fish rice recipe - quick fish and

rice recipe
Ingredients (240 ml cup used)

for marination
250 grams fish pieces
tsp ginger garlic paste
tsp red chili powder
tsp garam masala
little turmeric powder
salt as needed
lemon juice as needed
other ingredients
2 sprigs curry leaves
1 tsp garlic chopped
1 to 2 tbsp ghee or oil
2 to 3 green chilies slit
1 cup rice (basmathi or jasmine preferred)
1 onion thinly sliced
cashews and raisins as desired.
tsp pepper powder
salt as needed
Instructions
1.
2.
3.
4.
5.
6.
7.
8.

wash, soak and cook rice al dente. It can be cooked in a pot or cooker. Once done cool it
completely.
Marinate fish and set aside for 10 mins.
Fry garlic in hot ghee and then add curry leaves and fish. Fry for 3 mins and then flip .
Add more spice powders if you like. Fry until it is done on both the sides. Transfer this to a
plate.
Add more ghee or oil to the pan.
Fry onions, green chili until onions turn golden.
Then add curry leaves, nuts and raisins. Saute everything well until the nuts are roasted
well.
Add cooled rice, salt and pepper. Switch off and mix well.
Serve rice and fish with fresh salad or sliced onions and carrots.

Fish curry recipe | How to make

fish curry recipe

Ingredients (240 ml cup used)

Marination
Fish 400 to 500 grams
1 tsp ginger garlic paste
tsp turmeric
to tsp red chilli powder
Salt as needed
other ingredients
2 tbsp oil (adjust as needed)
2 medium onions sliced or cup sliced
2 medium ripe tomatoes (do not use very sour)
tsp saunf (optional)
2 tbsp coconut grated
1 tsp red chilli powder (adjust as needed)
1 sprig curry leaves
1 green chili chopped or slit
1 small onion chopped finely (optional)
1 tsp ginger garlic paste
1 to 1 tsp garam masala (refer notes)
1 cup water

Instructions
1.

Marinate fish with ingredients mentioned under marination. Set aside

till we need.
2.
Fry onions in 1 tbsp oil until lightly golden. Saute tomatoes as well
until soft and mushy.
3.
Fry coconut, red chili powder, turmeric (optional) along with onions
and tomatoes until the mixture turns fragrant. Make sure the raw smell
has gone away from all the ingredients.
4.
Cool this and blend to a smooth or coarse paste to suit your liking. If
needed add 2 tbsp water to blend well.
5.
This step is optional. Fry fish in 1 tsp oil slightly until the raw smell
goes away just for 2 to 3 mins on both sides.
6.
Add 1 tbsp more oil to the kadai. Allow cumin to splutter. Fry onions,
curry leaves and green chili until the onions turn golden.
7.
Saute ginger garlic until the raw smell goes off.
8.
Add the ground paste, red chili powder (optional) and garam masala.
Fry until the mixture smells good.
9.
Pour 1 cup water. Bring it to a boil. Cook until the oil begins to
separate and the gravy thickens a bit.
10. Drop the fish pieces and cook on a medium heat covered.

11. Gently flip them after 3 to 4 mins or more depending on the thickness
of the piece.
12. Cook on both the sides until cooked. Fish pieces bulge a bit when
cooked completely.
13. Garnish with coriander leaves if desired.

Notes
The kind of garam masala to use depends on ones choice of the gravy. Some
folks do not prefer strong garam masala as they like to keep the fish flavour
dominant. But we use a stronger garam masala. Also do adjust the quantity
of masala to suit your taste.

lemon pepper fish fry recipe | fish roast | easy fish

recipes
Ingredients (240 ml cup used)

400 to 500 grams fish

1 tsp pepper corn (I used 1.5 tsp)
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)
to tsp garam masala (optional)
marination
1 tbsp lemon juice
tsp turmeric
tsp red chilli powder
Salt as needed

Instructions
1.
2.
3.
4.
5.
6.
7.
8.

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.

fish biryani recipe | how to make fish biryani | dum

biryani recipe
Ingredients (240 ml cup used)

ingredients for marinade

400 to 500 grams or 1 lb fish
tsp ginger garlic paste (1 tsp if using many small pieces)
1 small tomato chopped finely(optional)
tsp red chili powder
to tsp biryani masala or garam masala
tsp turmeric
1 tbsp. lemon juice
Salt as needed
Biriyani gravy ingredients
2.5 to 3 tbsp. oil
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
tsp shahi jeera
1 small strand of mace
1 tsp ginger garlic paste
to 1 tsp biryani masala powder
tsp coriander powder
tsp red chili powder
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 cups basmathi rice
salt as needed

Instructions
1.

Soak saffron in warm milk. set aside.

2.

Soak rice for at least 20 minutes and cook till al dente. Do not make
the rice mushy but it must be cooked fully.
3.
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.
4.
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.
5.
Add more oil to the pan and fry onions till lightly golden, set aside a
few for garnish.
6.
to the same pan, add spices and fry them.
7.
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.
8.
Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set
this aside.
9.
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.
10. Layer the rice again and then sprinkle coriander leaves, mint leaves
and fried onions. pour the saffron milk. Sprinkle kewra water.
11. 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.
12. Allow fish biryani to rest for about 15 minutes before serving.
how to make onion raita for biryani
1.
Slice thinly 1 large onion, chop chilies and coriander leaves. You can
deseed the chilies. Whisk one cup curd/ yogurt/dahi with salt, add the
chopped ingredients and mix. You can add more or less curd as desired.
Cumin powder can also be used. It aids in digestion.

Notes
tsp shahi jeera, 1 bay leaf, 3 green cardamoms, 4 cloves,1 cinnamon stick
can
be
added
to
cooking
rice.
If using frozen fish, after marination do not leave it for longer than 10 to 15
minutes. I have found that the ginger garlic makes the fish break quickly
while getting cooked.

easy fish fry recipe, how to make fish fry | fried

fish recipe
Ingredients (240 ml cup used)

kg fish fillets
Oil as needed

First marination
1 tbsp. ginger garlic paste or coarsely crushed
Lemon juice as needed
Salt as needed
tsp turmeric
tsp garam masala
tsp coriander powder (if garam masala is very strong)
tsp red chili powder
Second marination
1 tbsp. rice flour
1 tbsp. besan / chickpea flour / gram flour
Salt as needed
to tsp red chilli powder or paprika (adjust to suit your taste)
tsp saunf
tsp ajwain
tsp Kasuri methi or 1 sprig curry leaves chopped finely

Instructions
1.

Mix all the ingredients mentioned under first marination. Taste the
marinade and adjust salt or spice as needed.
2.
Powder ajwain and saunf together or crush them coarsely. Mix all the
ingredients mentioned under second marination. Repeat tasting this a
bit. Adjust whatever is needed.
3.
Wash fish fillets thoroughly. If using a fish like salmon, make slits in
the fillet.
4.
Drain off the water completely. Marinate with marinade prepared in
step one. Set this aside for about 15 minutes.
5.
Place the fish in flour mixture we prepared in step 2. Make sure flour
coats well on to the fish on both the sides. Fish looks floury at this stage.
Set this aside till the dry flour turns moist. The moisture in the fish
makes the flour damp and it sticks well to the fish. This takes around 10
to 15 minutes
6.
Heat a tawa. Add oil and spread it well. Heat it on a low flame. Fry till
crusty on both the sides. Be gentle while flipping the fish otherwise the
masala comes out. Fish can be pan fried or shallow fried both yield
almost the same result.
7.
Garnish with onion wedges and grated carrot. Serve with a meal or as
an appetizer.
For grilling the fish.
1.
After the second marination, Gently brush a generous amount of oil
over the fillet. heat the oven at 170 C for 15 minutes and grill for about
25 minutes. You may need to grill for more or long depending on the
thickness of the fillet or the variety of fish.

andhra fish fry recipe (chepa vepudu) | Indian fish

recipes
Ingredients (240 ml cup used)
Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
tsp ginger garlic paste
to tsp red chili powder
to tsp garam masala powder

Instructions
1.

Apply salt to fish and rinse it well. Drain thoroughly. Mix all the
ingredients except oil. Apply to the fish. Keep this aside for 10 minutes.
It absorbs flavors well.
2.
Heat a small pan with oil or ghee. When the oil turns hot enough fry it
for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is
fried properly. Add curry leaves and fry until crisp. Drain to a kitchen
tissue.
3.
Serve with onion wedges.

Notes
Adjust the masala to suit your taste

method 2- Learn to make andhra fish fry or

ghee roast using curried fish
There are several versions of the Andhra fish fry recipe, but this is how it is done in my
family for several decades. This recipe beats all the other recipes that I have tried and
tasted,

in

terms

of

taste

and

effort.

