Crispy, pan-fried fish steaks marinated in a fiery blend of South Indian spices. This classic dish is incredibly flavorful, with a spicy kick and a tangy hint of lemon, perfect as a starter or with rice.
Prep15 min
Cook15 min
Servings4
Serving size: 1 steak
228cal
32gprotein
9gcarbs
8g
Ingredients
600 g King Fish Steaks (About 4 thick steaks, 1-inch thick)
2 tsp Kashmiri Red Chilli Powder (Adjust for desired heat and color)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Black Pepper Powder (Freshly ground is best)
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.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Crispy, perfectly spiced Meen Varuval with tangy Lemon Rice. An energy-giving meal that's simply delicious!
This south_indian dish is perfect for lunch. With 766.6500000000001 calories and 44.37g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Coconut Oil (For shallow frying)
1 sprig Curry Leaves (About 10-12 leaves)
1 serving Lemon Wedges (For garnish)
1 serving Onion Slices (For garnish)
Instructions
1
Prepare and Marinate the Fish (Time: 15 mins prep + 30 mins marination)
Rinse the fish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each steak. This helps the marinade penetrate deeper.
In a mixing bowl, combine the Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, ginger garlic paste, rice flour, lemon juice, and salt.
Add 1-2 tablespoons of water, a little at a time, to form a thick, smooth paste that can easily coat the fish without being runny.
Generously rub this masala paste all over the fish steaks, ensuring it gets into the slits.
Let the fish marinate for a minimum of 30 minutes at room temperature. For best results, marinate for 1-2 hours in the refrigerator.
2
Shallow Fry the Fish (Time: 10-12 mins)
Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
To test if the oil is ready, drop a tiny bit of marinade into it; it should sizzle immediately.
Gently place the marinated fish steaks in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
Carefully flip the steaks using a spatula. Fry for another 4-5 minutes on the other side until cooked through and equally crisp.
In the last minute of frying, add the sprig of curry leaves to the hot oil around the fish. They will splutter and become fragrant and crisp.
3
Drain and Serve (Time: 2-3 mins)
Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain the crispy texture.
Garnish with the fried curry leaves from the pan.
Serve immediately with fresh onion slices and lemon wedges on the side.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
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.
