Best Indian Fish Recipes

Local and traditional cooking customs indigenous to the Indian subcontinent are celebrated in Indian cuisine, which boasts a wide variety of flavors and textures. The variety of climate, occupation, soil type, ethnic groups, and culture can result in distinct culinary traditions that are distinct from one another.

Besides the use of locally grown fruits and vegetables, herbs and spices, fish is also a component of this cuisine, and parents who live in these communities may purchase fishing gifts for their children in order to pique their interest and encourage them to begin this activity when they are still young.

The region, traditions, and cultural preferences are all important factors in the development of Indian cuisine. Typical examples include North Indian cuisine, which has been heavily influenced by Central and Middle Eastern cuisine and differs significantly from South Indian cuisine.

A result of the cultural exchanges that take place between India and other countries, Indian cuisine is constantly evolving. The Indian cuisine is well-known for its delectable curries, tandoori fish dishes, and tikkas (seafood skewers). Did you know that, while pakoras and tikkas are served as starters, fish curry, fish korma, and fish kofta curry are served as main courses? Below you will find three mouth-watering recipes that will surely pique your interest and make you want to try them out.


Indian Fish Coconut Curry

Even the name itself sounds delectable! It is a very forgiving recipe, and you can use a variety of fish fillets for it, including salmon, catfish, red snapper, grouper, and swordfish, among others. You can also substitute shrimp or mussels for the fish, or you can omit the fish altogether.

Ensure that you are properly equipped with the appropriate fishing rod and reel to catch the fish of your choice first. As a bonus for those who are not interested in fishing, it is possible to simply go to the store and “fish” for all of the ingredients you need to make this dish.

In this case, the first step would be to wash and dry the fish before cutting it into 2-inch fillets and cooking it. In a medium saucepan, heat one tablespoon of vegetable oil over medium heat, then add one-half chopped onion, one teaspoon grated fresh ginger, and two minced garlic cloves, stirring constantly. The heat should be set between medium and low, and you should constantly stir to prevent the ingredients from burning.

Continue to cook for about 3 minutes after adding a diced tomato, stirring and breaking up the pieces. Salt and pepper to taste, along with one teaspoon of garam masala and a quarter teaspoon of chili powder Continue to stir for another 2 minutes before increasing the heat to medium-high. Pour one cup of coconut milk and a quarter cup of water into a large mixing bowl.

One or two chili peppers, depending on how spicy you want things to be, can be added at this point as well. After the mixture has reached a boil, you can add the fish and cook it for at least four minutes, or until the fish is thoroughly cooked. Once you’ve finished, you can serve it with basmati rice or any other Indian flatbreads that you like.


Bommidayila Pulusu

This dish is representative of the cuisine of Andhra Pradesh, which is known for preparing food with a generous amount of spices and aromatics in a variety of combinations. The main attraction in this recipe is a small species of fish from the Bommidayila, or Bommidala area, which is the star of the show.

To begin preparing this mouth-watering stew, heat the oil in a pan over medium heat while also adding the fenugreek and mustard seeds to the pan. After that, add the chopped onions and cook them until they are soft and golden brown, at which point you can add the curry leaves and green chilies to taste. You can increase the amount of oil if the situation calls for it.

Combine three or four diced tomatoes, turmeric, and red chili powder in a large mixing bowl. Stir thoroughly to ensure that all of the ingredients are evenly distributed, and then add the coriander powder and salt. To achieve a liquid consistency, some tamarind extract should be used. Combine all of the ingredients and bring the mixture to a boil.

After the water has begun to boil, you can add five slices of fish and allow it to simmer for approximately seven or eight minutes before serving. With this dish, it is recommended that you serve it with steamed rice.

For those who enjoy fish, the bommidala curry is a fantastic option to consider. Each of the spices that are used in this dish is distinctive in its own way. The addition of tamarind juice makes a significant difference in the flavor of the stew, which is truly exceptional.


Fish Curry with Lotus Stems

Make sure you have your spinning reel ready in case you want to catch a Kingfish for this delectable recipe. This is a traditional Kashmiri curry that is made with fresh ingredients. The recipe calls for kingfish or Surmai fillets, as well as spices, cinnamon, and desi ghee, among other ingredients.

First, clean and cut two or three Kingfish into thin slices. Try to make fillets that are all the same size, and then season the pieces with salt. Leave the fish in the salt for at least 25 minutes before cooking it. Pour some oil into a pan and fry the fish fillets until they are golden brown, then remove them from the pan and set them aside in a bowl of water to cool.

Slicing two large onions is the next step in the preparation process. Sauté the vegetables in a small amount of oil in a frying pan until they are tender. As soon as the onions have turned a golden-brown color, transfer the pieces to a blender and blend until they form a thick paste.

In the meantime, you’ll need to work on extracting the essence of the Kokum from it. To prepare this, bring some water to a boil and then add a few pieces of this plant. To make the sauce, blend together the garlic, onions, cinnamon, black and green cardamom, red chilies, dry ginger powder, and black cumin seeds in a blender until smooth and creamy. Add a little water and combine all of the ingredients until you have a thick paste.

It’s time to deal with the lotus stem. You’ll need to peel them and cut them diagonally to make them work. In a pan, heat one tablespoon of oil and add two or three cinnamon sticks, three or four pieces of green cardamom, four or five cloves, and one piece of black cardamom. Cook until the cinnamon sticks are fragrant, about five minutes. As soon as the mixture begins to sputter, add one tablespoon of garlic pulp and cook until fragrant. When the garlic begins to brown, add the lotus stems, along with one tablespoon red chili powder and two tablespoons turmeric, and cook for another minute or two.

Pour in the Kokum water and gently stir for a few minutes to complete the final steps of the process. After that, add the onion pulp and continue to stir. Add the fish to the mixture and blend for a few seconds before adding one tablespoon ginger powder and a pinch of salt to taste.