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Best Fish Recipes from India

by: Anshika | last updated: November 24, 2009
Category: Recipe, Food & Drink | Tags: India, Food, indian food, indian cuisine, fish recipes, Indian fish recipes, Indian fish curry, indian cooking, indian gravy
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Best Fish Recipes from India

Indian fish recipes are well known all over the world. These recipes are delicious, yummy and li[p smacking. Fish is included in daily meals in almost all the coastal regions of India. It is a staple food of West Bengal and most of the Konkan region. Fish is the most popular and preferred sea-food all over the world. The exotic Indian Fish recipes are a must try and must haves. Here we provided some of the exotic Indian fish recipes.

Fish Curry:
 Ingredients:
  • 250 gms fish washed, sliced
  • 1 cup coriander leaves chopped
  • 2 tomatoes finely chopped
  • 8 cloves garlic
  • 2 green chillies chopped
  • 1 tsp methi seeds
  • 1 tsp coriander powder
  • A pinch turmeric powder
  • Salt To Taste
  • oil as required.
Method:
  • Marinate the fish in salt and turmeric powder for 15 minutes.
  • Shallow fry the fish pieces, drain and keep aside.
  • Grind the coriander leaves, garlic and green chillies.
  • Heat oil, add masala paste and fry till the oil separates out.
  • Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
  • Add about 1 cup water. Bring the gravy to a boil.
  • Add the fish slices and cook for 10 minutes.
  • Serve fish curry hot.

Image credit: http://www.bestcurry.ch/innovaeditor/assets/F_FishCurry.jpg

Fish Pakoda
 Ingredients:
  • 4 white fish fillets (steamed and cut into pieces)
  • 2 eggs
  • A large pinch of salt
  • A pinch of red chili powder
  • 2 tbsp corn flour
  • 2 tbsp lemon juice
  • 1 tsp chopped coriander leaves
  • Oil for deep-frying pakoda

Method:
  • Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
  • Heat oil in a kadhai or deep-frying pan.
  • Dip each fish piece into the batter and fry in batches till golden and crisp all over.
  • Serve the fish pakora hot with your favorite chutney or ketchup.

Image credit: http://www.kevineats.com/pics/2009/090925-AshokaTheGreat/DSC02410.jpg

Fried Fish
 Ingredients:
  • 900 gms./ 2lb Fish
  • 1cup gram flour (besan)
  • 1 green chili (chopped)
  • Salt To Taste
  • 1/2 tsp turmeric powder
  • 3 tbsp fresh bread crumbs
  • 1/2 tsp red chili powder
  • 1/2 black pepper powder
  • 2 cups water
  • 3 tbsp chopped coriander leaves

For Garnishing :
  • 1 lemon (sliced)
  • 2 tomatoes (sliced)

Method:
  • Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
  • Rinse the fish under running water.
  • Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
  • Heat the oil in a kadhai or wok .
  • Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
  • Serve batter fried fish hot garnished with lemon & tomato slices.

Image credit: http://3.bp.blogspot.com/_7ifOWK2lh6Y/Re0CuPZ3LYI/AAAAAAAAAWc/v92xjmZdL2I/s400/fried+fish+2.JPG

Kerala Fish Curry:
Ingredients:
  • 400 gms fish pieces
  • 1/2 cup chopped onion
  • 1 tsp chopped ginger
  • 2 tbsp tamarind pulp
  • 1/2 cup coconut milk
  • 1/2 cup fresh grated coconut
  • 2 dry red chili
  • 1 tsp red chili powder
  • 1 tbsp soaked rice
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt To Taste
Method:
  • Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
  • Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
  • Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
  • Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
  • Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
  • Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
  • Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Image credit: http://farm3.static.flickr.com/2191/2247278763_aaa9944a69_b.jpg

Patrani Machi:
 Ingredients:
  • 800 gms fish
  • little vinegar
  • salt to taste
  • banana leaves to wrap each fillet
  • 30 ml groundnut oil
  • 3 lemons
For coconut chutney :
  • 100 gms fresh coconut
  • 50 gms coriander
  • 6 green chillies
  • 20 gms garlic
  • 5 gms chilli powder
  • 15 gms coriander seeds
  • 15 gms cumin seeds
  • 60 ml lemon juice
  • Salt To Taste
  • 15 gms sugar
Method:
  • Clean and wash fish.
  • Make fillets and cut each fillet into two.
  • Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
  • Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
  • Wash, slit and remove the seeds from the green chillies. Peel garlic.
  • Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
  • Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
  • Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
  • After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.

