Indian Spiced Fish with Coriander Rice
Transform your dinner routine with this vibrant and aromatic Indian Spiced Fish with Coriander Rice! Featuring tender white fish fillets marinated in a bold blend of turmeric, cumin, coriander, and chili, the spices infuse every bite with warmth and depth. Paired with fragrant basmati rice cooked to perfection and infused with fresh coriander and optional green chili, this dish perfectly balances heat and freshness. The recipe comes together in just 40 minutes, making it an ideal option for a flavorful weeknight meal or an impressive dinner party main course. Serve this satisfying dish with a squeeze of lemon or a dollop of yogurt for a cooling contrast. Perfect for lovers of Indian cuisine or anyone looking to elevate their cooking with globally inspired flavors, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or tilapia)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1.5 cups basmati rice
- 3 cups water
- 0.5 cups fresh coriander (cilantro), chopped
- 1 green chili, finely chopped (optional)
- 1 tablespoon butter
Instructions
In a small bowl, mix the turmeric, cumin, coriander, red chili powder, minced garlic, grated ginger, lemon juice, and salt to make a paste for the fish marinade.
Rub the marinade over the fish fillets, ensuring they are evenly coated. Allow the fish to marinate for at least 15 minutes.
While the fish marinates, rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover the pan, and let the rice simmer for about 12-15 minutes or until tender. Remove from heat and let it rest for 5 minutes.
Heat the butter in a large skillet over medium heat. Stir in the chopped coriander and green chili (if using). Add the cooked rice to the skillet and gently mix until the coriander and chili are well incorporated. Set aside and keep warm.
In another skillet, heat the vegetable oil over medium heat. Add the marinated fish fillets and cook for 3-4 minutes per side, or until the fish is golden brown and fully cooked through.
Serve the spiced fish fillets over a bed of coriander rice. Garnish with additional chopped coriander if desired.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 3.3 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 303 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