The fish is curried first and is refrigerated to soak or marinate in the gravy for almost 8
hours or till the next day and then it is ghee roasted. It can even be prepared with left
overs. We make the fish pulusu in large quantities and refrigerate. The next 48

hours, we use up the pieces to make the ghee roast and finish the pulusu too.
Before I move on to the recipe, let me tell, why this tastes great. Since the pieces are
soaked in the curry for several hours, it absorbs all the flavors and taste of the
tamarind, red chili powder and garam masala. Apart from this, the pieces are roasted
in ghee, large quantity of curry leaves and freshly ground pepper which enhances the
flavors

and

taste.

It

is

must

try

in

the

winters.

*I have never tried this with salmon and may not be suitable for this recipe. Adding
garam masala, red chili powder and ginger garlic paste is optional. You want to spice
it

up

more,

you

can

use

them.

Ingredients
2

Fish

pieces

Salt

soaked

in

curry

sprigs
tsp.

ground

little

tsp.

to

Red

of

freshly

very

(it

pepper

is

at

least

curry

already

salted

is
in

the

as

masala as

curry)
paste

tbsp.

powder

hours

preferred)

garlic

leaves

(coarse

Ginger

chili

Garam

or pulusu for

Ghee

needed

(optional)

needed

(optional)

Instructions
Remove the pieces from the gravy and set aside. If you wish you can add some
coriander
Heat
Add

leaves
a
curry

heavy
leaves

from
bottom
and

Add ginger garlic paste and saut.

the

nonstick
fry

till

pan
they

pulusu.
with

ghee.

turn

crisp.

Increase the flame to highest. Add fish and sprinkle little salt and pepper. Fry for
around
Reduce

2
the

flame

to

medium.

Fry

mins.
for

around

to

mins.

Add garam masala, chili powder if desired. Mix well and off the heat.
Serve with curry and rice.

baked fish recipe Indian style |

grilled fish recipes
steps by step pictures on baked fish recipe
1. Wash fish thoroughly under running water. wipe off excess moisture with kitchen
tissues. Make incisions or slits on the fish. make a coarse paste of the all the
ingredients and marinate. Set aside for about an hour or overnight in the fridge.

2. Preheat the oven at 160 C for about 15 minutes and then remove the excess
marination from the skin and set aside on the tray. Bake the fish. More details in the
recipe

instructions

below.

Serve grilled fish as a appetizer or with a meal.

vanjaram vepudu how to make

spicy vanjaram fish fry recipe
how to make spicy vanjaram fish fry with step
by step photos
1.Wash fish under running water. If you are using frozen fish or it has odor, you can
pour 1 tbsp vinegar to the fish and wash off. Drain off the water thoroughly
2.

Marinate

the

fish

with

ingredients

mentioned

under

marination.

3. Heat a pan with ghee and add curry leaves. Saute till the curry leaves turn crisp
4.

Place

the

fish

in

the

pan.

5.

Cover

it

and

cook

on

very

low

heat

for

to

mins.

6. Flip it to the other side gently, it will be tender take care not to break. Cover again
and

cook

for

another

to

mins.

7. Open the lid. It will ooze out moisture. Increase the flame slightly. Roast till all the
moisture

evaporates

and

it

turns

slightly

golden.

8. Flip again and roast on the other side. If desired you can add little more red chili
powder

and

garam

masala

to

the

vanjaram

fish

Garnish and serve hot with rice.

Ingredients (240 ml cup used)

1 to 2 sprigs of fresh curry leaves
2 tsps. Ghee (clarified butter) or oil
Marination

200 grams of vanjaram fish steak or fillet (batang, seer fish)

1 tsp. ginger garlic paste

fry.

Generous pinch of turmeric

Salt to taste
Lemon juice as needed
tsp red chili powder
to tsp. garam masala ( a mild garam masala powder)

Instructions
1.
2.
3.
4.
5.

Wash fish and drain it.

Add all the marination ingredients to a bowl and marinate the fish.
Heat a pan with oil or ghee. Fry curry leaves until they turn crisp.
Add the fish to the pan.
On a very low flame, cover and cook for 2 to 3 mins. Flip to the other
side carefully. Cook covered again for 2 to 3 mins.
6.
You see a lot of moisture, switch the flame to slightly high till the fish
is golden roasted and all the moisture should evaporate. Repeat flipping
and roasting. Adjust by adding more red chili or garam masala powder.
7.
serve vanjaram vepudu with rice

amritsari fish | tawa fish fry recipe |

fish fry recipe
Ingredients (240 ml cup used)

Fish 300 grams (I used salmon, you can use any fish of your choice)
1 tsp ginger garlic paste
tsp ajwain/ vaamu
Salt to taste
tsp. red chili powder
tsp. kasuri methi (crushed)
tsp. tandoori masala or punjabi garam masala
tsp. biryani masala (optional)
Pinch of amchur
1 tsp. lemon juice
1 tbsp. besan/ chickpea flour (preferably coarse)
Generous pinch of turmeric
2 tbsp. Oil (preferably mustard oil)

Instructions
method 1- deep fry

1.

marinate fish with all the ingredients, if needed sprinkle water so that
the mixture binds well with the fish. Deep fry the fish in hot oil till
golden.
method 2- tawa fish fry
1.
Dry roast besan for few mins till you get a nice aroma. This is done to
remove the raw smell from the besan. Do not darken the flour.
2.
Wash and cut to desired sizes. I did not make them too small.
3.
Marinate to make tawa fish with all the ingredients except ajwain,
besan and oil. If needed you can sprinkle some water. Set this aside for
atleast 10 mins.
4.
Heat a wide pan with oil, add ajwain and allow them to splutter. Add
the pieces and fry on a medium flame for 4 mins and flip the pieces and
let them fry for another 5 mins.
5.
Sprinkle the besan evenly all over on one side and continue to fry
without burning.
6.
Flip the pieces and fry again. The flour that we sprinkle on one side will
be enough for both the sides. If needed can increase the flame slightly
and fry on both sides till cooked.
7.
Serve tawa fish hot as a starter or as a side dish.

fish fingers recipe, how to make fish fingers

Ingredients (240 ml cup used)
1 tbsp. finely chopped fresh mint leaves or any fresh herbs
cup bread crumbs
Oil as needed
To marinate

250 grams fish fillet

1 tsp. ginger garlic paste or ginger and garlic powders

1 hot green chili finely chopped (optional)

tsp red chili powder or paprika (skip if spice powder already has it)

Generous pinch of black pepper

Salt to taste

tbsp. lemon juice

tsp. garam masala powder or any spice powder

tsp. dried herbs like rosemary or kasuri methi

Instructions
1.
2.
3.

Wash and remove the skin of the fillet. If you cannot its fine.
Cut them to finger size strips. Do not make thin strips.
Marinate with ingredients mentioned under to marinate and set aside
for at least 30 minutes to overnight in refrigerator.

4.

Heat the oven at 170 C, prepare a tray, and grease it to prevent the
fish sticking up to it.
5.
Add mint leaves to the marinated fish. Mix well.
6.
If deep frying, break an egg and pour it. For baking, you can skip
using egg.
7.
Pour the bread crumbs and toss them well in the crumbs. Set aside for
2 to 3 mins.
8.
Heat oil and fry till golden. For baking, place these over the tray and
bake them for 15 to 20 mins.
9.
The last 5 mins I put the oven to 150 C. This gives a better crust.
Once cooked, the oil begins to ooze out slightly from the fish, this is
when I get the fish out of the oven.
10. Enjoy as a starter or as a snack with your favorite sauce or a cup of
masala tea.

chilli fish recipe | fish manchurian

recipe | Indian chinese recipes
Ingredients (240 ml cup used)

Oil for shallow frying or deep frying

250 gms fish fillet
1 tbsps. Corn flour
1 tbsps. Plain flour
Sauce ingredients
3 garlic cloves minced
2 tbsps. Green parts of Spring onions (I used onions since I did not
have spring onions in hand, if you use onions separate the layers)
2 tbsps. White part of spring onion
each of green and red bell pepper cubed
tsp. corn flour (optional)
1 tsp. soya sauce (you can reduce little)
1 tsp. vinegar
2 tsp. red chili sauce
tsp. sugar (optional, you can skip if you do not like sweet taste, but
thats how the Manchurian dishes taste)
Marination ingredients
Salt very title
tsp. Soya sauce
tsp. Pepper powder
1.5 tsps ginger garlic paste (optional, I did not use)

Instructions
1.
2.

