Go Back
–+ servings
Masala Baked Fish with Turmeric Rice

Savory Masala Baked Fish with Turmeric Rice in 25 Minutes

This Masala Baked Fish with Turmeric Rice is a quick and flavorful dish that combines flaky fish and aromatic rice in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 800 g Fish Fillets Any firm white fish like salmon or tilapia
  • 3 tbsp Olive Oil Can substitute with avocado oil
  • 1 tbsp Lemon Juice Freshly squeezed
  • 4 cloves Garlic Minced (or 2 tsp garlic powder)
  • 2 tsp Garam Masala
  • 1 tsp Curry Powder
  • 1 tsp Salt Sea salt or kosher salt recommended
  • 1 tsp Black Pepper Freshly ground
For the Rice
  • 2 cups Basmati Rice Jasmine rice can be used as an alternative
  • 4 cups Boiling Water
  • 1 tsp Ground Turmeric

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine the basmati rice, boiling water, ground turmeric, and a pinch of salt. Stir gently and bring to a simmer. Partially cover and cook for 8-10 minutes.
  2. Preheat your oven to 200°C (390°F) while the rice cooks.
  3. In a mixing bowl, mix the olive oil, lemon juice, minced garlic, garam masala, curry powder, salt, and black pepper to make the masala coating.
  4. Line a baking dish with parchment paper. Place the fish fillets, skin-side down, in the dish, and pat dry. Spoon the masala mixture over the fish.
  5. Bake the fish in the preheated oven for 10-12 minutes until flaky.
  6. Remove from the oven, fluff the rice with a fork, and serve alongside the fish.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For best results, pat the fish dry before coating and store leftovers in an airtight container in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!