Fish Fried Rice
Stir-fried rice with flaked fish, vegetables, and Bihar spices. Purnia Bengali-influenced dish from border region cuisine.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- fish — 250 g (chopped)
- rice — 250 g (ground)
Tempering
- Mustard Oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Boil the rice with a little salt until just cooked but firm, then spread it on a plate and let it cool completely so the grains stay separate.
- Clean the fish pieces, pat them dry, rub with a little salt and shallow fry in a pan until golden and cooked through, then flake the fish into small pieces, discarding any bones.
- Heat the mustard oil in a large kadai or wok until it just starts to smoke, then lower the heat slightly to cool it a touch.
- Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
- Add the cooled rice to the kadai and toss on high heat for 2 to 3 minutes so the grains pick up the mustard oil flavour.
- Add the flaked fish and salt, and stir-fry everything together on high flame for another 3 to 4 minutes, tossing continuously so the fish mixes evenly without breaking down too much.
- Turn off the heat, sprinkle chopped coriander leaves over the rice and give it one final toss.
- Serve the fish fried rice hot.
Common questions
- Fish Fried Rice ko English mein kya kehte hain?
- पूर्णिया मछली फ्राइड राइस ko English mein Fish Fried Rice likhte hain.
- Ek plate Fish Fried Rice mein kitni calories hoti hain?
- 286 kcal per plate.
- Kitna time lagta hai?
- 35 min lagta hai — 15 min taiyari, 20 min pakana.