Wash the fish and cut to cube sized pieces

Add Soya sauce, ginger garlic paste, and pepper powder. Mix and
marinate. Set aside for at least 30 mins.
3.
Add the sauces to a bowl and set aside.
4.
Heat a pan with oil for deep or shallow frying or preheat the oven and
bake.
5.
Add 1 tbsps. each of Corn flour and Plain flour, little salt and stir
well. Sprinkle some water and mix to coat the fish with flour. The batter
should not be runny. Fish has to be coated with a thin layer of batter
6.
Fry the fish pieces to golden on a medium flame. Drain these on
absorbent tissue.
7.
After you finish frying fish, drain the oil from the pan retaining 2 tbsps.
oil in the same pan
8.
Add garlic and fry till it gets fragrant. Add capsicum, layered onions
(white parts of spring onions) and fry on high flame for about 3 mins.
Onions and capsicums should be crunchy (not over cooked) and not soft.
9.
Stir the sauce mix. When it bubbles, add fish. To make a gravy
version, pour the corn flour mixture first. Allow it to thicken on a low
flame, it gets done quickly. Then add the fish.
10. Switch off the heat and stir well. For dry recipe, fry on high for 2 to 3
minutes
11. Garnish with chopped spring onions

Notes
The color of your dish can vary depending on your red chili sauce
If you are using salmon to prepare this dish, you need not use egg since this
fish remains moist and soft after frying too. But if you are using any other
kind, you could use 1 small egg to lock the juices in the fish so that they
remain soft, juicy and moist after frying.

Fish curry recipes | Fish pulusu | Fish tikka masala

gravy
Ingredients (240 ml cup used)

1
1
2
1
4

kg fish cut to pieces (check the pics for the size)

cup of finely chopped onions
to 3 green chilies slit
tbsp. ginger garlic paste
to 5 tbsp. oil

2 tbsp. slightly roasted Poppy seeds or cup of grated coconut

2 tsp garam masala (adjust slightly to suit your taste)
to 1 tsp. red chili powder (use as needed, it can be very hot)
Fresh coriander leaves
Tamarind as needed
1 sprig curry leaves
Dry spices (all the dry spices are optional except cumin)
Bay leaf
4 cloves
1 cinnamon stick
tsp. cumin
1 green cardamom
Marination
1 tbsp. Lemon juice
Salt as needed
tsp turmeric
tsp. red chili powder

Instructions
1.
2.
3.

Wash the fish pieces thoroughly under running water to remove odor.
Drain the water thoroughly.
Marinate the fish pieces with the marination ingredients and set aside
for 30 mins.
4.
Soak tamarind in hot water and filter to extract the clean juice.
5.
If you chose to use poppy seeds: Dry roast and grind poppy seeds to a
fine paste. First powder the seeds finely, then add water and make a
paste else your poppy seeds will remain coarse and you will get it in the
mouth while you eat.
6.
If you choose to use grated coconut, grind coconut with cup of
water and extract the milk. Discard the pulp. Take care not to add too
much water while grinding.
7.
Heat a heavy bottomed wide pan with oil, add dry spices once you get
an aroma, and add curry leaves and saut.
8.
Add onions and green chilies, fry till they turn golden.
9.
Add ginger garlic paste, saut for a min.
10. Place the fish pieces and fry on a medium high for 3 mins. Flip to the
other side carefully and fry for another 3 mins.
11. Pour tamarind juice all over the pieces. Cover and simmer for 2 to 3
mins.
12. Add garam masala powder. Adjust the salt and chili powder, if needed.
Pour water just enough to partially cover the pieces. Add coriander
leaves too. Cover and simmer for just 4 to 5 mins on a medium flame.

13. Add the coconut milk or poppy seeds paste and tilt the pan slightly to
one side and get over the pulusu on to the pieces. Mix the pulusu by
leaving the pieces intact. Let it begin to bubble. Cook for few more mins
or till the fish is cooked. Over cooking can break the pieces. Taste the
pulusu to check spicy, tangy and salt. Any adjustments can be done now.
14. Serve andhra fish curry or fish pulusu with rice or roti.

Notes
Ensure that you use a wide pan, like a pressure pan. Do not crowd the
pieces.
Do not stir or mix the curry too much while cooking. This will cause the
pieces to break.

fish tikka masala recipe

Ingredients (240 ml cup used)

Dry spices
Few pepper corn
3 green cardamoms
1 black cardamom (optional)
Very small piece of cinnamon
4 cloves
1 small bay leaf
Other ingredients
cup of chopped onions
1 tsp ginger garlic paste
cup of chopped tomatoes
tsp turmeric
1 tsp red chili powder
Salt to taste
tsp kasuri methi (dried fenugreek leaves)
to tsp garam masala powder
300 grams fish cubes
cup of milk cream or cashew milk
Oil as needed

Instructions
1.
2.
3.

Refer this post to make fish tikka.

Heat oil in a deep pan, add the spices and saut for a min
Add the onions and very little salt, fry till they turn translucent. There
must be enough oil for the onions to fry well.
4.
Add ginger garlic paste and fry for a min

5.

Add tomatoes, little more salt & turmeric, fry till the tomatoes turn
fully mushy and dry
6.
Add red chili powder and mix well. Separate the black cardamom and
bay leaf and set aside
7.
Pour in some ice cold water in a mixie jar, add this cooked mix and
grind to a smooth paste. Ensure that the mix is not hot before you run
the mixer else it can wreck your mixie. Alternately, you can cool the mix
naturally and then grind
8.
Filter the grinded mix in the same pan; add the bay leaf and black
cardamom. Add little water to bring it to the right consistency. Add
kasuri methi and biryani masala powder. Bring this to a boil. Take care
not to add too much water
9.
When the mix begins to bubble up, add the fish and the veggies from
the skewer and let it cook for 3 to 4 mins on a medium flame.
Overcooking can break the fish pieces as they are already cooked in the
oven.
10. Add in the cooking cream and stir.
11. Let the fish rest in the gravy for at least 30 mins before you serve.
Tastes good with roti, chapathi , naan or kulcha.

fish tikka recipe, how to make fish

tikka in oven
Ingredients (240 ml cup used)

Marination Ingredients
400 to 500 grams fish fillets
to 1 cup regular thick yogurt
1 tsp. red chili powder, Kashmiri is prefered
tsp. pepper powder
1 tsp. ginger garlic paste
tsp. turmeric
tbsp. kasuri methi / dried fenugreek leaves (crushed) (optional)
1 to 2 tbsps. Lemon juice (skip if using sour curd)
tsp biryani masala powder or tsp garam masala
tsp coriander powder (I do not use)
Salt to taste
1 tbsp. oil (can skip if you are using salmon)
1 to 1 tbsps. besan/ chickpea flour (optional)
vegetables (optional)
green bell pepper cubed
red bell pepper or 1 tomato deseeded cubed

1 large onion cubed

Instructions
1.
2.
3.
4.
5.
6.

7.

8.

Add yogurt to a cheese cloth and drain off excess water or whey. You
will be left with thick yogurt. You can even hang it inside the refrigerator
to make hung curd.
Wash and peel of the skin, if cannot just proceed.
Cut them to equal cube sized pieces, remove the moisture from them
using disposable or absorbent tissues.
Mix all the marination ingredients and marinate for at least 2 to 12
hrs.
Soak the wooden skewers for at least 30 mins in water to prevent
burning else you will have burnt skewers like mine.
Just before you begin to bake, cube the veggies and marinate in the
left over marination. Veggies at room temp, using from the fridge right
away makes them soggy. I do not marinate for long as tend to lose the
crunch, so I marinate just before I bake them.
Remove the excess marinade and put them on to skewers, alternating
veggies and fish. There will drippings from the meat while baking, do not
forget to place a tray to collect the spills in case you use a wire rack for
placing the skewers and not a tray. Otherwise it will mess up your oven.
Preheat the oven to 240 C, bake for 10 mins and then on 180 C for
another 5 to 10 mins. I suggest you to check after 15 mins.In between
you can baste the marinade to the tikkas to prevent them from drying.

Notes
I reduced the heat to 180 C at end and found that the meat is soft and
moist. Many suggest you bake on the highest heat possible, but to prevent
the
meat
from
charring
the
max
I
use
is
240C.
There will drippings from the meat while baking, do not forget to place a tray
to collect the spills in case you use a wire rack for placing the skewers and
not a tray. Otherwise it will mess up your oven

baked fish chinese style recipe | healthy baked fish

recipe
Ingredients (240 ml cup used)

500 grams of salmon

tbsp. vinegar
3 tbsp. Any hot red chili sauce
2 tbsp Chinese cooking wine (optional)
1 tbsp. chili garlic sauce

2 tbsp. Light soya sauce

Salt very little
Vegetables or leeks slit length wise
cup of onions (crush them coarsely)
2 tbsp. thinly sliced garlic
1 tsp sesame seeds
tsp pepper powder
1 tsp rice flour or semolina (optional, use if you want to have a crusty

fish)

Instructions
1.
2.

