Fish Cook Book Page 1 of 27

Baked Fish

INGREDIENTS METHOD

Oven Temp: 350F-180C

Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides,
8 fillets of fish-marinated
and keep aside. In the same pan, saute the onions and tomatoes over high heat,
in lemon juice and salt for
till glossy. Keep aside.
15-20 minutes and rinsed
To make sauce: Melt the butter and add the refined flour, keeping the heat low.
oil a thin layer in a frying
pan
Sauté till just a suggestion of brown. Take the pan off the fire and add the milk
1/4 cup finely chopped
very gradually, stirring vigorously all the time. Put the pan over the fire again and
onions
let it come to a boil, stirring often to avoid scorching. When it comes to a boil,
1/4 cup de-seeded and
lower the heat and simmer for 1-2 minutes, continuing to stir.
finely chopped tomatoes
2 cups milk
Add the salt and pepper. Transfer the fish on to an oven-proof serving dish,
2 tbsp refined flour
sprinkle the onions and tomatoes over the fish. Pour the white sauce over it.
1 tbsp butter
Sprinkle the cheese over it and bake in a pre-heated oven for 1/2 an hour or till
1 tsp salt
cheese melts.
1 tsp powdered black
pepper
1/4 cup grated cheese
Fish Cook Book Page 2 of 27

Fish Gassi (Mangalorean Fish Curry)

INGREDIENTS METHOD

For the masala

For the masala, heat oil in pan. Add coriander powder, fenugreek seeds, fennel
1 tsp coconut oil
seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast
3 tsp coriander powder
them.
1 pinch of fenugreek seeds
1 tsp fennel seeds
Now add grated coconut, onions and garlic. Sauté till the onion turn light brown.
8 pieces of pepper corn
Then add water and grind them together. The masala is ready.
1 tsp mustard seeds
2 tsp cumin seeds
For the main preparation, heat oil in pan. Add sliced onions, curry leaves and
15 red chillies
sauté the onions till it looses colour.
1 grated coconut
2 sliced onions
Then add chopped tomatoes and prepared masala, and stir-fry till fat separates.
8 pieces of garlic
Add fish and stir fry. Add salt, tamarind paste and coconut milk. Mix it well.
100 ml water
Cook till fish is cooked through. Garnish with curry and coriander leaves and serve
For the main
hot.
preparation
2 tbsp coconut oil
2 sliced onions
10 curry leaves
2 chopped tomatoes
500 gm filleted fish
prepared masala
1 tsp salt
2 tbsp tamarind paste
100 ml coconut milk

Lemon Fish

INGREDIENTS METHOD

4 fillets fish Rub the fish with lemon juice and season well with salt and pepper. Keep aside.
30gms butter
Juice of 3-4 lemons Make the sauce. Heat the butter, when melted add the sugar, then add the lemon
1 tsp sugar, or to taste juice.
1 tsp chopped parsley
Taste and adjust the seasoning. Keep aside.

Now take the fish. Roll in a little seasoned flour and lightly sauté in olive oil.

When done, put on the serving plate and spoon the sauce over the fish and it is
ready to serve!
Fish Cook Book Page 3 of 27

Fish Kobiraji (Bengali Fish Fillets)

INGREDIENTS METHOD

500 gm (8pc) fish fillet

Wash the fish fillets properly.
(bhetki or cod)
4 green chillies
Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes
100 gm onions
8 eggs
Drain and wipe dry. Now marinate the fish for 1hr with onion, garlic, ginger, green
10 cloves garlic
chilli paste and with finely chopped mint and coriander and salt to taste.
250 gm breadcrumbs
25 gm ginger
Mix the gram flour and little salt
8 tbsp oil
1 lemon
Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets.
1/2 cup coriander-chopped
1/4 cup mint-chopped
Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten
100 gm besan
egg and bread-crumbs.

Put the fillets in the pan to deep fry till brown on both sides.

Note:
Substitute the fish with boneless pieces of chicken breasts, beaten flat for Chicken
Kobiraji

Goan Fish Curry

INGREDIENTS METHOD

2 pomfrets
Cut the pomfret into desired number of pieces. Add salt and lime juice to fish and
½ lemon
marinate for 10 minutes.
1 tbsp salt
1 grated coconut
Grind coconut, cumin seeds, garlic, turmeric, red chillies, coriander leaves, with
½ tsp cumin seeds
tamarind water and ½-cup water to a paste. Add remaining water to paste and
4 flakes garlic
place on fire.
½ tsp turmeric powder
8 pieces red chillies
Add sliced onion and slit green chillies to gravy on fire. Wait for 2 boils and add
1 tbsp coriander leaves
marinated fish.
3 tsp tamarind water
5 cups water
If boneless give the gravy one more boil. If with bone, give it 2-3 more boils.
1 onion
2 green chillies
Serve hot with unpolished rice.
Fish Cook Book Page 4 of 27

