DRY SPICED FISH N INDIAN HERBED RICE

This is another lazy food plate from my kitchen. Cooking and blogging about this kind of a recipe that  hardly have a tradition associated with it does not give me the pleasure of creation. Then again I think, the pleasure is elsewhere... my men love such combos.... that should be satisfying enough for me. Looking at their happy faces, I decide to blog about it too. There might be many who look for quick solutions for busy weeknights. Although I enjoy cooking, I must admit I am aging, somedays I do wish to spend minimum time in the kitchen. 

However, I would not cease to cook traditional Indian / Bengali recipes in my kitchen; would compile them too. Such combo meals I would cook when there is not much of cooking resources stored in the refrigerator.It would work when my pantry would be almost empty, the clock would strike 7pm and I would be unable to decide what to cook. At a Bengali home a fish and rice meal is always a hit. My junior is not fond of typical Bengali fish or fish curries, me too do not get much of  interest in cooking a curry with a sea-fish variety. 

This dry spiced fish and herbed rice combo was cooked up in a jiffy. I love using coconut in my cooking whenever possible and spicing up my dishes with the Indian / South Asian spices is a must.The idea of cooking a herbed rice dish flavoured with Indian fresh herbs was on my mind for long. I always store coriander leaves, curry leaves and dried Fenugreek leaves. Believe me, their combined flavour well incorporated in the rice was really worth it. This combo meal of DRY SPICED FISH N INDIAN HERBED RICE was a hit at my home, which I hope you will like too. Let us cook it together.

INGREDIENTS :[for the Dry Spiced Fish]

Fish Fillets : 6-8 [Any firm fish fillet]
Shredded Coconut : 2tbsp
Sliced Onion : 2 tbsp
Slitted Green Chilli : 2-3
Coriander Powder : 1tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Garam Masala Powder : 1/2 tsp
Lemon Juice : 3-4 tbsp
Salt : As required
Turmeric Powder : 1/2 tsp
Fenugreek Seeds : 2 pinches
Water : 1 small tea cup
Oil : 4-5tbsp

INGREDIENTS :[for the Indian Herbed Rice]

Cooked Rice : 2 big cup
Chopped Coriander Leaf : 1 tbsp
Chopped Curry Leaf : 1 tsp
Kasoori Methi [dried Fenugreek leaf] : 1tsp

Chopped Mint Leaf : 1 tsp

Chopped Green Chilli : 1 tsp
Black Mustard Seed : 1/4 tsp
Red Chilli : 2-3 [halved]

Bay Leaf : 1 or 2

Bengal Gram Lentil : Chana Dal : 1/2 tsp

Skinless Urad / Black Gram Dal : 1/4 tsp
Turmeric Powder : 2-3 pinches
Salt : As required
Lemon Juice : 2 tbsp
Oil : 3-4 tbsp

METHOD :

Let us prepare the Indian Herbed Rice at first.

Cook the rice in enough water until it is 60-70% done. Drain the water, transfer the cooked rice to a colander in fact. I overcooked it a bit.

Heat the oil in a wok and temper it with a bayleaf, halved red chillies, mustard seeds, the two variety of lentils, the chopped green herbs. Stir for 1/2 a minute. Add the rice, fold in well.

Add the salt, turmeric powder and the lemon juice. Stir at high heat carefully for a minute. Our Indian herbed rice is done. Ain't that too simple? We are fond of any fried rices, say any flavoured rice that matches our taste bud.

Let us prepare the Dry Spiced Fish now.

Wash the fish pieces thoroughly and rub with half of the turmeric, salt and the lemon juice. Keep aside for an hour.

Heat the oil in a frying pan. Discard the fish marinade and lightly fry in batches.

Temper the same oil with fenugreek seeds. As they give out a nice aroma, take them out of the oil or let them be.

Add the shredded coconut, stir fry. Add the onions and stir fry for 2-3  minutes until soft.

Add all the powdered spices and salt. Add 1 small cup of water. Gently add the fried fish pieces. Fold in well. Let cook for 4-5 minutes at low heat. Switch off the gas stove.

Serve the combo of fish & rice with a salad of your choice. If the men enjoyed a salad, I would have cooked such non-vegetarian combo-meals often. The rice bowl is vegan, the combo is gluten-free.