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Fish Recipes

 

Our country has a variety of cuisines from North to South and East to West. What is more interesting is the fact that the same ingredient gets treated and cooked differently across cities. Here, we bring you fish recipes from across the country. These are absolutely fantastic and satisfying.

 

1BENGALI FISH CURRY

Ingredients:

1 tsp cumin
1 tsp coriander seeds
1 tsp mustard seeds
4-5 dry red chillies
½ cup water
Oil to cook
1 tbsp ginger-garlic paste
1 cup chopped tomatoes
300 gms fish (your choice)
Salt to taste

Method:

Add cumin, coriander seeds, mustard seeds, red chillies, water in a mixture and grind into a fine paste. Heat oil in a pan. Add the paste and cook till the oil leaves the sides of the paste. Add the tomatoes and cook. Now add the fish, salt to taste and some water. bring the curry to a boil and then cook on a low flame until the fish is tender. Serve hot with rotis or steamed rice.

 

2SOUTH INDIAN FISH CURRY

Ingredients:

Oil to cook
1 tsp mustard seeds
1 tsp cumin
1 tsp fenugreek seeds
3-4 dry red chillies
1 cup onions (finely chopped)
1 tbsp ginger-garlic paste
1 cup tomatoes (finely chopped)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 tbsp tamarind water
300gms fish (your choice)
2 tbsp kasuri methi
Salt to taste
Some curry leaves
Some coriander leaves

 

Method:

Heat oil in a pan. Add mustard seeds, cumin. fenugreek seeds, red chillies and cook. Now, add the onions, ginger-garlic paste, tomatoes, little water and cook. Add the tamarind water, salt and the fish and cook until the fish is tender. Add curry leaves and kasuri methi. Mix well. Garnish with coriander. Serve hot with steamed rice.

 

3FISH FRY

Ingredients for 1st marinade:

1 whole pomfret fish
1 tsp turmeric
2 tbsp lemon juice
3 tbsp ginger-garlic paste

Ingredients for 2nd marinade:

3- dried red chillies
5-6 cloves garlic (finely chopped)
One medium ginger (finely chopped)
1 tsp black pepper
2 sticks cinnamon
3- cloves
1 tsp cumin seeds
1 tsp turmeric
1 tsp sugar
1 tbsp vinegar
Salt to taste

Method:

Make a horizontal slit at the side of the fish so that it opens like a bag. Marinate the entire fish with the ingredients for the first marinade and refrigerate for two hours. Take all the ingredients of the second marinade and grind into a fine paste. Stuff this masala into the fish and then fry on a low heat, keep turning. Serve with salad and pudina chutney.

 

4SIMPLE FISH CURRY

Ingredients:

300gms fish fillets
½ cup ginger (julienne)
½ garlic (julienne)
2-3 green chillies (slit)
1 cup onions (julienne)
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
Some curry leaves
1 tsp mustard seeds
1 tsp peppercorns
Salt to taste
1 cup coconut milk

 

Method:

Heat oil in a pan. Add the mustard seeds, peppercorns, curry leaves and cook. Now add the ginger, garlic and onion juliennes and cook. Add the green chillies. Add turmeric powder, red chilli powder and coriander powder. Add the fish. Season with salt. Add coconut milk and cook until the fish is tender. Serve hot with steamed rice or rotis.

 

5SPICY FISH CURRY

Ingredients:

500 gms fish
1 cup desiccated coconut
4-5 dry red chillies
2-3 kashmiri red chillies
2-3 bore red chillies
8 cloves of garlic
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp tamarind extract
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Oil to cook
1 tsp mustard seeds
1 tsp curry leaves
2 green chillies (finely chopped)
Some ginger (finely chopped)
1 cup onions (finely chopped)

 

Ingredients for the Tempering:

Oil
1 tsp mustard seeds
2 Kashmiri dry red chillies
Some curry leaves

 

Method:

Dry roast coconut, all the chillies, garlic, coriander seeds, cumin seeds and blend with tamarind extract. Add turmeric powder, red chilli powder, salt, water and blend again. The paste is ready. Now heat oil in a pan. Add mustard seeds, green chillies, ginger and onions and cook. Now add the paste and mix. Add some water and bring it to a boil. Now add the fish and cook. Once it is ready, make the tempering and pour over the gravy. Garnish with coriander leaves. Serve hot with rotis/rice.

 

6PUNJABI FISH CURRY


Ingredients:

500 gms fish (your choice)
Oil
1 ginger (finely chopped)
4-5 cloves of garlic (finely chopped)
½ cup onion paste
2 bay leaves
1 cinnamon stick
3- cloves
2-3 green cardamoms
4-5 whole black peppercorns
1 tbsp cumin seeds
1 cup tomato puree
Salt to taste
1 tsp red chilli powder
1 tsp turmeric powder
½ cup curd

 

Method:

Dry roast the black peppercorns, cloves, cinnamon, cardamoms, cumin seeds and then grind. Keep this aside. Heat oil in a pan and add ginger, garlic, onion paste, bay leaves and cook. Now add the tomato puree and cook until the oil leaves the sides of the gravy. Add salt, red chilli powder, turmeric powder and the fish. Cook for some time. Now make a hole in the centre of the pan by pushing the curry at the sides. Put curd in the centre and slowly fold the curry into the curd. Now add the masala that was dry roasted in the beginning. Garnish with coriander leaves. Serve hot with with naans or rotis.

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