Fish Biryani

INGREDIENTS METHOD

1 kg fish fillets-cut into 1

Heat oil and add cumin seeds. When they splutter, add
1/2 " cubes
onions and ginger-garlic pastes. Stir fry till fat separates.
2 tbsp oil
1 cup onions-grated
Add the garam masala, coriander powder, chilli powder,
1 tsp ginger paste
turmeric powder, salt and yogurt and sauté till fat separates.
1 tsp garlic paste
1 tsp cumin seeds
Mix in the fish and cook over high heat till opaque. Mix in the
1 tsp garam masala
browned onions, coriander, green chillies and biryani masala.
1 tbsp coriander powder
1 tsp chilli powder
To make the rice, heat oil and add cloves, peppercorns,
1 tsp turmeric powder
cinnamon and cardamoms. When they darken a bit, add rice,
1 1/2 tsp salt
water and salt. Mix well and cook till rice is tender but still
1 cup hung yogurt
holds its shape.
1 cup coriander leaves-
chopped
To serve, put the fish layer at the bottom of the dish, cover
green chillies to taste-
with the rice and sprinkle the rice milk mixture. Keep in an
finely chopped
oven or over low heat, over a tawa for about 15 minutes. Mix
1 tsp biryani masala
to break up the layers and serve.
1/3 cup browned onions

For the rice

2 cup rice-cleaned and
washed
2 tsp oil
4 cloves
4 peppercorns
1 cinnamon-broken
4 green cardamoms
1 tsp salt
3 cups hot water
saffron or color mixed in 1
cup warm milk
Fish Cook Book Page 5 of 27

Kerala Fish Fry (Meen Varathathu)

INGREDIENTS METHOD

500 gm fish - scaled and

Wash fish, drain and keep aside.
cut diagonally into 3cm
pieces
Grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a
oil – for frying
paste.
1 tbsp ginger - chopped
1 tbsp chilli powder
Marinate the fish with the paste and keep aside for an hour.
1 tsp coriander powder
1 tsp turmeric powder
Heat oil and fry the fish pieces till they turn light brown in colour. Make sure that
1 tsp methi seeds
the flame is not too high.
1 tbsp vinegar
salt - to taste
Pierce the fish with a knife and if it flakes easily it is cooked.

Place the fish pieces on an absorbent paper to drain out the excess oil.

Serve hot.
Fish Cook Book Page 6 of 27

Kolhapuri Fish

INGREDIENTS METHOD

1 kg fish filleted and cubed

Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and
2/3 cup yoghurt
marinate fish in it for 10 minutes.
1 tsp turmeric powder
2 tsp chillie powder
Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions
1 tsp garlic paste
are soft. Add coconut and sauté till a light brown.
1 1/2 tsp salt or to taste
1 tsp lemon juice
Add tomatoes and cook till access water dries. Blend the whole mixture in a
2 tsp oil
blender.
1 bay leaf
1 tsp broken cinnamon
Heat the rest of the oil and add the fish. Stir fry over high heat till opaque. Add the
6 cloves
ground paste and simmer over low heat till fish is cooked through. Garnish with
1 tsp crushed black pepper
coriander leaves and serve.
1 cup chopped onions
2 tsp grated coconut
2 tsp oil
1 cup chopped tomato
coriander leaves for
garnish
Fish Cook Book Page 7 of 27

Parsi Fish Curry

INGREDIENTS METHOD

½ kg white pomfret fillets

Rub the fish with salt and limejuice. Set aside for 30 minutes.
1 tsp salt
1 tbsp limejuice
Heat oil, fry onion until golden in color.
1-2 tbsp sesame oil
1 large onion-ground
Grind ginger, garlic, coconut and spices together. Add to the pan tomatoes,
1"piece ginger
tamarind and 250ml water. Simmer fro 10 minutes.
2 tsp chopped garlic
1 tsp turmeric powder
Pour in coconut milk. Strain liquid through a muslin cloth. Return liquid to the pan.
3 tsp cumin seeds
4 tsp coriander seeds
¼ tsp green cardamom
Reheat and add the fish. Simmer for 5 minutes. Season and sharpen with lemon
seeds
juice. Serve with boiled rice.
2 tbsp grated coconuts
2 tomatoes-blanched,
seeded and chopped
2-3 tbsp tamarind pulp
250 ml water
250 ml coconut milk
1-2 lemon juice

