A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
349cal
8gprotein
52gcarbs
13g
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
Crispy on the outside, tender and flaky on the inside. These fish steaks are coated in a bold, spicy Indian masala and shallow-fried to golden perfection. A perfect appetizer or side for any meal.
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
This tamil dish is perfect for dinner. With 565.9200000000001 calories and 39.46g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
4
Serving size: 1 piece
217cal
31gprotein
7gcarbs
7gfat
Ingredients
600 g Kingfish (About 4 large steaks, cleaned and patted dry)
2 tbsp Ginger-Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Black Pepper (Freshly ground is best)
0.25 tsp Fennel Powder (Optional, for authentic South Indian flavor)
2 tbsp Rice Flour (Key for a crispy coating)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
4 tbsp Coconut Oil (For shallow frying)
10 pcs Curry Leaves (Optional, for aroma)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
2
Create the Marinade Paste
In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
3
Marinate the Fish
Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
Heat the coconut oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot enough to sizzle but not smoke.
If using, add the curry leaves to the hot oil. They will splutter and release a beautiful aroma.
Carefully place 2-3 marinated fish steaks in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until it is equally crisp and the fish is cooked through.
Repeat the process for the remaining fish steaks, adding a little more oil if the pan gets too dry.
5
Serve Hot
Once cooked, remove the fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
Serve immediately, garnished with fresh onion rings and lemon wedges. It pairs wonderfully with steamed rice and sambar or rasam.
