Machhi Bhat with Coconut Rice and Mango Salsa

This delightful recipe combines traditional Machhi Bhat, a classic Indian fish and rice dish, with a creative twist of coconut-infused rice and a fresh mango salsa. The flaky, spiced fish pairs beautifully with the creamy coconut rice, while the vibrant mango salsa adds a zesty and refreshing contrast. It's a perfect meal that respects the traditional flavors while introducing a modern flair.

Ingredients:

• 500g fish fillets (such as pomfret or tilapia)
• 1 cup basmati rice
• 1 cup coconut milk
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons vegetable oil
• 1 mango, diced
• 1 small red onion, finely chopped
• 1 green chili, finely chopped
• Juice of 1 lime
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a pot, heat the vegetable oil over medium heat. Add the ginger-garlic paste and sauté until fragrant.
3. Add the turmeric, red chili powder, cumin powder, and salt. Stir well to combine.
4. Add the fish fillets to the pot and coat them with the spices. Cook for 3-4 minutes on each side until the fish is cooked through. Remove from heat and set aside.
5. In a separate pot, bring 1 cup of coconut milk and 1 cup of water to a boil. Add the soaked rice and a pinch of salt. Cover and cook on low heat for 15-20 minutes until the rice is fluffy and cooked through.
6. For the mango salsa, combine the diced mango, chopped red onion, green chili, lime juice, and salt in a bowl. Mix gently and set aside.
7. To serve, place a generous scoop of coconut rice on a plate, top with the spiced fish, and spoon the mango salsa on the side. Garnish with fresh coriander leaves.