Sometimes, last night’s fried fish tastes even better the next day especially when it’s turned into a comforting bowl of fish rice. This recipe is perfect for using up leftover fish fry, giving it new life with fragrant spices, fluffy rice, and fresh herbs. It’s quick to make, full of flavor, and a great way to avoid food waste while still enjoying a hearty, home-style meal.
Ingredients
Preparation Steps
Prepare the fish
Remove bones from the leftover fried fish pieces (keep them in large flakes).
Set aside on a plate.
Fry the aromatics
Heat oil in a large pan or wok.
Add curry leaves, sliced onion, and slit green chilies.
Sauté until onions turn soft and lightly golden.
Add spices
Add ginger-garlic paste and sauté for 30 seconds until fragrant.
Add turmeric powder, red chili powder, and coriander powder.
Mix well on low heat for 20–30 seconds.
Mix in the fish
Gently add the fish flakes to the pan.
Stir carefully so the pieces don’t break too much.
Let it fry for 1–2 minutes to absorb the spice flavors.
Add rice
Add cooked rice to the pan.
Sprinkle salt (adjust to taste).
Mix gently from bottom to top so the rice gets coated with the masala.
Finish and serve
Add chopped coriander leaves and lemon juice (optional).
Give a final gentle mix.
Serve hot with curd or raita.
Fish Rice made from leftover fish fry is not just a quick fix—it’s a flavor-packed comfort dish that tastes like it was planned all along. The spices and herbs revive the fish beautifully, and the rice soaks up all the savory goodness. Serve it fresh and hot for a wholesome meal that turns leftovers into something truly satisfying.
