Ingredients non vegetarian 2 servings

• Two cups of soaked rice ( soak only for 30 minutes before cooking)
• 1 cup of tomato sauce
• 1 cup of fresh mix vegetables- for different colors ( Capsicum, Carrots, Peas, Corn)
• Vegetable/Olive Oil
• 1 tsp. Cumin/Zeera powder
• Salt to taste
• 1 tsp of red chili powder
• Fresh chopped cilantro/coriander/dhaniya

For Marinating Fish:

• Two Fillets Atlantic Salmon (cut in two pieces each- Dinner for four)
• Juice of 1 Lemon, and take lemon zest for same.
• 1 tsp. lime zest
• 2 garlic cloves minced very thinly
• Salt & Pepper to taste
• 2 tsp. of Olive oil
• ½ tsp. of red chili powder
• 1 tsp. of vinegar
• 1 tsp. hot sauce

Directions

Rice:

1. Mix all the ingredients for marinating and marinate the fish for 1 night before or 7-8 hrs  before you cook.
2. Take a non stick skillet and add zeera/cumin seeds to 2 tsp of vegetable/olive oil.
3. Now add salt and red chili powder.
4. Add mix vegetables and let them cook till they turn crispy light brown.
5. Now add tomato puree/sauce to it and let it cook for 2-5 minutes.
6. Add soaked rice to it without water and stir it for two minutes until each rice grain is coated with your mixture.
7. Now add 1 to 1 ½ cups of water and let it cook till 15-20 minutes.

Cooking Fish:

Till Rice cooks start with fish.

1. Spray non stick oil spray on a grilled pan/plate (if you don’t have a grilled pan you can use non stick skillet also)
2. When it is medium heated add the fish, do not add sauce just fish.
3. Let the fish cook on each side for 3-5 minutes until it is golden brown. If you flip before this fish will not be cooked properly and will break while flipping.

For Sauce
Heat on low heat leftover marinating sauce and 2 tsp of vinegar and 1 tsp. of vinegar.
 Serve rice with Salmon in individual plates and garnish with spicy and sour sauce on it. Enjoy

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