Tangy Tamarind Fish With Spiced Rice Recipe

Indian cuisine · 436 calories

Tangy Tamarind Fish with Spiced Rice recipe

About this recipe

Tangy Tamarind Fish with Spiced Rice is a vibrant Indian-inspired dish that brings bold flavors and balanced nutrition to your midday meal. This recipe features tender white fish fillets simmered in a tangy tamarind and coconut sauce, complemented by fragrant spiced basmati rice and a crisp vegetable salad. The dish is a feast for the senses, combining creamy, zesty, and spiced elements in every bite. Perfect for gym-goers or anyone seeking a high-protein, energizing lunch, it’s easy to prepare in under an hour. The fresh carrots, radish, and cucumber provide refreshing crunch and fiber, while the tamarind sauce adds a unique tanginess that pairs beautifully with the mild fish. Serve this dish for a satisfying lunch that’s both delicious and nutrient-packed. Whether you’re prepping for a busy week or hosting a casual lunch, Tangy Tamarind Fish with Spiced Rice is sure to impress.

Ingredients

  • 200G Tamarind Pulp, 200G
  • 180G Fish Said Fred Asc Sea Bass Fillets
  • 500G Tropical Sun Basmati Rice 500g
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 65G Natoora Root Ginger
  • 50G Black Garlic Cloves, 50G
  • 300G Pure Sweet Potato Starch, 300G
  • - Biona Capers In Olive Oil
  • 100G Radish Kimchi, 100G
  • 1 Piece Cucumber 1Pc
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Curry Powder Madras Catering Size
  • - Coriander Seeds Catering Size

Instructions

  1. 1. Rinse the fish fillets and pat them dry with a paper towel.
  2. 2. Mix tamarind paste with coconut milk, grated ginger, and minced garlic to prepare the sauce.
  3. 3. Coat the fish fillets lightly with sweet potato starch for a crisp texture when cooked.
  4. 4. Heat olive oil in a skillet and sear the fish fillets until golden on each side.
  5. 5. Pour the tamarind coconut sauce over the fish, reduce heat, and let it simmer for 10 minutes.
  6. 6. Peel and chop the carrots, radish, and cucumber into thin slices for the salad.
  7. 7. Toss the chopped vegetables with a pinch of salt and a drizzle of olive oil for a fresh side dish.
  8. 8. In a separate pan, heat olive oil and sauté the cooked basmati rice with the curry spice blend.
  9. 9. Plate the tamarind fish alongside the spiced rice and vegetable salad for an appealing presentation.
  10. 10. Garnish the dish with a few sprigs of fresh coriander or mint for added flavor.