Fish Curry Rice Bowl
A weekday lunch bowl of flaky white fish in a tangy coconut-tomato gravy spooned over basmati rice, finished with curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice. Pat 360g fish dry, cut into 2-inch pieces, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 3 minutes. Finely chop 2 shallots (40g), 2 small tomatoes (160g). Measure ginger-garlic paste (2 tsp), mustard seeds (0.5 tsp), curry leaves (16), kashmiri chilli powder (1.5 tsp), ground coriander (1 tsp), coconut milk (200ml), lemon juice (2 tsp).
Boil
Combine rice, 260ml water, and 0.25 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes.
Bloom
Heat 2 tbsp oil in a large skillet over medium heat. Add mustard seeds, let pop 20 seconds. Add curry leaves, sizzle 10 seconds until fragrant.
Saute
Add chopped shallots, cook 2 minutes on medium until soft. Add ginger-garlic paste, cook 30 seconds until raw smell fades. Stir in tomatoes, chilli powder, coriander, remaining 0.5 tsp turmeric, remaining 0.25 tsp salt, cook 3 minutes on medium-low mashing tomatoes until oil beads at edges.
Simmer
Pour coconut milk and 60ml hot water into the gravy, bring to gentle simmer on low heat. Slide fish into gravy in single layer, cover, simmer 6 minutes on low until fish flakes easily and reaches 145°F (63°C) internal temperature. Stir in lemon juice off the heat.
Plate
Fluff rice with a fork. Divide rice between two bowls, top each with fish and gravy, garnish with 1 tbsp fresh coriander per bowl. Serve with lime pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.