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Best Fish Recipes from India

by: Anshika

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.