Fish Fry with Rice and Rasam
5/5
Fish Fry with Rice and Rasam is a popular South Indian dish that combines crispy and flavorful fish fry with steamed rice and tangy rasam. It is a delicious and satisfying meal that is perfect for lunch or dinner. The fish is marinated with aromatic spices and then shallow-fried until golden and crispy. It is served with steamed rice and a flavorful tomato-based rasam, which is a tangy and spicy soup made with tamarind, tomatoes, and various spices. This dish is a great way to enjoy the flavors of South Indian cuisine
INGREDIENTS
For the fish fry:
- 500 grams fish fillets (such as tilapia, catfish, or any other firm white fish)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for shallow frying
For the rice:
- 1 cup basmati rice
- 2 cups water
- Salt to taste
For the rasam:
- 2 medium tomatoes, chopped
- 1 tablespoon tamarind pulp
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2-3 dried red chilies
- 4-5 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
INSTRUCTIONS
For the fish fry:
- Clean and wash the fish fillets. Pat them dry with a paper towel.
- In a bowl, combine turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt to make a marinade.
- Rub the marinade onto the fish fillets, ensuring that they are evenly coated. Let them marinate for at least 30 minutes.
- Heat oil in a frying pan or skillet over medium heat.
- Shallow fry the fish fillets for 3-4 minutes on each side, or until they are golden and crispy. Remove them from the pan and drain on a paper towel to remove excess oil.
For the rice:
- Rinse the basmati rice under running water until the water runs clear.
- In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice and salt. Stir well.
- Reduce the heat to low, cover the saucepan, and cook the rice for about 15-20 minutes or until it is fluffy and cooked.
For the rasam:
- In a blender, blend the tomatoes and tamarind pulp together to form a smooth puree.
- Heat oil in a saucepan over medium heat. Add mustard seeds, cumin seeds, black peppercorns, dried red chilies, and curry leaves. Fry them until the mustard seeds start to crackle.
- Add the tomato-tamarind puree to the pan. Stir in turmeric powder, red chili powder, coriander powder, and salt.
- Simmer the rasam for about 10-15 minutes, allowing the flavors to blend together.
To serve:
- Arrange the fish fry, steamed rice, and a ladleful of rasam on a plate.
- Garnish with fresh coriander leaves.
TIPS
- Use fresh and good quality fish fillets for the best flavor and texture.
- Adjust the spice levels in the fish fry and rasam according to your preference.
- You can serve the fish fry with lemon wedges or a side of mint chutney for extra flavor.
- Add vegetables like carrots, peas, or beans to the rice to make it more nutritious and colorful.
- Serve the meal hot for the best taste and experience.
NUTRITION VALUE
- Calories: Approximately 400-500 calories
- Protein: Around 25-30 grams
- Carbohydrates: Approximately 40-50 grams
- Fat: Around 10-15 grams
- Fiber: Approximately 2-4 grams
