Kerala · Lunch, Dinner

Kerala fish fry with rice and dal

Pan-seared, spice-crusted fish fillets with a squeeze of lemon, served with rice and dal.

Calories

501 kcal

Protein

38 g

Carbs

63 g

Fat

11 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: fish.

Ingredients

• 60 g Basmati rice
• 20 g Toor dal
• 150 g White fish fillets
• ¾ tsp Chilli powder
• ¼ tsp Turmeric
• ½ tsp Ground coriander
• 2 g Curry leaves
• ¼ lemon Lemons
• ½ tbsp Sunflower oil
• ¼ tsp Salt

Method

1. Cook the rice until tender and simmer the toor dal separately until soft; set both aside.
2. Marinate the fish with chilli powder, turmeric, coriander powder, salt and a squeeze of lemon for 10 minutes.
3. Heat the oil in a wide pan and fry the curry leaves briefly until crisp; remove.
4. Fry the fish for 3-4 minutes per side until golden and just cooked through.
5. Scatter over the crisp curry leaves and serve with the rice and dal.

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