Zesty Masala Grilled Fish With Lemon Rice Recipe

About this recipe

Zesty Masala Grilled Fish with Lemon Rice is a vibrant and satisfying Indian lunch that combines the smoky, spiced flavors of grilled fish with the refreshing tang of lemon-infused rice. The fish, marinated with turmeric, chili powder, and garlic, is grilled to perfection, creating a golden crust that pairs beautifully with the aromatic rice cooked with curry leaves, green chilies, and a hint of asafoetida. The addition of fresh lemon juice adds a burst of citrusy freshness to the dish, making it a balanced, energizing meal. Packed with 36g of protein, this lunch is not only delicious but also nutritious, supporting your wellness goals while keeping midday cravings at bay. Ideal for a quick yet satisfying meal, it’s perfect for busy weekdays or a comforting weekend treat.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Garlic Paste
• 250 ml Keya Lemon Juice
• 200 ml Mustard Oil
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• 50 g Asafoetida Powder
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry with a kitchen towel.
2. 2. Prepare a marinade by mixing turmeric, red chili powder, coriander powder, salt, garlic paste, and lemon juice.
3. 3. Rub the marinade evenly over the fish fillets and let them sit for 15 minutes.
4. 4. Heat mustard oil in a grill pan until it starts to smoke lightly.
5. 5. Grill the marinated fish fillets on medium heat, flipping once, until both sides are golden brown and cooked through.
6. 6. Meanwhile, rinse the rice thoroughly under running water and soak it for 15 minutes.
7. 7. Heat cooking oil in a saucepan and add curry leaves, chopped green chilies, and asafoetida.
8. 8. Drain the soaked rice and add it to the saucepan, stirring gently to coat it with the aromatic oil.
9. 9. Pour water into the saucepan, season with salt, and bring it to a boil over medium heat.
10. 10. Lower the heat, cover the saucepan, and let the rice cook until all the water is absorbed.
11. 11. Once cooked, fluff the rice with a fork and mix in fresh lemon juice for a tangy flavor.
12. 12. Plate the grilled fish alongside the lemon rice and garnish with additional curry leaves if desired.
13. 13. Serve warm and enjoy a delightful combination of spicy and tangy flavors.