Meen Kuzhambu Rice Bowl

Indian · 40 min · Fish · pescatarian, gluten-free, dairy-free

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Ingredients

• 500 g firm white fish fillets
• 3 cups cooked rice
• 1.5 tbsp tamarind paste
• 6 shallots
• 1 tbsp kashmiri chili powder
• 2 tsp ground coriander
• 1/4 tsp fenugreek seeds
• 1 sprig curry leaves
• 1/2 tsp ground turmeric
• 2 tbsp sesame oil

Method

1. Heat sesame oil over medium, add fenugreek seeds and curry leaves, then sliced shallots and cook 5 minutes.
2. Stir in chili powder, coriander and turmeric for 30 seconds.
3. Add tamarind dissolved in 1.5 cups water and simmer 8 minutes until the gravy thickens slightly.
4. Slide in the fish pieces and simmer gently 8 minutes until cooked through; season with salt.
5. Serve the tangy curry ladled over warm rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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