Ingredients :

6 slices fish or 1 cup prawns
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
1-inch piece ginger
1 tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water

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How to make Goa Traditional Fish Curry

. Wash, clean and pat dry prawns or fish.
. Mix it with the salt, chillies or peppers and onion. Keep aside.
. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
. When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted.
. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick.
. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce.
. Stir cook, adding more salt if necessary.
. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.



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

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How to make Fish Pakora. 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.

fish pakora




2 fillets surmai fish (You can use any available fish)
2 Tbsp oil, to pan fry

    For the  marination:

7-8 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
9-10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 Tbsp water
1/2 tomato, chopped
1 Tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 Tbsp cornflour, to sprinkle

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How to make Chettinad Fish Fry

. Cut the fish fillets into equal medium sized pieces.
. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
. Pound them together till pulp like and spread it over the fish pieces.
. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
. Marinate the fish and keep in the fridge for 15-20 minutes.
. In a pan, fry the fish with the refined oil and serve hot.



250 gm white fish-cut into cubes
1 medium onion
1 medium tomato
6-8 garlic cloves
2 fresh green chillies-deseeded and sliced
6 Tbsp oil
1/2 cup fresh coconut paste
1/4 tsp red chilli paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt
2 whole dry red chillies
1/2 tsp black mustard seeds
8-10 curry leaves
1/2 cup tamarind extract
1 cup water

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How to make Kerala Fish Curry

. Make a paste of onion, tomatoes, garlic and green chillies.

. Keep aside.

. Heat oil in a pan.

. Add coconut paste and cook until golden brown.

. Add dry spices and cook for about 3 minutes, keep stirring.

. Remove from heat and keep aside.

. Heat the remaining oil in another saucepan.

. Add whole red chillies, curry leaves and mustard seeds.

. Fry until the seeds start spluttering.

. Add onion paste and fry until brown.

. Add the cooked coconut paste, tamarind extract and a cup of water.

. Stir well and bring to a boil.

. Add fish pieces and simmer for about 10 minutes.

. Serve hot with boiled rice.



1 Sole (fish)
1 lemon
1 Tbsp red chilli powder
1 Tbsp heeng
1 Tbsp ajwain
1 Tbsp ginger & garlic paste
1 Tbsp besan
2 Tbsp maida,
1 Tbsp turmeric powder
1 Tbsp chaat masala,
Pepper powder

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How to make Amritsari Fried Fish

. Marinate the fish pieces with lemon juice, salt, red chilli powder, heeng,  ajwain, ginger-garlic paste, besan, maida, & turmeric powder.

. Now, deep fry fish.

. Sprinkle some chaat masala & serve.



8-9 medium sized fish fillet, washed
1 1/2 tbsp ginger-garlic paste
juice of one lemon
pinch cumin pwd
large pinch coriander powder
pinch turmeric pwd
1 1/2 tsps red chilli pwd
salt to taste
1 1/4 tbsps oil
few curry leaves

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How to make Vanjaram Vepudu:

. Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat     dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts.

. Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium       flame.

. Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.

. Serve hot with onion rings and lemon wedges.



For Marinade:

400 to 500 grams or 1 lb fish
¾ tsp ginger garlic paste (1 tsp if using many small pieces)
1 small tomato chopped finely(optional)
½ tsp red chili powder
¼ to ½ tsp biryani masala or garam masala
⅛ tsp turmeric
1 ½ tbsp. lemon juice
Salt as needed

Biriyani gravy ingredients:

2.5 to 3 tbsp. oil
¾ cup onions thinly sliced and layers separated
1 bay leaf
1 star anise/ biryani flower
3 green cardamoms / elaichi
1 small cinnamon stick
4 to 6 cloves
½ tsp shahi jeera
1 small strand of mace
1 ¼ tsp ginger garlic paste
¾ to 1 tsp biryani masala powder
½ tsp coriander powder
½ tsp red chili powder
¾ cup yogurt/curd(semi thick) or coconut milk
1 tsp kewra water
handful of mint/pudina, coriander leaves
pinch of saffrom
2 tbsp. milk
salt as needed

for biryani rice:

1 ½ cups basmathi rice
salt as needed

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How to make fish biryani:

. Soak saffron in warm milk. set aside.
. Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.
. Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.
. Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.
. Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.
to the same pan, add spices and fry them.
. add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.
. Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.
. Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.
. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.
. Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.
. Allow fish biryani to rest for about 15 minutes before serving.







1 dozen, 1″ thick pieces of fish (any fish with firm white flesh)
7-8 dry red chillies
Golf-ball sized lump of tamarind (soak in 2 cups hot water)
2 tbsps coriander powder
1 tsp turmeric powder
1 small coconut grated
2 cups coconut milk
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp fenugreek seeds
8-10 curry leaves
2 green chillies
2 medium-sized onions ground to a paste
1 large tomato chopped fine
1 tbsp garlic paste
1/2 tsp freshly ground pepper
1/2 tsp cumin powder

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How to make fish curry:

. Use a mortar and pestle to pound the dry red chillies into a coarse paste with a teaspoon of water.
. Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.
. Mix the red chilli paste and tamarind juice with the coriander and turmeric powders and salt to taste. Also add the grated coconut and half the coconut milk. Mix well.
. Put the pieces of fish in a large, flat dish and pour the above mixture over it to cover. Make sure all the pieces are coated. Marinate for 3 hours.
. Heat the cooking oil in a deep pan, on a medium flame till hot. Add the curry leaves, fenugreek seeds, green chillies. Fry till spluttering stops.
. Now add half the onion paste. Fry till the onion begins to brown very slightly.
. Add the chopped tomato. Fry till the masala starts to release its oil and turn darker. Stir frequently while frying.
. Now add the fish marinade and stir. Bring to a boil (on medium heat). Add the remaining onion paste, the garlic paste, pepper, cumin and remaining coconut milk.
. Simmer and cook till oil begins to appear on top of the gravy. Add the pieces of fish now and cook till done. If stirring, do so very gently to avoid breaking the pieces of fish.
. Turn off heat and serve South Indian Fish Curry with plain boiled rice.







400 to 500 grams fish
1 tsp pepper corn (I used 1.5 tsp)
½ tsp saunf/ fennel seeds
2 sprigs curry leaves
1 tsp ginger garlic paste
1 to 2 green chilies slit and chopped
1 to 2 tbsp oil or ghee (ghee tastes best)
½ to ¾ tsp garam masala (optional)


1 tbsp lemon juice
¼ tsp turmeric
½ tsp red chilli powder
Salt as needed

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How to make fish roast recipe:

. Marinate fish with marination ingredients.
. Powder together fennel seeds and pepper corn.
. Heat a wide pan with ghee or oil.
. Add ginger garlic paste, chilies and fry until the raw smell goes off.
. Spread the oil well in the kadai. Place the fish pieces.
. Fry them on both the sides for 2 to 3 mins.
. Sprinkle half of the pepper and saunf powder evenly. Add curry leaves.
. Flip them and sprinkle the rest of the powder. Fry until done. You can adjust salt now, if needed add more. If using garam masala powder you can sprinkle now.


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