Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Fish Thali with Sambar

Traditional 5. Fish Thali with Sambar recipe

🧺 Ingredients

• Toor dal: 100g
• Tomato: 1 large (100g), chopped
• Onion: 1 medium (90g), chopped
• Turmeric: 0.5g
• Chili powder: 1g
• Coriander seeds: 0.5 tsp
• Fenugreek seeds: 0.25 tsp
• Asafoetida: 0.25g
• Curry leaves: 15 leaves
• Coconut oil: 25ml
• Water: 400ml
• Salt: 5g
• Pomfret: 300g (2 small fish), cleaned
• Coconut oil: 20ml
• Turmeric: 0.5g
• Chili powder: 1g
• Salt: 3g
• Lemon juice: 10ml
• Rice (cooked): 300g
• Vegetable curry (prepared separately): 150g

👩‍🍳 How to make Fish Thali with Sambar

1. Boil water (180°C), add toor dal, cook 12 min until soft (tender but not mushy).
2. Heat oil (160°C), add coriander and fenugreek seeds (crackle 15 sec).
3. Add curry leaves, fry 15 sec.
4. Add onion, cook 2 min until soft.
5. Add tomato, cook 1.5 min.
6. Add turmeric, chili, asafoetida, stir 30 sec.
7. Add cooked dal and water, simmer 8 min on low heat (150°C). Visual cue: Dal pieces still visible, gravy thin-medium consistency.
8. Add salt. Taste and adjust spices.
9. Mix turmeric, chili powder, salt, lemon juice to paste.
10. Apply to fish inside and outside, let marinate 5 min.
11. Heat oil (180°C), fry fish 3-4 min per side until golden and crispy. Visual cue: Fish flakes easily, exterior crispy.
12. Place rice on plate (center).
13. Place fried fish on one side.
14. Pour sambar alongside.
15. Add vegetable curry on another section.
16. Serve with pappadam and pickles.
17. ---

Track the macros of Fish Thali with Sambar and 100s of Indian dishes with Nutri Macro India.