Image credit: http://www.hinduonnet.com/thehindu/mp/2009/05/16/images/2009051651890802.jpg

Fish Korma:
 Ingredients:
  • 1 kg fish
  • 1/2 cup curd
  • 1/2 cup onion paste
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp coriander paste
  • 6 cardamom
  • 1 inch cinnamon
  • 2 tsp salt
  • 3/4 cup ghee or oil
  • 6 green chilli
  • 2 tbsp kewra
  • 1 tbsp sugar
  • 1 tbsp lemon juice
Method:
  • Use large fish for korma.
  • Do not cut the fish into too small pieces.
  • Carp is great for Korma.
  • Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
  • Turn over the fish once (be careful).
  • When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  • When the oil begins to float on top, you are done.
  • Serve fish korma hot with tandoori roti or rice.

Image credit: http://tajmahalprescott.com/wordpress/wp-content/uploads/2009/10/fish-madras-300x272.jpg

Fish Moilee:
 Ingredients:
  • 1 fish Rawas, Surmai or Halwaa
  • 1 onion cut in strips
  • 1 inch ginger grind to paste
  • 10-12 green chillies chopped
  • few curry leaves
  • 1 tomato cut in strips
  • 1/2 coconut grated
  • 1/2 tsp cornflour
  • 1/2 tsp lime juice
Method:
  • Marinate fish in salt for 15-30 minutes and semi-fry carefully.
  • Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
  • Soak the grated coconut in warm water and then remove and keep aside first milk.
  • Take rest of the milk, pour into fried masala and put in fish pieces.
  • Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
  • Then add first milk. Add juice of half a lime or to taste.

Image credit: http://farm3.static.flickr.com/2065/2305818860_74187a1f18.jpg

Goan Fish Curry:
 Ingredients :
  • 500 grams pomfret
  • 1 onion,
  • 1 small tomato,
  • 3 green chillies,
  • ½ cup coconut milk,
  • 8 red chillies,
  • 1 tablespoon coriander seeds,
  • ½ teaspoon cumin seeds,
  • ½ tablespoon chopped ginger,
  • ½ teaspoon chopped garlic,
  • ½ tablespoon tamarind paste,
  • ½ teaspoon turmeric,
  • 1 tablespoon oil and
  • salt to taste.
Method:
  • Clean the fish and slice it.
  • Finely chop the onion and tomato each separately.
  • Slit the green chillies and remove all the seeds.
  • Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish.
  • Wash it well and then drain the water completely.
  • Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste.
  • Now take a pan and pour the oil. Bring to heat and add the onions.
  • When the onions are golden brown add the paste and tomatoes.
  • Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste.
  • Now stir well and cook on a low flame for five to six minutes.
  • Ensure that the fish should be cooked and still firm.

Image credit: http://farm1.static.flickr.com/24/95687399_b7fea86907.jpg

Maharashtrian Fish Curry:
 Ingredients :
  • 500 grams of any white fish,
  • 2 tablespoons tamarind paste,
  • ½ cup coconut milk,
  • 1 green chilly,
  • ½ teaspoon asafoetida powder,
  • 2 garlic flakes,
  • 2 teaspoons red chilly powder,
  • ½ teaspoon turmeric,
  • 2 teaspoons garlic paste,
  • 1 tablespoon oil and
  • salt to taste.
Method:
  • Clean the fish slices thoroughly and wash them.
  • Now put the slices in a bowl and add the tamarind paste, garlic paste, turmeric powder, red chilly powder, coriander powder and salt to taste.
  • Mix all these ingredients and let it marinate for half an hour at least.
  • Crush the garlic flakes and set it aside.
  • Now take a pan and heat some oil. When the oil is very hot put in the crushed garlic, asafoetida, chopped green chilly and sate briefly.
  • Now add the marinated fish slices along with the marinade, sprinkle a little water is required. Now cover, simmer and cook for 20 minutes or till the fish is ¾th cooked.
  • Now pour in the coconut milk slowly and bring to boil.
  • Again simmer, cover and cook for another three minutes.
  • The fish should be ready and it must be firm.
  • Remove from flame and serve with rice.

Image credit: http://3.bp.blogspot.com/_BtRvCjCVBpQ/SQsyn3PquvI/AAAAAAAAFYg/YO_7DQYTp44/s400/PA280139.JPG

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