Lemon Rice with Kerala-Style Fish
Get a taste of South India with our Lemon Rice and Kerala-style fish!
This dish combines the zesty freshness of lemon-infused Sona Masoori rice with the robust, coastal flavors of Kerala-style fish in a creamy coconut-based curry. It's a meal worth cooking for the ultimate culinary experience!
Ingredients
FOR LEMON RICE:
1 cup Sona Masoori rice
2 cups water
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
8-10 curry leaves
2 green chilies, slit lengthwise
1/4 cup peanuts
1/4 teaspoon turmeric powder
Salt to taste
Juice of 1-2 lemons (adjust to taste)
Fresh coriander leaves for garnish
FOR KERALA-STYLE FISH:
4 fish fillets (Preferably tilapia)
1 teaspoon turmeric powder
1 teaspoon Indian red chili powder
Salt to taste
2 tablespoons coconut oil
1 onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
4-5 green chilies, slit lengthwise
1 sprig curry leaves
1 cup coconut milk
Fresh coriander leaves for garnish
Preparation
For Lemon Rice:
- Wash the Sona Masoori rice under cold water until the water runs clear. Drain and set aside.
- In a large pan or pot, heat oil over medium heat. Add mustard seeds and let them splutter.
- Add urad dal, chana dal, curry leaves, and slit green chilies. Sauté for 1-2 minutes until the dals turn golden brown.
- Add peanuts and sauté for another minute.
- Stir in turmeric powder and salt. Mix well.
- Add the washed rice to the pan and sauté for 2-3 minutes, coating the rice with the spices.
- Pour water into the pan and bring it to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and all the water is absorbed.
- Once the rice is cooked, fluff it with a fork and squeeze lemon juice over it. Mix well.
- Garnish with fresh coriander leaves before serving.
FOR KERALA-STYLE FISH:
- Marinate the fish fillets with turmeric powder, red chili powder, and salt. Let them marinate for at least 15-20 minutes.
- Heat coconut oil in a large pan over medium heat. Add chopped onion and sauté until it turns translucent.
- Add chopped tomatoes and ginger-garlic paste. Cook until the tomatoes are soft and mushy.
- In a separate small pan, heat coconut oil over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
- Add slit green chilies and curry leaves to the pan. Sauté for a minute.
- Pour the tempered coconut oil mixture into the pan with onions and tomatoes.
- Add coconut milk to the pan and mix well. Let it simmer for a few minutes.
- Gently add the marinated fish fillets to the pan. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh coriander leaves before serving.
Assembly:
Serve Lemon Rice and Kerala-Style Fish together on a platter. Enjoy your delicious meal!
(Note: Adjust the lemon juice and spice levels according to your taste preferences.)