Hui Bari

INGREDIENTS METHOD

2 shallow fried brinjals Heat oil in pan. Add red chilli paste, salt and chopped tomatoes. Now add tamarind
3-4 brown sautéed onions water and coconut milk.
3 tbsp red chili paste
3 tsp coconut oil Wait for the first boil then add the shallow fried brinjals. Cook for ten minutes.
salt to taste Remove from fire and add the brown sautéed onions.
2 tsp chopped tomatoes
¼ cup tamarind water Serve hot with paranthas.
½ cup coconut milk
Fish Cook Book Page 8 of 27

Meen Biryani

INGREDIENTS METHOD

2 cups water
Place pan on fire. Add water, coconut milk, raw rice, fish
½ cup coconut milk
cubes, coriander powder, red chilli powder, black pepper
1 cup raw rice
powder, salt, chopped onions and chopped tomatoes.
4 pieces of any boneless
fish
Cook for 20 minutes on full flame. Before removing from fire,
2 tsp coriander powder
add coconut oil. Serve hot on banana leaves for tastiest
½ tsp red chilli powder
results.
½ tsp black pepper powder
salt to taste
2 tsp chopped onions
2 tsp chopped tomatoes
1 tsp coconut oil

Users Comments
Lets make it better. Fry the fish peices applying red chilli powder and salt. Put this fied peices in the masala
and cook for a little time. Then put rice...
- Babu
x lant
horrible taste.
Niru : Even though this is not my recipe, I would think it would be better to cook the masala in the coconut
oil, till fat separates, add the fish cube, rice and coconut milk and water and cook. Should be tastier, else the
masala would taste very 'raw'
Fish Cook Book Page 9 of 27

Meen Mulligatanni

INGREDIENTS METHOD

2 tbsp coconut oil

For the Mulligatanni masala, soak dry red chillies for 1/2 an hour. Grind with
1 ½ tbsp chopped onions
coriander powder to a fine paste. Add vinegar. The masala is ready.
½ tsp ginger juliennes
½ tsp chopped garlic
For the preparation, heat coconut oil in pan. Add chopped onions, ginger
green chillies to taste
juliennes, chopped garlic, green chillies and curry leaves.
5 curry leaves
3 tbsp Mulligatanni masala
Now add the mulligatanni masala with water and salt. Add fish, cover pan and
½ cup water
cook for 10 minutes. Before removing from fire add coconut milk and serve hot
½ tsp salt
with rice.
8 pc of any fish
6 tbsp coconut milk
Masala
dry red chillies
3 tbsp toddy vinegar
1 tsp coriander powder
Fish Cook Book Page 10 of
27

Fish Mur-Moro

INGREDIENTS METHOD

1 kg fish fillets
Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4
22 long red chillies
cups onion, tamarind and the 6 cloves of garlic.
6 short red chillies
1 1/2 tbsp coriander seeds
Heat the oil and add onions. Stir-fry till brown. Add ground masala and stir-fry till
10 pepper corns (sabut
fat separates.
kali mirch)
1 tbsp ginger- chopped
Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.
1 tsp cumin seeds
1 pinch saffron
Add sugar and coriander leaves and remove from fire.
3/4 cup onion- chopped
20 gms tamarind
When cool enough to handle, smear masala on to the fish to cover the fish with it.
6 cloves garlic
2 tbsp oil
Place the fish in the same pan.
1/2 cup tomatoes-
chopped
Place the pan over live coals, cover with a lid and place live coals on the top of the
2 tbsp green chillies-
lid too.
chopped
8 cloves garlic- chopped
Leave thus for 15- 20 minutes or till cooked through.
1 1/2 cups onions-
chopped
Please note this is a side dish so minimize the water added, as it has to be kept
1 1/2 tsp sugar
semi dry.
2 tbsp coriander leaves
(hara dhania)
Note: This is a Mangalorean Catholic home recipe made with either pomfret or
fillet of fish and flavoured with burning coal served like a dry side dish

Fish in Green Masala

INGREDIENTS METHOD

For Green Masala:

Grind all the ingredients together.
3/4 cup coriander leaves -
chopped
Grease a piece of plantain leaf and place some masala in the centre.
2-3 green chillies -
chopped
Place a piece of filleted fish over it and cover fish also with some masala.
2 tsp ginger - chopped
6 pepper corns
Wrap the fish in the leaf, secure with thread and steam.
6 cloves
1/4 cinnamon - powdered
1 tbsp salt
2 tbsp lemon juice
Fish Cook Book Page 11 of 27

Thair Saadam (Curd Rice)

INGREDIENTS METHOD

250 gm overcooked white

Chop ginger, coriander leaves and green chillies. Mix with
rice
yoghurt, rice and salt.
250 gm yoghurt
05 gm green chillies
Break red chillies into 1/2 inch pieces.
05 gm coriander leaves
05 gm ginger
Heat oil and add the mustard seeds. When they start
salt
crackling, add the dals and sauté until golden.

