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Ingredients
- FOR TANGY GRAVY
- Star fruit 3 numbers
- Ginger(finely chopped) 1/2 tablespoon
- Yogurt 2 tablespoon
- Mustard seed 1 teaspoon
- Jaggery 1 small cube
- Salt As per taste
- Oil 1 teaspoon
- FOR SPICY FRIED FISH
- Tilapia fillets Fillet from 1 fish
- Onion 1 small sized
- Garlic cloves 2 numbers
- Tomato puree 1 tablespoon
- Turmeric powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Paprika 1 teaspoon
- Salt As per taste
- Oil 1 teaspoon
- FOR CILANTRO RICE
- Basmati Rice 1 cup
- Onion 1 medium sized
- Garlic 2 cloves
- Cilantro 2 medium sized bunches
- Milk 1 cup
- Salt As per taste
- Oil 1 teaspoon
Directions
- TANGY GRAVY:-
- Blanch the star fruits. Remove from the boiling water within 2-3 min.
- Blend the star fruit without any extra water as it would give out a good amount of water.
- Heat a pan and add the star fruit puree to the pan and let it cook over low heat.
- Remove the pan from heat after 5 min, whisk the yogurt and pour it to the pan.
- Stir the star fruit puree, yogurt and salt till it is properly incorporated.
- Place the mixture back on a very low heat and let it cook for not more then 5-6 mins.
- Strain the liquid sauce using a muslin cloth.
- Heat a clean pan, add oil and mustard seed. After the spattering has stopped add the chopped ginger.
- Add the fresh strained liquid in the pan and cook for 2 min. Then add the jaggery and stir till the jaggery is mixed thoroughly.
- SPICY FRIED FISH:-
- Blend together onion and garlic.
- In a small bowl, mix the onion-garlic paste with tomato puree , turmeric powder , cumin powder , paprika and salt.
- Clean the fish fillets and place it in a zip pouch bag. Pour the marinate on top of the fish fillets and mix it up. Let this stand for 1/2 hour.
- Heat oil in a pan and fry the fish over medium heat just 5 min on each side or till the either sides get caramelized.
- CILANTRO RICE:-
- Pressure cook the rice till it is parboiled. Finely chop the onion and the cilantro.
- In a large pan, heat oil and add the chopped onion.
- Fry the onion till it turns translucent, then add the chopper cilantro and salt and cook f0r 3-4 min.
- Add the parboiled rice to the pan add cook it for another 5 min.
- Pour in the milk and cook again for 5 more min or till the milk is totally soaked in.
- The dish is ready to be served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 2 servings | |
| Calories 531 | |
| Calories from Fat 107 | 20% |
| Total Fat 12.1g | 15% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.17g | |
| Cholesterol 14mg | 5% |
| Sodium 97mg | 4% |
| Potassium 529mg | 15% |
| Total Carbs 91.86g | 24% |
| Dietary Fiber 3.5g | 12% |
| Sugars 11.98g | 8% |
| Protein 12.64g | 20% |
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