Indian Spiced Fish With Coriander Rice

5m
Prep Time
6m
Cook Time
11m
Ready In

Recipe: #15723

November 08, 2014



"This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw."

Original is 4 servings

Nutritional

  • Serving Size: 1 (420.7 g)
  • Calories 737.4
  • Total Fat - 37.4 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 132.3 mg
  • Sodium - 913.8 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 3.3 g
  • Sugars - 2.6 g
  • Protein - 43.7 g
  • Calcium - 81.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.

Step 2

Dust fish in flour mixture to coat both sides, shaking of excess.

Step 3

Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.

Step 4

Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.

Step 5

Add vegetables and coriander to the rice and season with salt and pepper.

Step 6

Serve fish with rice mixture.

Tips


No special items needed.

1 Reviews

breezermom

Loved the fish! Perfectly crispy on the outside and moist and flaky on the inside. The rice was a bit broccoli/pea heavy for me. I'd reduce that a bit. A wonderful, flavorful dinner. Thanks for sharing!

5.0

review by:
(30 Aug 2015)

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