Wash and make several cuts over the fillet diagonally.

Mix all the sauces, wine, and salt and onion paste. Marinate the fish
.Set aside for at least for 2 hrs or overnight is better.
3.
Preheat the oven at 160 C and bake fish for 40 mins. After 20 mins
add the vegetables or leeks and sprinkle the garlic, pepper powder and
sesame seeds. Drizzle the rice flour.
4.
Continue to bake till the top turns crusty.

apollo fish fry recipe

Ingredients (240 ml cup used)

500 grams boneless fish fillet (cut to small pieces or strips)

Oil for deep frying
2 tbsp corn flour
1 tbsp plain flour
Seasoning
1 tbsp oil for seasoning
1 sprig curry leaves
1 tbsp. chopped ginger
1 tbsp. chopped garlic
2 green chilies
2 onions chopped
Marination
1 tsp red chili powder
1 tsp ginger garlic paste
tsp turmeric
Salt to taste
1 medium sized lemon (extract the juice)
1 egg white

Instructions

1.
2.
3.

Cut the fish to desired size pieces or to strips and wash and drain.
Pour the lemon juice and salt over the fish and set aside for 5 minutes.
Marinate with ingredients mentioned under marination. Set aside for
about 30 minutes to 2 hours. If more than 30 mins refrigerate.
4.
Heat oil for deep frying.
5.
Sprinkle corn and plain flours and mix well.
6.
When the oil is hot enough, reduce the heat to medium, deep fry the
pieces until done. Set aside on an absorbent tissue.
7.
Heat 1 tbsp. oil in another pan, fry curry leaves till crisp, add ginger
garlic and green chilies and fry till you get an aroma.
8.
Add chopped onions and fry till lightly brown.
9.
Add the friedfish and saute on high for 3 mins.
10. Apollo fish fry is ready.

Chettinad Fish Curry Recipe / Chettinad

Meen Kuzhambu Recipe
Preparation Time : 10 mins
Cooking Time : 35 to 45 mins
Serves : 4 to 5
Ingredients:
Fish - 1/2 kg ( I used paarai fish)
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Onion - 1 small chopped finely
Tomato - 1 large cut into long slices
Curry Leaves a sprig
Coriander Leaves - 2 tblspn finely chopped
Tamarind Pulp - 3 tblspn
For Sauteing and Grinding:
Oil - 1 tblspn
Fennel Seeds / Saunf / Sombu - 1 tblspn
Onions - 1 large sliced

Garlic Paste - 1 tblspn

Tomato - 1 large chopped
Chilli Powder - 1 tblspn or to taste
Coriander Powder - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Coconut - 1/2 cup grated
Method:
Heat oil in a earthernware kadai. Add in fennel seeds and saute it
for a min.
Add in onions and saute for a min. Add in garlic and saute for 30
sec. Add in tomatoes and saute well.
Add in spice powders and saute for a min. Add in coconut and
mix well. Take that in blender and puree it well.
Now in the same kadai, add in oil and heat it. Add in mustard
seeds and crackle it.
Add in onions and curry leaves. Saute till is golden.
Add in coconut masala and mix well. Cook till oil separates.
Add in the long sliced tomatoes and toss well.
Add in tamarind pulp and some water. Mix it well and bring it to
boil.
Add in fish pieces and mix well. Season with salt.

Simmer this for 8 to 10 mins till the fish is done. Add in

coriander leaves and mix well.
Serve with rice..
HOME STYLE FISH CURRY/ MEEN KUZHAMBU
Ingredients

Sesame oil 4 tbsp

Mustard seeds 2 tsp
Fenugreek seeds 1 tsp
Red chilli whole - 3
Curry leaves 2 springs
Shallots 15, chopped finely
Tomatoes - 2, chopped finely
Green chillies 3, slit
Garlic 4
Tamarind paste lemon size (use 3 cups of water)
Turmeric powder tsp
Chilli powder 3 tsp
Coriander powder 5 tsp
Coriander leaves 1 bunch
Crushed peppercorns 3 tsp
Coconut milk cup
Jaggery a tsp.
Salt as needed
To Marinate:
Fish kg
Turmeric powder 1 tsp
Lemon juice 2 tsp

Instructions
1.
2.

3.

Soak tamarind in warm water (3 cups), extract pulp and keep aside.
Clean fish and marinate the fish in turmeric, salt and lemon juice under marinate section. Keep
aside.
oimg src="http://www.relishthebite.com/wp-content/uploads/2015/06/Fishcurry-1.jpg"]
Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry
leaves, asafetida and saut well. Now add the onions,green chillies and garlic. Saut for two - three
minutes, then add the tomato and saut till the raw smell leaves.

4.

Now chilli powder, turmeric powder and coriander powder. Saut for a minute till the raw smell
leaves.
5.
Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 2025 minutes.

6.
7.
8.
9.
10.

When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five
minutes. Make sure you add the fish only when it is thick.
I usually dont boil for more than five minutes. Now add the crushed pepper. Add little more curry
leaves and coriander to garnish.
And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
Serve after an hour at least. That will help the fish to get cooked well.
Garnish them with coriander leaves.

Notes
The fish usually will cook faster so be careful not to break them into pieces. So make sure you dont boil
them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.

ALAMELUS CHETTINAD MEEN KUZHAMBU /

FISH CURRY
I N G R E D I E N TS
For the Chettinad Masala

4 tablespoon Sesame / gingely Oil

tablespoon Cumin seeds

1 tablespoon fennel seeds

2 tablespoon black Pepper
2 cups Shallots
10 cloves garlic
2 ripe tomatoes, chopped
cup shredded coconut
For the Curry

2 Tablespoon Sesame Oil

teaspoon cumin seeds
teaspoon fennel seeds
teaspoon fenugreek seeds
20 curry leaves
1 heaped tablespoon Coriander powder
2 tablespoon Red chilli powder
2 green chillies
1 lime size tamarind soaked in 1 cup water
2 teaspoon coarse salt
1 sprig Coriander leaves/cilantro
kg fish steaks

I N ST R U C T I O N S
1.
2.
3.
4.
5.
6.
7.
8.
9.

Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It
will foam a little because of the sesame oil. Its fine.
Add in the shallots and the garlic.
Fry till the shallots become tender and starts to change color. About 5-8 minutes.
Add in the chopped tomatoes and fry for a couple of minutes. Add in the shredded coconut
and remove from heat. Cool briefly and grind to a very smooth paste. Add upto 2 cups of water
while grinding. Set aside.
Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and
curry leaves. Let it splutter. Reduce the flame to low and add in the chettinad masala paste and
coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes.
Add the coriander powder and the red chilli powder. Add in the tamarind pulp, green chillies
and about 1.5 - 2 cups water. Let the consistency of the curry be thin.
Cook in low flame for about 30 minutes until the curry becomes thick. Check for seasoning of
salt. Add more salt if necessary.
Add in the fish pieces and cook for 3-4 minutes more.
Switch off the flame and garnish with cilantro/coriander leaves

N OT E S
It can be stored in the refrigerator for upto 2 days.
The curry is traditionally made with seer fish aka vanjaram meen.
I always use Idhayam brand gingely oil . Also called as nallennai in tamil.

Fish Kuzhambu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Fish - 8 pieces(I used Vanjaram fish variety)

Tamarind - lemon sized

Turmeric powder - a generous pinch

Coriander leaves - 1 tsp
Salt- to taste

To grind:
Coconut - 1/4 cup
Fennel seeds - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp

To saute & grind:

Oil - 1 tsp
Tomato - 1 chopped roughly
Big Onion - 1/2 chopped roughly
Small Onion - 6

To temper:
Oil - 2 tbsp

Vadagam (the one used for tempering) / Vendhayam - 1 tsp

Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

Method:
1.

In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.Add all the ingredients

listed under 'to grind' in a mixer along with onion tomato.Sprinkle little water and grind it to a fine
paste.

2.

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil

in the kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder
and set aside.Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw

smell leaves.

3.

Then add the grinded paste,turmeric powder. Add 1/4 cup water(adjust according to

thickness) , required salt and allow it to boil for 15-20mins.Add tamarind pulp and allow it to boil

4.

When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well.

5.

The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the

curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage

garnish with coriander leaves and switch off.

