Archive for the ‘Fish Recipes’ Category

Kerala Fish Curry

Fish Curry

=>900 gram Fish (cut into darnes)
=>1/2 tsp Turmeric powder
=>2 tbsps Coconut oil
=>1/2 tsp Mustard seeds
=>20 curry leaves
=>12 Shallots (thinly sliced)
=>1 inch Ginger (chopped)
=>5 cloves Garlic(crushed)
=>1/2 tsp Fenugreek seeds
=>3 Kodumpuli(shredded &soaked)
=>4 tsps Red chilli powder
=>salt to taste
=>(Mixed with water to a paste)

Fish Curry1Method:
=> Sprinkle salt and a  little turmeric powder over the fish pieces.
=> Heat a chatty ,oil mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned.
=> continue to sauté and add garlic and ginger. Then slightly add fenugreek contuse powder. Add fish pieces and sauté for 1 minutes.
=> Then add the kodumpulli pieces with water and mix well.
=> Blend  the outstanding turmeric powder and red chili powder in a little water and add it to the fish .Adjust salt and cover the chatti,cook on medium heat till the fish is cooked and the oil surfaces.
=> Serve hot with rice.

Fish Tacos



=> 1 cup all-purpose flour
=> 2 tablespoons cornstarch
=> 1 teaspoon baking powder
=> 1/2 teaspoon salt
=> 1 egg
=> 1 cup beer
=> 1/2 cup plain yogurt
=> 1/2 cup mayonnaise
=> 1 lime, juiced
=> 1 jalapeno pepper, minced
=> 1 teaspoon minced capers
=> 1/2 teaspoon dried oregano
=> 1/2 teaspoon ground cumin
=> 1/2 teaspoon dried dill weed
=> 1 teaspoon ground cayenne pepper
=> 1 quart oil for frying
=> 1 pound cod fillets, cut into 2 to 3 ounce portions
=> 1 (12 ounce) package corn tortillas
=> 1/2 medium head cabbage, finely shredded


=> First ,To make beer batter: In a Large bowl combine flour, cornstarch, baking powder and salt. Mix egg and beer then quickly shake into the flour mixture (don’t worry about a few lumps).
=> Then ,To make white sauce: In a Medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with dill, jalapeno, oregano, capers, cumin, and cayenne.
=> Heat oil in deep-fryer to 375 degrees F (190 degrees C).
=> Fish pieces dust lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas not too frail. To serve place fried fish in a tortilla and top with shredded cabbage, and white sauce.

Shrimp Curry

Chicken Ularthiyathu


=> 1 lb. shrimps, peeled and deveined

=> 1 onion, pureed

=> 1 tsp. ginger paste

=> 1 tsp. garlic paste

=> 1 tomato, pureed

=> 1 tsp. turmeric powder

=> 1 tsp. chilli powder

=> 1 tsp. cumin powder

=> 1 tsp. coriander powder

=> 1 tsp. salt or to taste

=> 1 tsp. lemon juice

=> Cilantro/coriander leaves

=> 1 tbsp. oil

Shrimp Curry

=> Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with
=> cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.

=> Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.

Fish Curry

Fish Curry

Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice.

-> 1 lb. fish, cut into pieces
-> 1 onion pureed
-> 1 tsp. ginger paste
-> 1 tsp. garlic paste
-> 1 tsp. turmeric powder
-> 1 tsp. chilli powder
-> 1 tsp. cumin powder
-> 1 tsp. coriander powder
-> 1 tomato, pureed
-> 1 tsp. salt or to taste
-> Cilantro/coriander leaves
-> 1 tbsp. oil

Fish Curry

-> Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and

-> coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt

-> together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.

-> Garnish with cilantro/coriander leaves.

