Meen Kuzhambu Rice Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · Fish · pescatarian, gluten-free, dairy-free
412 cal
28g protein
48g carbs
12g fat
per serving · estimated
Ingredients
- 3/4 lb firm white fish fillets
- 2 cups cooked rice
- 1 tbsp tamarind paste
- 4 shallots
- 3/4 tbsp kashmiri chili powder
- 1 1/4 tsp ground coriander
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 1/4 tsp ground turmeric
- 1 1/4 tbsp sesame oil
Method (tap to check — screen stays awake)
- Heat sesame oil over medium, add fenugreek seeds and curry leaves, then sliced shallots and cook 5 minutes.
- Stir in chili powder, coriander and turmeric for 30 seconds.
- Add tamarind dissolved in 1.5 cups water and simmer 8 minutes until the gravy thickens slightly.
- Slide in the fish pieces and simmer gently 8 minutes until cooked through; season with salt.
- Serve the tangy curry ladled over warm rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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