NUTRITION

SERVINGS

INGREDIENTS

5 oz White fish fillet

3 large Prawns

1.5 tbsp Semolina

0.5 cup Cooked basmati rice

0.25 cup Full-fat coconut milk

0.25 cup Tomato puree

1 tsp Avocado oil

0.5 tsp Turmeric powder

0.5 tsp Kashmiri red chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ginger garlic paste

5 whole Curry leaves

0.25 cup Water

1 tsp Lemon juice

PREPARATION

• 1

  In a small bowl, combine the white fish fillet and prawns with the lemon juice, ginger garlic paste, half of the turmeric, half of the red chili powder, sea salt, and black pepper.

• 2

  Allow the seafood to marinate for 10 minutes to absorb the aromatic flavors.

• 3

  Spread the semolina on a flat plate and press each piece of fish and each prawn into the grains until evenly coated on all sides.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the seafood until the crust is golden brown and the centers are opaque.

• 5

  Remove the seafood from the pan and set aside on a plate.

• 6

  In the same pan, add the tomato puree, water, remaining turmeric, remaining red chili powder, and curry leaves, simmering for 3 minutes.

• 7

  Stir in the full-fat coconut milk and cook for another 2 minutes until the sauce is slightly thickened and fragrant.

• 8

  Serve the crispy rava-fried fish and prawns alongside the cooked basmati rice, drizzling the velvety coconut curry sauce over the top.