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, spicy pan-fried kingfish steaks coated in a flavorful South Indian masala. A quick and delicious seafood dish that's perfect as an appetizer or a main course with rice and curry.
Tangy lemon rice paired with crispy, perfectly spiced fish fry – an energy-giving treat for your tastebuds!
This tamil dish is perfect for lunch. With 589.41 calories and 40.48g of protein per serving, it's a nutritious choice 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.
240cal
32gprotein
8gcarbs
9gfat
Ingredients
600 g Kingfish Steaks (About 4-5 thick steaks, cleaned)
1.5 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 Black Pepper Powder (Freshly ground for best flavor)
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Rice Flour (Provides a crispy coating)
1 tsp Salt (Or to taste)
2 tbsp Water (As needed to form a thick paste)
4 tbsp Coconut Oil (For shallow frying)
10 pcs Curry Leaves (For garnish)
Instructions
1
Prepare the Marinade
In a wide bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, lemon juice, rice flour, and salt.
Add water, one tablespoon at a time, and mix thoroughly to form a thick, smooth paste that can easily coat the fish without being runny. This should take about 2-3 minutes.
2
Marinate the Fish
Rinse the kingfish steaks and pat them completely dry with paper towels. This step is crucial for a crispy crust.
Generously apply the prepared masala paste, ensuring each steak is evenly coated on all sides.
Let the fish marinate for at least 30 minutes at room temperature. For a deeper flavor infusion, you can marinate it for up to 1 hour in the refrigerator.
3
Shallow Fry the Fish
Heat coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when it starts to shimmer.
Carefully place the marinated fish steaks in the pan in a single layer. Avoid overcrowding; fry in batches if necessary to ensure each piece cooks evenly.
Fry for 5-7 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