Tempering
Add curry leaves, red chillies and asafoetida.
20 ml oil
05 gm mustard seeds
Pour tempering on the rice and serve cold.
03 gm skinned black gram
03 gm channa dal
02 gm dried red chilli
02 gm curry leaves
03 gm asafoetida

Users Comments
Add green grapes and pomegranate to the curd rice,it tastes better.
- Swetha Bhansali ([email protected])
In the actual curd rice, ginger and green chillies must also be added tot he hot oil so that it does not taste
very raw...
excellent!
Well this is thair saadam. thair meaning curd(yogurt for the uninitiated) and saadam means rice.
If you add some butter to it will taste much better.
- Kumar ([email protected])
curd rice has always been my faourite....simple, nutricious and yet very filling. but i never got the recipe
right. now i will...today. thanks
- tulika ([email protected])
there is nothing to beat this in the world. i grew up in madras and this is the integral part of all tamil food.
you cannot dream of tamil food without thair sadham. it is also the best food for tropical palce like tamilnadu
- mukesh ([email protected])
very tasty and less fat
- ritu ([email protected])
Great food.
- vishwa
This recipe is one of my favourites. It is so easy to make and the ingredients used are also available at home
any time. It is a very good dish which can be made during extreme summer and relished by everyone young
and old.
- Trupti
Try adding green grapes and pomegranate to the curd rice,its tastes much better.
- Swetha Bhansali ([email protected])
nothing better to come home to on a warm afternoon
- vivek
Fish Cook Book Page 12 of
27

Barbecue Fish Tikka

(SIT-DOWN : 4-6)

INGREDIENTS METHOD

Wash and clean the fish, cut into cubes, apply salt, red pepper and
600 gm boneless fish
lemon juice and keep aside
200 gm yogurt
a pinch of red chilli
Apply the marinate ingredients into the yogurt. Add the fish and
powder
let it marinate for half a day.
0.5 tsp garam masala
juice of 1 lemon
On a thin skewer gently put the fish tikkas and cook in a hot
2 cloves of garlic
tandoor. Garnish with lemon, chaat masala and serve.
0.5 inch ginger
pinch of chaat masala

Karimeen Pollichathu

INGREDIENTS METHOD

1 pearl spot fish

Mix red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped
2 red chillies
garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse
¼ tsp turmeric powder
paste.
1 tsp chopped green
chillies
After cleaning the fish, apply a thick layer of the paste on the inside and on the
½ tsp chopped ginger
outside.
½ tsp chopped garlic
3-4 chopped curry leaves
Wrap the fish in the banana leaf and tie it with the stem. Heat oil in pan and place
3-4 chopped shallots
the wrapped fish in it. Cook each side for 5-6 minutes. Serve hot with rice.
salt to taste
1 tbsp lime juice
1 large banana leaf
1 thin soaked banana tree
stem
1 tbsp coconut oil
Fish Cook Book Page 13 of
27

Kullu Trout

INGREDIENTS METHOD

1 trout/fish
Clean and wash the fish. In a bowl, add the fish, salt, dill leaves, crushed coriander
seeds, chilli flakes, lemon rind, lemon juice and mustard oil. Rub the marinade all
For marinade
over the fish and keep aside for about 10 minutes.
1/2 tsp salt
1 tsp dill leaves
Heat oil in a pan and add the marinated fish and cook on both sides on low flame
1 tsp crushed coriander
for 10 minutes.
seeds
1/4 tsp red chilli flakes
For the sauce, heat oil in a pan. Add the mustard seeds and onions and sauté till
1/2 tsp lemon rind
it turns a light brown.
2 tsp lemon juice
1 tbsp mustard oil
Remove from fire and add the coriander leaves, lemon juice and salt and mix well.

