Masala Flounder

  • Time
    30 mins
  • Servings
  • Nutrition
    375 Per Serving

The secret ingredient to this dish is sambar powder, a blend of spices that is typically used to create a spicy South Indian lentil soup. The smoky and spicy masala has spices like cumin, coriander, fenugreek, fennel and mustard and makes for a perfect dry rub for these roasted flounder fillets. The fish is paired with our version of “rice and beans”, a spicy rajma rice.


Kitchen Tools

  • Large Pot
  • Pan
  • 2 Tablespoons Oil
  • Salt



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Wash and drain the rice and the kidney beans and set aside. In a large pot over medium high heat add 1 tablespoon oil. Stir in the cumin seeds and the ginger-garlic paste. Be careful of the sputter. Cook for a minute till slightly brown.

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Add 1 tablespoon of tomato paste (half the pouch) and the coriander, garam masala and turmeric powder. Stir in the kidney beans and mix well to incorporate.

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Stir in the rice, 2 cups of water and 1 teaspoon of salt. Add the bay leaf in and bring to a boil. Reduce to a simmer, close the lid and cook for 15 minutes until rice is fully cooked, then turn off heat.

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Meanwhile, pre-heat the broiler and pat the fish fillets dry with a paper towel. Drizzle them with oil and then sprinkle the sambar powder and ½ a teaspoon of salt over each fillet, coating the fish all over with the seasoning.

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Place seasoned fillets on an aluminum foil lined baking tray. Broil the fillets for 8-10 minutes until fish is cooked and flaky. Wash and chop the cilantro while fish cooks.

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Remove the bay leaf and carefully fluff the rajma rice from the bottom to mix all the settled beans and masala into the cooked rice. Spoon rice onto plates and place fish over and garnish with cilantro.

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