Fish Pulao

Fish Pulao

A creamy pulao with the freshness of fish! Simple and satisfying, great for a one pot meal.
Ingredients :
-: 1 cup rice-boiled till almost done
-: 300 gm fish fillets
-: 1/2 tsp turmeric powder
-: 1 tsp chilli powder
-: 1 tsp salt
-: 1 tsp ginger paste
-: 1 tsp garlic paste
-: 1/2 cup onion paste
-: 1/4 tsp garam masala
-: 1 cup yoghurt
-: 1/4 cup cream
-: 2 Tbsp coriander leaves- chopped
-: 1/4 cup fried onions
-: Oil to pan fry
Fish Pulao
Method :

-: Mix the turmeric, chilli powder, salt, ginger, garlic, onion, garam masala and half a cup of yogurt and marinate the fish in it, for half an hour.

-: Heat the oil and pan fry the fish till brown and cooked through. Take off the heat and mix in the rest of the yogurt, cream, hara dhania and half the fried onions.

-: Place half the rice in a greased pan in a layer. Place the fish mixture in a layer over this and cover with the rest of the rice.

-: Seal the pan and place over low heat for 20-30 minutes.

-: Serve hot garnished with the rest of the fried onions.

Canadian Salmon

Canadian Salmon

Chef Vicky assumes the role of a sous chef in a traditional Acadian kitchen on Vicky Goes Foreign-Canada Tadka and cooks an amazing salmon dish.
Ingredients :
=: 1 piece / 180 gm of salmon fillet
=: 1 Tbsp of olive oil

For the Fish Marinade:
=: A big pinch of cumin powder
=: 1 Tbsp of maple syrup / honey
=: A big pinch of black pepper
=: 1/2 tsp of sugar
=: 1/2 tsp of chopped green chilli
=: 1/2 tsp of chopped ginger
=: 1/2 tsp of olive oil
=: Juice of half a lemon
=: Salt to taste

For the Vegetables on the side:
=: 1 Tbsp of butter
=: 1/2 Tbsp of olive oil
=: 1/2 tsp of ginger, finely chopped
=: 2-3 Tbsp of onions, finely chopped
=: 3-4 chanterelle mushrooms (optional)
=: 4-5 mushrooms (any)
=: 2-3 carrots, roughly diced
=: 3-4 Tbsp of fava beans / Green peas
=: 2-3 spring onions, finely chopped
=: 3-4 oven dried tomatoes
=: A pinch of lemon zest
=: A dash of water or chicken stock
=: 1/2 tsp of cracked black pepper
=: Salt to taste

Method :

=: In a bowl add the maple syrup/ honey, nice big pinch of cumin powder, big pinch of cracked black pepper, salt to taste, green chilli and chopped ginger and whisk all nicely.

=: Add olive oil, juice of half a lemon and the salmon to the above mix. Let it marinade for a while.
Canadian Salmon
=: Now, in a hot pan add butter and a dash of olive oil, onions, chopped ginger, carrots, mushrooms and chanterelle mushrooms, fava beans, spring onions, dried tomatoes and a bit of lemon zest, water or chicken stock, a pinch of black pepper and salt and sauté all for 3-4 minutes.

=: In another hot pan add 1 Tbsp of olive oil and pan seer the salmon on both sides for 2-3 minutes.

=: Serve the salmon hot along with the sauteed vegetables.

Assamese Fish Curry

Assamese Fish Curry

A lip smacking fish curry with the flavours of mustard and marinated potatoes and tomatoes.

Ingredients :
-> 500 gm fresh fish (Rohu)
-> 5 potatoes, half boiled
-> 4 tomatoes
-> 1 Tbsp black mustard seeds
-> 1 Tbsp zeera
-> 4 Tbsp fish masala
-> 2 onions, finely chopped
-> 5 Tbsp turmeric powder
-> Salt, as per taste
-> 150 ml mustard oil
-> Coriander leaves
-> 4 green chillies


-> Marinate the fish with salt, turmeric powder, fish masala and 1 tbsp mustard oil. After 15 minutes fry the fish in mustard oil.

-> Marinate the half boiled potato with salt, turmeric powder and fry it until it gets golden brown.

-> Marinated the tomato with salt and turmeric and fry it in mustard oil.

-> Put 50 ml mustard oil in a hot pan, once the oil gets hot put 1 tbsp zeera, 1 tbsp mustard seeds, 4 chopped green chillies and finely chopped onion.
Assamese Fish Curry
-> Fry all this until it gets little brown, put 1/2 tbsp turmeric powder, 1 tbsp fish powder and salt.

