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SugarRoti Fish & Rice Recipe

SugarRoti Fish & Rice Recipe

SugarRoti Fish & Rice Recipe

4 servings / 4 steps / 7 ingredients

Fish Nu Spice

Our favorite one pot dish - rice and fish together, and when you add our SugarRoti Fish Nu Spice, these simple ingredients become amazing - just like the dish found in West Bengal, India! Bright with a spot of color with peas to make this a delicious, healthy and beautiful dish to add to your table.

Enjoy with your favorite greens, with a roti (also known as chapati – a round flatbread from India) or by itself.

Spice Level


    • 1 SugarRoti Fish Nu Spice Package
    • 3 tablespoons olive oil or ghee (clarified butter)
    • 1 medium yellow onion, finely chopped (approx. 2 cups)
    • 2 lbs frozen fish, cut into 1-inch cubes (we like trout or any mild white fish. Ask your butcher to cut into cubes)
    • ¾ cup white rice
    • 2 cups water
    • 1 cup frozen peas
    • 2 tablespoons lemon juice


    • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
    • ¼ cup fresh cilantro, finely chopped


    1. Heat oil in a large saucepan over medium heat. Add SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
    2. Add onions and serrano. Sauté until onions are tender. Add rice and stir, scraping bottom of pan (4-5 min).
    3. Arrange fish, add peas and water. Cover, simmer until rice is cooked and fish is tender.  (25 min).
    4. Sprinkle with lemon juice and garnish with cilantro before serving.

    *Leftovers can be refrigerated up to 3 days or frozen

    Recipe Notes

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