lightly fry the drained rice for 2 minutes.
8. 8. Pour in coconut milk, 150 ml of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer until rice is fully cooked and fluffy.
9. 9. Once the fish masala is cooked, sprinkle garam masala and garnish with fresh coriander leaves. Squeeze lemon juice over the top.
10. 10. Serve the zesty fish masala alongside the fragrant coconut rice for a complete and satisfying lunch.