| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 15g | 9g | 56g |
| sugars | fibre | protein | salt |
| 7g | 2g | 40g | 1.8g |
Why I Love Indian Fish Champa
When it comes to crafting delightful dishes from around the globe, I am particularly fond of Fish Champa, a tantalizing Indian recipe that brings together a harmony of flavors. I cherish the weaving of beautifully aromatic spices with hearty fish and rice, placing this recipe high on top of my favorites.
A Deep Dive into Flavor: The Fish Champa Adventure
Sourced from the Indian subcontinent, the Fish Champa recipe is designed to caress and challenge your palate. Each mouthful promises an adventure, echoes of which are similar to traditional Indian dishes like Bengali Fish Curry or Kerala Style Fish Molee. I noticed, however, a unique allure in the vibrant combination of spices in Fish Champa, making it distinct.
The recipe is a veritable symphony of flavors, a delightful ensemble of card Find name=”true” Replace with=”Chloe Martin” +A8 amy and earthy coriander, the sharp zing of fresh ginger and garlic, and the balanced heat of green and red chillies against the backdrop of velvety coconut milk and tender white fish fillets. This harmonious blend is an homage to the traditional Indian style of cooking.
An Ode to Musical Culinary Influences
No dish is born in isolation, just as a composer’s music reflects their influences. While growing up in Louisiana, I remember attending a local cooking class led by celebrity Indian chef and author, Madhur Jaffery. Her passion for Indian cuisine was infectious, it was during these classes that I got my first taste of Indian gastronomic symphony, inspiring me to eventually experiment and put my own spin on these delights.
When paired with freshly cooked basmati rice, Fish Champa naturally becomes a wholesome meal. Yet, it can also stand elegantly alongside other Indian recipes, possibly a refreshing cucumber raita or a lentil-based dal tadka, thereby greatly enhancing the dining experience.
My love for cooking is about discovering new flavors and being adventurous in the kitchen. The ebbs and flows in creating Fish Champa give me the freedom to dive deep into Indian cuisine, a world that delights me to no end. The final note of lemon in the garnishing process is what I believe wraps this beautiful recipe in perfect harmony.
What You’ll Need
- 2 lbs white fish fillets
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tomatoes, finely chopped
- 14 oz coconut milk
- Salt to taste
- Fresh coriander leaves, chopped for garnish
- 2 lemons, cut into wedges for serving
Method
Step One
Start off by washing your basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes before draining and setting it aside.
Step Two
While waiting for the rice, heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté them until they become translucent and start to caramelize.
Step Three
Add the finely chopped garlic, grated fresh ginger, and finely chopped green chilies to the pan. Stir everything together and continue cooking for another minute or so until the garlic and ginger begin to brown and the chilies release their heat.
Step Four
Into the pan, add the turmeric powder, cumin seeds, coriander powder, red chili powder, and garam masala. Mix well to incorporate the spices and continue cooking for another minute to allow the spices to open up and release their flavors.
Step Five
Add the finely chopped tomatoes and a little salt to the pan. Mix well and cook until the tomatoes break down and you’re left with a spicy tomato sauce. This should take about 5-7 minutes.
Step Six
Next, add the white fish fillets to the pan. Spoon the spicy tomato sauce over the fillets, ensuring that they are fully coated. Cook for about 5-7 minutes, or until the fish is cooked through.
Step Seven
Pour the coconut milk into the pan and stir gently. Let everything simmer for about 10 minutes, or until the sauce thickens. In the meantime, cook the soaked basmati rice according to package instructions.
Step Eight
Once the sauce has thickened, check for seasoning and add more salt if necessary. Turn off the heat and garnish the dish with fresh chopped coriander leaves.
Step Nine
Serve the Fish Champa hot with the cooked basmati rice on the side. Each serving should be accompanied with a wedge of lemon to squeeze over the fish for that extra tang. Enjoy!