Give resting time for atleast an hour before you serve. Serve hot with rice, tastes
heavenly. Tastes best the next day or even after that :)

Tuesday, January 3, 2012

Chettinad Fish Curry - Meen Kuzhambu Recipe

79 79

Fish Kuzhambu - And this is my first nonveg post :) I eat nonveg but havent dared to start cooking it
myself ......To me, amma makes the best meen kulambu and I havent tasted any better than hers.
When it comes to chicken I like perimmas recipes the best...Shhh hope amma doesnt hear it ;)

I always held back to click and post nonveg dishes somehow it was not in my comfort zone all these
days. But few office collegues and friends had requested to post non veg recipes so am planning to
post it occasionally.Finally here sharmis passions has its first non veg recipe :) Fish is mittus fav and
as I type this with her on my lap, she saw the pics and now she is asking for fish :)

Fish Kuzhambu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Fish - 8 pieces(I used Vanjaram fish variety)

Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste

To grind:
Coconut - 1/4 cup
Fennel seeds - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp

To saute & grind:

Oil - 1 tsp
Tomato - 1 chopped roughly
Big Onion - 1/2 chopped roughly
Small Onion - 6

To temper:
Oil - 2 tbsp

Vadagam (the one used for tempering) / Vendhayam - 1 tsp

Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

Method:
1.

In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.Add all the ingredients

listed under 'to grind' in a mixer along with onion tomato.Sprinkle little water and grind it to a fine
paste.

2.

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil

in the kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder
and set aside.Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw

smell leaves.

3.

Then add the grinded paste,turmeric powder. Add 1/4 cup water(adjust according to

thickness) , required salt and allow it to boil for 15-20mins.Add tamarind pulp and allow it to boil

4.

When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well.

5.

The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the

curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage

garnish with coriander leaves and switch off.

Give resting time for atleast an hour before you serve. Serve hot with rice, tastes
heavenly. Tastes best the next day or even after that :)
My Notes:

Once fish is added it gets cooked faster so cant boil for more time, so allow
the curry to boil well before the fish is added, which gives a nice taste to the curry.
You can even marinate the fish with little salt, turmeric powder and lemon as

suggested by a reader.

Baked Whole Fish Masala in

Banana Leaf Indian Style
ngredients :

2 Pomfrets / Vavval Meen

Banana Leaf

Aluminum Foil Sheet

First Marination :

1/2 tsp turmeric powder

1/2 tbsp ginger-garlic paste

1 tbsp lemon juice

salt to taste

Second Marination (Masala Preparation) :

2 big onions finely chopped

2 medium sized tomatoes finely chopped

1/2 tbsp ginger-garlic paste

1/4 cup chopped coconut flakes

1/2 tsp red chili powder

1 tsp black pepper powder

2 tsp Garam Masala

1/4 cup mint leaves

1/4 cup chopped coriander leaves

2-3 tbsp coconut oil

salt to taste

1 tsp mustard seeds

10 curry leaves

Method :

Clean and wash pomfret. Clean its cavity and wash with running tap
water. Make deep insertions on fish with a sharp knife.

Mix turmeric powder, ginger-garlic paste, lemon juice and salt. Rub it all
over fishes and keep them aside for 30 mins.

Heat coconut oil in a pan or wok / kadhai. Tamper mustard seeds and
curry leaves. Add chopped onions and coconut flakes and cook for a min.

Add ginger-garlic paste and chopped tomatoes. Mash the pulp. Add
mint leaves and saute a while. Add red chili powder, pepper powder,
garam masala and salt to taste. Stir well and add 1/2 cup water. Cook it
covered for 5 mins till raw smell goes and masala becomes thick. Add
coriander leaves and stir well. Switch off the flame.

Take banana leaf, wash it and hold the leaves at the ends. Show it over
direct flame and move the sides till leaf changes its color. We are doing
this so that leaf is easy to fold without worrying about tear.

Take a leaf and spread tbsp of masala. Place a marinated pomfret over
masala. Similarly, spread another one or 2 tbsp of masala on the other
side of fish and also inside the cavity of fish. Now, fold the leaf to form a
parcel and tie it with twain.

Prepare another parcel of fish masala in the same way. Wrap the
banana leaf parcel with aluminum foil sheet, to avoid the leakage of
masala. It is optional, but it sure doesnt create any mess with the baking
sheet. Preheat oven to 200 degree C for 10 mins in baking mode.

Place these wraps over baking tray and keep it in middle rack. Bake at
200 degree C for 25-30 mins. Remove from the oven and keep it aside.
Serve this hot with rice or enjoy it as it is.

Fish Steamed in Banana Leaf

Serves: 4
Cooking time (approx.): 25 minutes
Style: Indian Non-Vegetarian (Parsi)
800 gram(s) pomfret fillets cleaned and
washed
4 tablespoon(s) lemon juice
salt to taste
banana leaves to wrap each fillet

Grind to a fine paste:

1 cup(s) grated coconut
1 cup(s) chopped coriander leaves
6 green chillies
1 tablespoon(s) coriander seeds
4 teaspoon(s) cumin seeds
2 tablespoon(s) chopped garlic
2 tablespoon(s) lemon juice
salt to taste
lemon slices to garnish

1. Make horizontal slits in the fish fillets to create pockets. Rub the fish
fillets with some salt and lemon juice. Keep aside for at least 30
minutes.
2. Apply the green paste to the fish fillets and marinate them for at least 15
minutes. Place each marinated fish fillet on a banana leaf (or a portion
of the leaf) along with a little of the marinade spread on both the sides.
Wrap each piece separately. Arrange the fish packets in a steamer and
steam for about 25 minutes.

3. At serving time, unwrap each fish fillet and arrange on a platter. Garnish
with lemon slices.
TIPS:

The fish traditionally used in this recipe is pomfret.

Traditionally the fish is steamed in a banana leaf which gives it all the
flavor. However, if the banana leaf is not available, aluminum foil can be
used instead.

Serve hot with: steamed rice accompanied with a tall glass of

chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

Indian Recipes - Kerala Recipes

FISH IN BANANA LEAVES

Fish In Banana Leaves is aminly chunks of fish smeared with green chutney,
wrapped
in
banana
leaves
and
steamed

Preparation
15
Time
10-12
Number
4

Time

for

required

for

of

Servings

Fish

cooking
for

Fish
Fish

In

Banana
In

In

Leaves:
minutes

Banana

Leaves:
minutes

Banana

Leaves:

Ingredients required for Fish In Banana Leaves:

King fish (surmai) fillets, large chunks 8

Salt to taste
Lemon juice 4 tablespoons
Coconut, scraped 1/2 cup
Green chillies, chopped 4
Fresh coriander leaves, chopped 1 cup
Garlic 6-8 cloves
Cumin seeds 3 teaspoons
Banana leaves 3-4

Recipe for the preparation of Fish In Banana Leaves:

1.
2.
3.
4.
5.
6.

Sprinkle lemon juice and salt on the fish chunks and marinate for fifteen
minutes.
Grind together coconut, green chillies, coriander leaves, garlic and cumin
seeds to a fine paste.
Keep each fish piece on a piece of banana leaf, spread green chutney on
both sides and fold the leaf over the fish to make a parcel.
Heat water in a steamer.
Keep the fish parcel in the steamer and steam for five to seven minutes.
Serve hot.

Meen Pollichathu ~ Kerala style

Baked Fish
Ingredients

For the cleaning, marination and frying of fish

1.

1 tbsp of vinegar

2.

One whole fish or 2 fish fillets - I used whole Pomfret for this recipe

3.

1/4 tsp of turmeric powder

4.

1/2 tsp of red chilly powder

5.

1/2 tsp of pepper powder

6.

Salt to taste

7.

2-3 strands of curry leaves

8.

1-2 tbsp of oil for frying the fish (preferably coconut oil)

For the masala

1.
1 1/2 - 2 tbsp of oil (preferably coconut oil)
2.

5-6 shallots finely sliced

3.

1/2 tbsp of finely chopped ginger

4.

1/2 tbsp of finely chopped garlic

5.

2 green chillies finely chopped

6.

1/2 tsp of coriander powder

7.

1/2 tsp of chilly powder

8.

1/4 tsp of turmeric powder

9.

1/2 tsp of lemon juice

10.

Curry leaves

11.

Salt to taste

12.

1/4 cup of thick coconut milk

13.

Banana leaf/ aluminium foil

Method
Cleaning, marination and frying of fish

Clean the fish thoroughly. Give it a final rinse in a bowl of water, vinegar and 1/2 tbsp of salt. Pat
it dry using a paper towel and make gashes on both sides of the fish.

Marinate the fish with turmeric powder, red chilly powder, pepper powder and salt. Keep it in the
refrigerator for about 30 minutes.

Heat a pan and pour the oil. Line the strands of curry leaves and place the fish on top of it. Fry
both the sides of the fish lightly, by flipping it when necessary. Remove it on to a plate when done.

