Dinner

Pan-Seared Fish with Tomato-Fenugreek Curry and Basmati Rice

Name: Pan-Seared Fish with Tomato-Fenugreek Curry and Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 white fish fillets (cod, halibut, or pollock), about 150g each; 1½ cups basmati rice; 3 cups water or stock; 2 bay leaves; 3 green cardamom pods, lightly crushed; ½ tsp salt (for rice); 2 tbsp ghee or neutral oil, divided; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 can (400g) crushed tomatoes; 1 tsp ground cumin; ½ tsp turmeric; ½ tsp red chili flakes; ¼ cup heavy cream or coconut milk; 2 tbsp dried fenugreek leaves (kasuri methi), crushed between your palms; Salt and pepper to taste; 2 tbsp fresh cilantro, chopped; Juice of ½ lime

Flaky white fish (cod or halibut) seared until crispy, then nestled into a spiced tomato sauce enriched with fenugreek leaves and a whisper of cream. Served alongside fluffy basmati rice infused with cardamom and bay. An elegant, genuinely simple dinner that tastes like you spent hours on it.

973cal 50gprotein 138gcarbs 26gfat 10min prep 20min cook 2serves

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