Karimeen Fry with Sambar Rice
A flavorful symphony of spicy fried fish and aromatic lentil rice.
⏱️ 75 min🍽️ Serves 1
🔥 550 kcal💪 35g protein🍚 60g carbs🥑 20g fat🌾 8g fibreper serving
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servings
Ingredients
- 🐟4 karimeen (pearl spot fish)
- 🍚1 cup basmati rice
- 🥣½ cup toor dal (split pigeon peas)
- 🧅1 onion, chopped
- 🍅1 tomato, chopped
- 🧄1 tbsp ginger-garlic paste
- 💛½ tsp turmeric powder
- 🌶️2 tsp red chili powder
- 🌿1 tsp coriander powder
- 🥄½ tsp sambar powder
- 🌰¼ cup tamarind pulp
- 🥥4 tbsp coconut oil
- 🍃1 sprig curry leaves
- 🧂 salt, to taste
Pro tips
- For extra crispiness, coat the fish lightly with rice flour before frying.
- Adjust the spice level in both the fish marinade and the sambar rice to your preference.
- A squeeze of fresh lime juice over the fried fish enhances its flavor beautifully.
Method
- 1Clean and score the Karimeen. Marinate with 1 tsp red chili powder, 1/4 tsp turmeric, 1/2 tbsp ginger-garlic paste, and salt for 15 minutes.
- 2Wash rice and dal separately. Cook dal with turmeric until soft. Cook rice in a separate pot until fluffy.
- 3For the sambar rice, heat 2 tbsp coconut oil. Sauté onions, then ginger-garlic paste, curry leaves, and tomatoes until soft.
- 4Add remaining chili powder, coriander powder, sambar powder, and cook for a minute. Stir in tamarind pulp and 1 cup water, simmer for 5 minutes.
- 5Add the cooked dal and mix well. Season with salt. Gently fold in the cooked rice to create the sambar rice.
- 6Heat the remaining 2 tbsp coconut oil in a pan. Shallow fry the marinated Karimeen until golden brown and cooked through on both sides.
- 7Serve the hot Karimeen fry alongside the aromatic sambar rice.