Preparing the masala

1.
In the same pan, pour the oil. Once hot, drop in the ginger, garlic and green chillies. Once
they loose their rawness, add the sliced shallots, curry leaves and salt. Let the shallots turn soft.
2.
Add in the coriander powder, chilly powder and turmeric powder. Give it a stir and add
the lemon juice. Give it another stir. Now add the coconut milk. Let it heat up untill it just starts
to boil. The masala mixture should be more like a paste and not too runny.
3.
Spread the aluminium foil or banana leaf (which ever you are using to bake the fish) on a
baking sheet. Spread half of the masala on it and place the fried fish on top of it. Now spread the
remaining masala on top of the fish. Fold the aluminium foil/banana leaf to wrap up the fish
completely. If using the banana leaf, tie it up with a twine.
4.

Bake it in the oven for about 20-25 minutes @ 400 F.

5.
You could also grill it on the stove. Just place the wrapped up fish in a hot cast iron skillet
and place another heavy pan on top of it. Grill it on medium high heat flipping it every 10
minutes to cook them evenly.
6.
Serve it hot with some steamed rice and it would be heavenly. All you would be missing,
would be a real Alappuzha house boat.
Tips
1.

Do not over fry the fish, it should be half fried.

2.
Placing the strands of curry leaves, when frying the fish helps to prevent the fish from
sticking on to the pan and also adds flavor and taste.
3.
If using banana leaf, wash the banana leaf and wipe off excess water from it. Heat up the
stove and turn it on low. Place the banana leaf on the stove on low heat for just seconds just untill
they start to change from bright green to dull green, so that it looses its stiffness and is flexible
enough to wrap the fish in it, without tearing off the leaf. You need to be very careful doing it else
you might just burn up the leaf.

Meen Pollichathu
Meen Pollichathu

Author: Maria Jose Martin

Recipe type: Side dish
Cuisine: Kerala, South Indian, Indian
Serves: 4

Ingredients
Cleaned fish steaks/filet - 4 pieces, 225 gms (measured after cleaning)
Turmeric powder - tsp
Pepper powder - tsp
Small / pearl onion - 15-18, sliced
Crushed ginger - 2 tsp
Crushed garlic - 2.5 tsp
Green chilli - 1-2 chopped
Chilli powder - 1.5-2 tsp
Coriander powder - 1.5 tsp
Tomato - 1 small - medium, chopped
Medium thick coconut milk - cup
Salt
Curry leaves
Coconut oil
Banana leaves - 1 big

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Instructions
1.
2.

3.
4.
5.
6.
7.

Make gashes on both sides of the cleaned fish. Marinate the fish pieces with
turmeric powder, pepper powder and salt. Keep aside for 10-15 mins. Fry the
marinated fish pieces till it's half done, around 2-3 mins on each side.
Heat oil in a pan and add sliced small onion. When it becomes golden brown,
add crushed ginger, garlic and chopped green chilli. Fry for 2-3 mins. Add chilli and
coriander powder and mix well. After 2-3 mins, add a tbsp of hot water and mix well.
Add chopped tomato, curry leaves and salt and mix. Add 2 tbsp of hot water and
cook till tomato becomes soft.
Add cup of medium thick coconut milk and mix well. Cook till the masala has
become thick.
Clean the banana leaves (refer notes) and wilt it slightly by placing it on the gas
flame and flipping the sides.
Place some masala on the leaves and place the fried fish on top of it. Cover the
fish with another layer of masala. Wrap the banana leaves and make a parcel. Tie it
with banana fibre or cooking thread.
Roast the wrapped fish on a hot tava, flip and cook till both sides are done, 3-4
mins on each side.It is better to cook on the low heat for the flavours to seep in.
Keep it covered for another 5 -10 mins and open the parcel and serve.
You can have it as a starter or a side dish. You can serve it
with Appam, Idiyappam or rice.

Notes
I used black pomfret (karutha avoli) for this recipe. You can use Karimeen, Kingfish or I
think even salmon will work out, if you like the taste of salmon.
I like the fish to be covered in masala, but if you prefer less masala, adjust the qty of
ingredients accordingly.
You can also use al.foil instead of banana leaves and follow the same recipe. You can
use kodampuli (kokum) instead of tomato. If using kodampuli, soak 1 big piece in hot
water for 10 mins. Add the soaked kodampuli, in place of tomato and follow the rest of
the recipe.
If you are using coconut milk powder, add 2 tsp coconut milk powder to cup lukewarm
water to get medium thick coconut milk.
Remove the middle vein of the leaves and use it. It's not necessary to wilt the leaves,
but it helps in holding the shape while folding it.
You can marinate the fish and also prepare the masala one day in advance and
refrigerate if you like.

Steam Cooked Fish

INGREDIENTS

Fish - 400g
Salt - As reqd
Vinegar - 3 tbsp
Coconutoil - 1 tbsp
Banana leaves - As reqd
For paste:
Coconut - 3/4 cup(grated)
Corianderleaves - 1/2 cup

Greenchillies - 3 nos
Ginger -garlic paste - 1 tbsp
Chillypowder - 1/2 tsp
Coriander - 3 1/2 tsp
Lemon juice - 2 tbsp
Cuminpowder - 1 tsp
Sugar - 1 tsp
Salt - As reqd

DIRECTIONS
Step 1
For preparing steam cooked fish, first clean and slit fish. Marinate it in vinegar and salt.

Step 2
Keep aside for 30 minutes.

Step 3
Lightly burn the banana leaves in gas stove.

Step 4
Grind the ingredients for paste and cover each fish in the paste and fold the banana
leaves.

Step 5
Steam cook the fish for 30 minutes.

Step 6
Steam cooked fish is ready. Serve hot.

Nagercoil style meen kuzhambu / Nagercoil style fish curry

Ingredients
1 lb Tilapia or any other white fish, cut into medium size cubes
salt to taste
3 to 31/2 cups water + 1/2 cup water
Lemon size tamarind ball
1 or 2 green chilies, slit length wise
For grinding :
1 1/2 cups grated coconut
1 tbsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp whole black pepper
4 or 5 pearl onions
2 big pieces of dry ginger
water enough to grind
For seasoning:
2 tbsp coconut oil
1 tsp mustard seeds
1 twig of curry leaves
2 dry red chillies
Preparation
1. Wash the cut fish cubes well and keep aside.
2. Soak the tamarind in 1/2 cup water for 10 to 15 minutes and extract the tamarind juice.
3. In a mixer, add all the ingredients mentioned for grinding and adding enough water grind them to
smooth paste.
4. Transfer this smooth paste to a mud pot or a bottom thick vessel. Add the tamarind juice ,3 to 31/2
cups of water and salt to this smooth paste and mix well.
5. Add the fish cubes and the green chilies to this mix and allow the fish to cook in medium flame. It
may take 15 to 20 minutes depending on the thickness of the fish. (Do not cover the pot with lid)
6. For seasoning, heat oil in a frying pan and add the mustard seeds. When the mustard seeds start
to splutter, add the dry red chilies and curry leaves and saute for 20 seconds . Pour this over the
prepared fish curry.

* It tastes better the next day and goes well with rice.

Fish Curry Nagercoil Style

List of ingredients need to prepared before cooking:
Oil: 3 tsp
Fenugreek (Vendhayam in Tamil) seeds: 1/2 tsp
Fennel (Sombhu in Tamil) seeds: 1/2 tsp
Onion: 2 Nos. (Chopped)
Green Chilly: 4 Nos.
Curry Leaf: 2 strips,
Tomato: 2 Nos. (Chopped)
Chili powder: 2 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 3 tsp
Tamarind: Make lemon size ball and soak it in water
Coconut paste: 1/2 cup
Fish: 1 kg (any Sea Fish of your choice). Apply Salt and Chili powder paste over the fish and keep it aside.
Water: 2-3 drinking glass of water (1 cup of water will server four members)
Salt as per taste
Fresh Coriander leaves and pepper powder for garnish.
Preparation might take about 20-30 minutes:
Heat oil in a Pan; add Fenugreek seeds and Fennel seeds.
Add the chopped onions, green chillies and curry leaf fry it until golden brown.
Add the chopped tomotoes and salt, fry untill oil gets separated.
Squeeze the Tamarind ball and mix it with soaked water, add the tamarind water and saut it.
Now add the water and add chilly, turmeric and coriander powder let the mixture boil well.
Add the coconut paste and saut, it becomes slight gravy.
Finally add the fish and close the Pan, let it cook for 7-10 minutes (dont use high flame).
Slightly sprinkle pepper powder to make the dish spicy and add Fresh Coriander leaves to garnish.
Finally, the famous Nagercoil style Fish Curry is ready to serve. Add few slices of red Fish Fry to your Meal and enjoy
your healthy Sunday lunch with Family!