-> Once this gets golden brown put the fried potato and tomato into the pan.

-> Fry it for 5 minutes, pour 2 cups of warm water, covered the pan n put it in seam for 3-4 minutes.

-> Put the fried fish into the pan. Keep it on for another 4-5 minutes.

-> The recipe is ready, serve the fish curry with freshly chopped coriander and green chillies.

Khud Style Baked Indian Basa

Khud Style Baked Indian Basa

Aditya Bal cooks a banana leaf wrapped basa fish baked with some fragrant basmati rice in Raghogarh, Madhya Pradesh.

Ingredients :
-> 2 large fillets of basa fish
-> 1 cup of basmati rice, boiled

For the Marinade:
-> 1/2 tsp cumin seeds
-> 1 tsp coriander seeds
-> 1 tsp fennel seeds
-> 10-12 cloves of garlic
-> 2 Tbsp dry red chilli paste
-> 1/4 tsp turmeric powder
-> 4 tsp ghee
-> 100 gms hung curd
-> Juice of 1 lime
-> Salt to taste
-> A handful of chopped fresh coriander


-> Dry roast the cumin seeds, coriander seeds and fennel seeds,and grind to a powder. Next, char the garlic and grind to a paste with a pinch of salt.

-> Combine the ground spices and garlic paste with the dry red chilly paste, turmeric powder, salt, lime juice, hung curd and ghee. Mix well.

-> Add in a handful of chopped coriander to the marinade and then, apply the marinade to the fillets of fish till they are well coated with the paste.

-> Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the fish carefully on the rice.
Khud Style Baked Indian Basa
-> Fold the banana leaf over to make a parcel and tie with string.

-> Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry cow dung ) for 20 minutes.

-> Unwrap the banana leaf parcel, and serve the fish as is, on the bed of rice.

Healthy Patrani Machchi

Healthy Patrani Machchi

A healthy Patra-Ni-Machchi recipe, only with some mustard oil to give flavor. Pomfret wrapped in a tangy marinade and steamed in a banana leaf.
Ingredients :
=> 1 fresh pomfret (medium sized)
=> Banana leaves

For Marinade:
=> 4 tsp curd
=> 1/2 tsp turmeric
=> Some chopped garlic
=> 1 1/2 tsp mustard oil
=> Chilli flakes
=> 1/2 tsp salt
=> Half lemon, juice

For Garnish:
=> Green chillies
=> Coriander
Healthy Patrani Machchi
Method :

=> Mix all the ingredients to make the marinade for the fish.

=> Coat the fish properly with the marinade mixture. Let it rest for about 10 minutes, so that the flavors assimilate well.

=> Wrap the fish nicely in a banana leave and tie it up.

=> Place it in the steamer and let it steam gently for about 20 – 25 minutes.

=> Once done garnish with lime wedges, coriander and green chillies.

Goan Fish Curry

Goan Fish Curry

Chef Rufina from Leela Palace, Goa teaches how to make an authentic Goan fish curry. Fish marinated in lemon and cooked in a rich masaledaar gravy.
Ingredients :
-> 1 lemon, quartered
-> 2 medium sized fish
-> A pinch of salt

For the Masala:
-> 1/2 tsp cumin seeds
-> 1/2 tsp turmeric powder
-> 4 flakes garlic
-> 8 Kashmiri red chillies
-> 1 Tbsp coriander seeds
-> 1 coconut, grated
-> 1 1/2 inch lump tamarind, soaked in water
-> 1/2 cup water
-> 1 onion, finely sliced
-> 2 green chillies, sliced

Method :

-> Marinate the fish in salt and lime (half a lime) juice for 10 minutes.

-> Grind all the masalas togethar. Add a little bit of water to adjust the consistency.

-> Add the onions and green chillies to the masala and place the pan over the flame.

-> Keep the masala over the flame for about 10 minutes (two boils).

-> Once done, add the marinated fish to this masala.

-> Cook till one boil. (In case you use fish with bone cook up till two or three boils)
Goan Fish Curry
-> Serve hot.

-> Tastes best with unpolished Goan rice.