Indian Spiced Fish With Coriander Rice

READY IN: 15mins
Recipe by ImPat

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.

Top Review by Outta Here

My review is basically for the fish, since I made basmati without the wild rice and added some curry powder, along with the cilantro. I served the peas as a side dish. Now for the fish; delicious and quick. I used tilapia fillets. Lots of flavor and a nice crispy coating. I will be making this again. Made for Spring 2014 PAC.

Ingredients Nutrition

Directions

  1. Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
  2. Dust fish in flour mixture to coat both sides, shaking of excess.
  3. Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
  4. Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
  5. Add vegetables and coriander to the rice and season with salt and pepper.
  6. Serve fish with rice mixture.

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