NANJIL FISH CURRY

INGREDIENTS
Fish (white meat) 250 grams
Turmeric powder- teaspoon

Chilli powder- 1 teaspoon

Coriander powder- 1 teaspoons
Tamarind- Small gooseberry size
Tomato-1 small
Green chillies-2
Salt- to taste
TO GRIND:
Coconut, grated- cup
Pearl onion- 3-4
Garlic-1 big clove
Cumin/ jeera- teaspoon
Pepper- teaspoon (optional)
TO TEMPER:
Oil-2 teaspoons
Mustard seeds- teaspoon
Fenugreek seeds- 1 teaspoon
Curry leaves- 2 sprigs
PROCEDURE

Soak tamarind and extract the water. In that extract add turmeric, chilli
and coriander powder, salt and mix well. Keep the cleaned fish and allow
to soak in masala till the other procedures finish in about 5 minutes.
Grind coconut, onion, garlic, jeera, pepper together as fine paste. Add this
with the fish masala and add some water to a desired consistency. Cut the
tomato and slit the green chilli and add to this masala.

Keep this pot on stove and allow to cook till the fish masala thickens
slightly.

In a pan add oil mustard seeds, fenugreek seeds and curry leaves and pour
on the fish curry and allow to boil once and switch off the stove.

Kerala Fish Curry Recipe / Nadan Meen

Curry Recipe / Kerala Red Fish Curry
Recipe
Preparation Time: 10 mins
Cooking Time : 15 to 20 mins
Serves : 4
Ingredients:
Fish - 300 grams (I used therachi)
Coconut Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Methi / Vendayam - 1/2 tsp
Curry Leaves a sprig + more for later
Onions - 1 medium size finely chopped
Ginger Garlic Paste - 1 tblspn
Chilli Powder - 1 tblspn + to taste
Kashmiri Chilli Powder - 1 tsp (optional)
Turmeric Powder / Manjal Podi - 1/2 tsp + 1/2 tsp
Salt to taste
Tamarind / Kudampuli - 2 tblspn or 3 pieces
Water a splash
Method:
Take chopped fish pieces in a bowl, add in turmeric powder and
mix well. Set aside.
Now pour some water over tamarind and let it soak for 5 mins.
Mash them well, strain and set aside.

Take chilli powder and turmeric powder in a bowl, add few

tblspn of water and mix well. Set aside.
Heat coconut oil in a earthernware pot. Add in mustard and
fenugreek seed. Let them sizzle and pop.
Add in curry leaves and give a quick toss.
Add in chopped onions and fry till it turns little golden.
Add in ginger garlic paste and saute for 30 sec.
Add in the mixed spice mix and give a 30 sec quick toss.
Add in the fish pieces and salt. Mix well.
Add in tamarind water and some more water. Bring it to boil.
Cover and simmer for 5 mins.
Now remove the lid and some curry leaves on top. Mix well.
Serve with rice.

Nagercoil fish curry (vanjiram meen

kulambu)
Ingredients
Fish pieces 200 Gms
Onion 1
Ginger chopped 1 tsp

Garlic 10 pods
Tomato chopped 1
Coconut grated cup
Green chilli 2
Tamarind extract 1 cup
Coriander powder 1 tbsp
Chilli powder1 tbsp
Turmeric powder tsp
Fenugreek seeds 1 tsp
Salt and oil as required
Curry leaves 1 sprig
Preparations
1.
Cut the fish into cubes and wash it
2.
Extract milk from the coconut.
3.
In a pan add oil fenugreek seeds, curry leaves, onion, split
green chillies, garlic and ginger. saut them well
4.
Add turmeric powder, chilli powder, coriander powder
and saut again
5.
Now add the second extract of coconut milk, chopped
tomatoes and fish pieces
6.
Once the fish is done, add the tamarind extract ,salt and
allow to boil
7.
Finally add first extract of coconut milk and turn off the
flame
Serve with rice

Kerala Fish Curry

Kerala Fish Curry is a sea food dish. It is one of the most spiciest dishes present
in the southern state of Kerala in India.
Preparation Time for Kerala Fish Curry:

Fifteen - Twenty Minutes

Time required for cooking Kerala Fish Curry:
Twenty - Thirty Minutes
Number of Servings for Kerala Fish Curry:
Four People
Ingredients required for Kerala Fish Curry:

One kg fish cut into medium sized pieces or darnes,

Half teaspoon of turmeric powder,
Add salt according to taste,
Two tablespoon of coconut oil,
Half teaspoon of Mustard seeds,
Nearly two dozens of curry leaves,
Dozen no of shallots sliced thinly,
One medium sized ginger of 1 inch finely chopped,
Five cloves of garlic nicely crushed,
Three pieces of Kodumpuli(tamarind) soaked in water and shredded
nicely,
Four teaspoons of chilli powder mixed in water to form a chilli past,

Recipe for the preparation of Kerala Fish Curry:

1.
2.
3.
4.
5.
6.
7.
8.
9.

Salt and turmeric powder should be sprinkled over the fish darnes or the
cut fish pieces.
Take a wok and add coconut oil into the wok before heating the wok
When the oil becomes hot enough add the mustard seeds to be heated.
When the muster seeds starts spluttering curry leaves along with shallots
should be added.
Saute the shallots until they become light brown.
Ginger along with garlic should be added into the wok.
Continue to saute it. Now add the fenugreek seeds to the aromatic mixture.
Keep stirring for nearly a minute now is the right time to add the cut fish
pieces.
After the cut pieces had been added the kodumpuli(tamarind) pieces along
with the soaked water should be added.

10. The turmeric powder and red chilli powder should be mixed in water and
added to the fish curry..
11. Add salt according to taste and cover the wok..
12. Cook the curry on a medium flame until the fish is well cooked.
13. When the fish is well cooked the coconut oil surfaces to the top of the fish
curry.
14. Serve the kerala fish curry along with rice .Remember to serve it hot.

KARIMEEN VEVICHAATHU
Karimeen/Pomfret Vevichaathu is another delightfully flavourful fish preparation
from
Kerala
Preparation
15
Time
25

Time

required

Number
4

of

for
for
Servings

Karimeen

cooking Karimeen Vevichaathu:

minutes
for Karimeen Vevichaathu:

Ingredients required for Karimeen Vevichaathu:

Pomfret (Karimeen) 2 large

Coconut toddy vinegar 2 tablespoons
Salt to taste
Kodumpuli 6 pieces
Oil 4 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
Green chillies, slit 2
Onion , chopped 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 tablespoon
Cumin powder 1 tablespoon
Tomato, chopped 1 medium

Vevichaathu:
minutes

Recipe for the preparation of KarimeenVevichaathu:

1.

Clean, wash and cut fish into one and half inch thick slices and pat dry with
an absorbent kitchen towel.
2. Mix vinegar with a little salt, apply liberally on the fish slices and keep
aside.
3. Soak kodumpuli in half a cup of warm water for fifteen minutes.
4. Mash well. Heat oil in a pan, add mustard seeds, stir-fry until they crackle
and add curry leaves and green chillies.
5.
Add onion and saut till it starts turning golden brown.
6. Add ginger paste and garlic paste and stir-fry for half a minute.
7.
Add turmeric powder, red chilli powder, cumin powder and salt to taste.
8. Stir well and add tomato, kodumpuli along with the water and simmer for
five minutes.
9. Add marinated fish slices and one and a half cups of water.
10. Bring to a boil, stirring once or twice.
11. Cook, covered with a tight-fitting lid, on low heat.
12. Simmer for eight to ten minutes or till the fish is tender and flaky.
13. Serve hot with steamed rice.

MEEN POLLICHATHU
Meen Pollichathu is basically Pomfrets covered with a spicy masala, wrapped in
banana
leaves
and
shallow
fried
Preparation
35
Time
45
Number
4

Time

required

for

of

Servings

for

Meen

cooking
for

Ingredients required for Meen Pollichathu:

Pomfret 250 grams each 4 small

Salt to taste

Pollichathu:
minutes

Meen

Pollichathu:
minutes

Meen

Pollichathu:

Black pepper powder to taste

Turmeric powder 1 teaspoon
Lemon juice 2 tablespoons
Whole dry red chillies 6-8
Ginger 1 inch piece
Garlic 8-10 cloves
Black peppercorns 7-8
Oil + to shallow fry 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 10
Small onions, sliced 10
Green chillies, slit 2
Tomatoes, chopped 2 medium
Thick coconut milk 1/2 cup
Banana leaves 4

Recipe for the preparation of Meen Pollichathu:

1.
2.
3.
4.
5.
6.

Clean the fish.

