Indian · Dinner
Tamarind Fish Rice
Pan-seared white fish fillet flaked over turmeric-spiced basmati rice, finished with a tangy tamarind sauce built from onion, garlic, curry leaves and mustard seeds. Sour-sweet tamarind balances the fish's richness, while ginger and dried chili add depth. Garnished with cilantro, it is served warm as a South Indian coastal-style rice bowl.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
481Calories
38.6gProtein
16.4gFat
47.3gCarbs
8.6gSugar
4.2gFiber
790mgSodium
91mgChol
2.3gSat Fat
870mgPotassium
110mgCalcium
3.4mgIron
1.6mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry, season both sides with salt and half the turmeric, then set aside 5 minutes.
2
Sear the fish in half the oil over medium-high heat 3 minutes per side until golden and flaking easily with a fork.
3
Transfer fish to a plate, flake into chunks, and discard skin and bones.
4
Heat remaining oil over medium heat, add mustard seeds and curry leaves, cook 30 seconds until seeds pop and leaves crisp.
5
Saute onion, garlic, ginger and chili over medium heat 4 minutes, stirring often, until onion softens and edges turn golden.
6
Stir in tamarind paste, remaining turmeric, water and salt, simmer over medium-low heat 3 minutes until sauce thickens slightly.
7
Fold flaked fish back into tamarind sauce and warm through over low heat 1 minute until heated through.
8
Plate
Spoon basmati rice into a bowl, top with tamarind fish, scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 1 1/2 cup280g cooked basmati rice
- 2 tbsp2 tbsp tamarind paste
- 1 tsp1 tsp mustard seed
- 1616 curry leaves
- 1/2 tsp1/2 tsp turmeric-ground, divided
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 22 dried chili
- 2 tbsp2 tbsp vegetable oil, divided
- 4 tbsp4 tbsp water
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, or to taste