Make gashes on both the sides.
Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl.
Apply this mixture on the fish and set aside for half an hour.
Grease the banana leaves with a little oil.
Grind together dry red chillies, ginger, garlic and black peppercorns to a
fine paste.
7.
Heat oil in a pan. Add mustard seeds, curry leaves and onions and saut for
two to three minutes.
8. Add green chillies and ground paste and saut on high heat.
9. Add tomatoes and continue to saut.
10. Add thick coconut milk and salt to the masala and mix.
11. Remove from heat and spread on a plate to cool.
12. Take a banana leaf, spread some masala on it.
13. Place the fish over the masala and spread some more masala over the fish.
14. Fold the edges and secure with toothpicks. Similarly prepare the other fish.
15. Heat some oil in a pan and place the wrapped fish on it.
16. Cook turning the parcels a few times for eight to ten minutes.
17. Serve hot in banana leaves itself.

KARIMEEN MAPPAS
Karimeen Pomfret Mappas is a flavourful fish preparation from Kerala. The
kodumpuli(
Tamarind)
adds
an
extra
zing
to
the
dish.
Preparation
25
Time
25

Time
required

Number
4

of

for
for

Karimeen

Mappas:
minutes

cooking Karimeen Mappas:

minutes

Servings

for Karimeen Mappas:

Ingredients required for Karimeen Mappas:

Pomfret (Karimeen) 4 medium

Coconut toddy vinegar 2 teaspoons
Salt to taste
Ginger 1 inch piece
Garlic 8 cloves
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Cloves 4
Cinnamon 1 inch stick
Kodumpuli 6 pieces
Coconut, scraped 2 cups
Coconut oil 4 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Green chillies 4
Onion , chopped 1 medium
Turmeric powder 1/2 teaspoon

Recipe for the preparation of Karimeen Mappas:

1.
2.

Cut each fish into three equal pieces and pat dry with a kitchen towel.
Marinate in vinegar with little salt. Grind ginger and garlic to a fine paste.

3.

Dry roast coriander seeds, fennel seeds, cloves and cinnamon in a fry pan
and pound to a fine powder.
4. Soak the kodumpuli in half a cup of water.
5.
Grind coconut with one cup of warm water, extract thick milk and repeat
this process again to get a second extract.
6. Heat oil in a pan, add mustard seeds, curry leaves and green chillies.
7.
Once the mustards seeds splutter add onions and fry till golden brown.
8. Add ginger-garlic paste and saut. Add turmeric powder, pounded masala
and salt.
9. Add the soaked kodumpuli and second extract of coconut milk.
10. Simmer for five minutes.
11. Add fish.
12. Once the mixture comes to a boil, reduce heat and cook till the fish is done.
13. Remove from heat and add the first extract of coconut milk and bring back
to simmer but do not boil.
14. Adjust the seasoning. Carefully remove the fish pieces and cook the curry
little more to get the right consistency.
15. Pour the hot curry over the fish and serve hot.

MALABAR CHEMEEN CURRY

Malabar Chemeen Curry are Prawns or chemeen cooked with drumsticks in the
typical
Keralite
style
Preparation
15
Time
30
Number
4

Time

required

for

of

Servings

for

Malabar

cooking
for

Malabar
Malabar

Chemeen
Chemeen

Curry:
minutes

Chemeen

Curry:

Ingredients required for Malabar Chemeen Curry:

Prawns (kolambi/jhinga) 1 kilogram

Drumsticks, 3 inch pieces 2
Turmeric powder 1 teaspoon
Salt to taste
Raw mangoes 2 medium

Curry:
minutes

Fenugreek seeds (methi dana) 1 teaspoon

Coconut, scraped 2 cups
Oil 6 tablespoons
Sambhar onions, halved 10-12
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Green chillies, slit 2
Curd chillies, slit 4
Curry leaves 10-12
Kodumpuli 6 pieces
Coconut oil 1 tablespoon
Whole dry red chillies 4

Recipe for the preparation of Malabar Chemeen Curry:

1.
2.
3.
4.
5.

Clean, de-vein and wash the prawns.

Pat them dry and marinate in turmeric powder and little salt.
Peel mangoes and cut into wedges.
Lightly pound the fenugreek seeds.
Soak and grind coconut with half a cup of warm water and extract thick
milk.
6. Reserve the coconut residue also.
7.
Heat four tablespoons of oil in a deep pan, add onions and fry till
transluscent.
8. Add red chilli powder and coriander powder and stir.
9. Put in the green and curd chillies, curry leaves and the kodumpuli.
10. Add the coconut residue and four cups of water.
11. Boil till it reduces by half and thickens.
12. Strain the curry through a mesh pressing well to extract all the flavors.
13. Keep aside.
14. Heat the remaining oil and coconut oil, add the pounded fenugreek seeds
and the whole red chillies and stir well.
15. Add the marinated prawns, drumsticks and mangoes.
16. Cook till the prawns are almost done.
17. Pour in the curry and simmer till it combines well, add salt to taste.
18. Remove from heat and add the coconut milk and reheat to simmering
point.

Karimeen Pollichathu
Karimeen Polichathu is a dish made from Karimeen (Pearlspot Fish). It is a
spectacular dish present in the southern state of Kerala in India. It is a first class
dish that tastes superb and the fish just seems to just melt in your mouth.
Preparation Time for Karimeen Polichathu:
Ninety Minutes
Time required for cooking Karimeen Polichathu:
Ten Minutes
Number of Servings for Karimeen Polichathu:
Four People
Ingredients required for Karimeen Polichathu:

Four No's of Karimeen(Pearlspot) of medium size,

One Banana Leaf,
Half a cup of scrapped coconut,
Four No's of Kodumpuli(Tamarind),
Eight pieces of dry Red Chillies,
Quarter teaspoon of turmeric powder,
Two tablespoons of corainder seeds,
One medium sized ginger of 1 inch,
Eight cloves of Garlic,
Four No's of Green Chilli's,
Two tablespoons of Lemon juice,
Dozen curry leaves,
Add salt according to taste,
Have enough oil for Shallow frying

Recipe for the preparation of Karimeen Polichathu:

1.
2.

Remove the scales from the fish.

Fish should be washed & cleaned thoroughly.

3.

Deep slits should be made on either side of the fish to ensure that the
masala enters the fish throughly while cooking.
4. Wash the plantain leaf and wipe it dry.
5.
The plantain leaf should be cut into four seperate pieces. Kindly dont use
the center stem.
6. Singe the cut plantain leaves over an open flame.
7.
Scrapped coconut, red chillies, turmeric powder, kodumpuli(tamarind),
green chillies, coriander seeds, along with ginger and garlic should be ground
to form a smooth spicy paste.
8. Lemon juice along with the curry leaves should be added to the above
formed paste.Mix it well.
9. The Smooth spicy paste should be applied liberally on the
pearlspot(karimeen) fish.
10. Kindly remember to also stuff the paste into the already cut slits.
11. A little oil should be brushed on each and every single cut leaf. After this
the fish should be wrapped inside the cut banana leaf. The wrapping should
be tight and tie the wrapping with a thread.
12. Leave the banana leaf wrapped fishes inside the fridge for an hour or so.
13. Take a little oil in a frying pan and heat it.
14. The banana leaf wrapped fishes should be shallow fried on a medium heat.
15. Shallow fry the fish for a period of three to four minutes on both sides until
the Karimeen Polichathu is cooked to absolute perfection.
16. Remember not to burn leaves wrapping during the process of shallow
frying.
17. Serve the Karimeen Polichathu in the banana leaf wrapping.

Madras Fish Curry Recipe - Chennai Fish

Curry Recipe
Preparation Time : 10 mins
Cooking Time : 30 to 40 mins
Serves: 4 to 5
Ingredients:
For Marinating:
Fish - 500 grams
Chilli Powder - 2 tsp

Turmeric Powder / Manjal Podi - 1 tsp

Salt - 1 tsp
For Masala:
Oil - 1/4 cup
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi - 1/4 tsp
Dry Red Chilli - 2
Curry leaves a small handful
Onion - 2 large chopped finely
Tomato - 3 large chopped finely
Green Chilli - 2
Chilli Powder - 1 tblspn
Kashmiri Chilli Powder - 3 tblspn
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder / Manjal Podi - 2 tsp
Tamarind - 1 small gooseberry size or 2 tblspn
Salt to taste
Curry leaves - 2 sprigs
Coriander leaves a small handful finely chopped
Water as needed
Method:
Take fish and the marinating spices and mix well. Set aside.
Soak tamarind in some water, squeeze them well and strain it
and set aside.
Heat a earthernware pot, add in oil and crakle in mustard,
fenugreek, dry chilli and curry leaves.,

Add in onions and green chillies. Add in salt and mix well. Cook
till it gets lightly translucent.
Add in tomatoes and cook till it gets mushy, add in the spice
powders along with a splash of water and mix well. Cook till oil
separates.
Now add in tamarind water and salt, add more water as needed.
Bring it to a boil.
Now add in fish and mix well. Bring it to a boil again and
simmer for 10 to 15 mins.
Now add in fresh curry leaves and coriander leaves.
Mix well and serve over rice.