For the sauce

Pour the sauce over the fish and serve hot with rice.
2 tbsp mustard oil
1/2 tsp mustard seeds
1 1/2 tbsp diced onions
1 tsp chopped coriander
2 tsp lemon juice
1/4 tsp salt

Mus Kavaab

INGREDIENTS METHOD

1 tsp turmeric powder Grind turmeric powder, grated coconut, red chili powder, coriander powder,
½ grated coconut crushed cardamoms and cloves to a fine paste and keep aside.
2 tsp red chili powder
2 tsp coriander powder Heat oil in pan and sauté onions till brown. Add curry leaves and 2 tsp of the
10 crushed cardamoms prepared paste. Add water, tomatoes and salt.
10 cloves
4 tsp coconut oil Wait for the 1st boil, then add the fish cubes. Cook for 10 minutes with the lid on.
1 sliced onion
4-5 curry leaves Serve hot with rice.
½ cup water
1 chopped tomato
salt to taste
4 cubes of any boneless
fish
Fish Cook Book Page 14 of
27

Yetti Masala

INGREDIENTS METHOD
(Serves 4)

2 tbsp coriander leaves

Make a fine paste of coriander, green chillies, red chillies, ginger, garlic, cloves,
2 chopped green chillies
cinnamon, cardamom and poppy seeds.
2 red chillies
1 tsp ginger paste
Heat a little ghee in the pan and sauté the sliced onions.
1 tsp garlic paste
4 pieces of clove
Add the prawns(with the tail) and stir fry for 2-3 minutes.
1" cinnamon stick
4 pieces green cardamom
Add the ground spices and fry for 3-4 minutes.
1 tsp poppy seeds
1 tsp coriander seeds
Add salt, water and lemon juice.
600 gm prawns
3 sliced onions
simmer till the prawns are cooked.
1 tbsp ghee
1 tsp lime juice
garnish with chopped coriander leaves and serve with rice.
salt to taste

Dried Fish Curry

Doi Machch

INGREDIENTS METHOD

500 gm fish (Rohu/Carp)-

Mix together the curd, onion, ginger, garlic, chilli powder, turmeric and keep aside.
sliced into desired sized
pieces; washed, wiped and
Heat oil and fry the fish over high heat till brown. Lift fish out of oil and keep
rubbed with some turmeric
aside.
and salt
1 cup curd
In the same oil, add the bay leaves, cumin, cloves, cardamom and cinnamon.
3 tbsp onion paste
When the seeds splutter, add the curd mixture and sauté till fat separates.
1 tbsp ginger paste
1 tsp garlic paste
Add the fish and sauté till cooked through, add sugar and salt and serve hot.
1 tsp chilli powder
1 tsp turmeric
4 tbsp mustard oil
2 bay leaves
1 tsp cumin seeds
2 cloves
4 cardamoms
1 tsp cinnamon-broken
1 tbsp sugar
salt to taste
Fish Cook Book Page 15 of
26

salt-as required

Masala Fish Fry (by: siri)

INGREDIENTS METHOD

Tilapia Fish - 1(Cut Method:

into 1inch thick
pieces) Wash the fish pieces and keep it aside.
Marinate:
Raw peanuts- 1/2 Grind the raw peanuts into fine pwd.
cup
Egg - 1 Now Mix it along with egg, G&G paste,chilli pwd,masala pwd, food color and salt.
Ginger Garlic paste -
1Tbsp Put the fish pieces into this mixture and marinate atleast for 3 hours longer would be great
Chilli pWd -2 Tsp as the pieces will grab all the spices in.
Masala Pwd- 1/2 tsp
Food Color(red) - Now take a pan and put some oil and shallow fry the pieces one by one.
pinch
salt to taste Remove from oil and place it on paper towel.
Oil for shallow fry
Garnish Garnish with onions and Lemon
Onion
Lemon

Coriander Fish (by: Meenakshi Das)

INGREDIENTS METHOD

4 pieces of First wash the fish and marinate for 5 minutes with haldi and salt.
rahu/katla fish
kalonji (kala jeera) Put the oil in a frying pan, heat well and fry the pieces of fish. Remove fish from the kadai.
few hari mirch
4 tbsp green Put the kalonji and hari mirchi into that same oil, add haldi, salt and coriander paste. Mix
coriander paste well.
haldi
salt Add a very little water. After 2 minute add the fish, when the gravy became thick remove
mustard oil the kadai from heat and serve hot with rice.

Fish Fry (by: Meenakshi Das)

INGREDIENTS METHOD

250 gm Bhetki fillets Wash the fillets and put it in a bowl. Marinate the fillet with onion ginger paste and lemon
bread crumbs juice for 2/3 hours.
eggs
onion-ginger paste Lift the fillet and coat with egg and breadcrumbs and keep aside. Put oil in a kadai and
lemon juice heat well.
oil for deep fry
Fry the fillets one by one. Serve with dahi/tomato sauce/chutney and salad.
Fish Cook Book Page 16 of
26

Fish Curry (by: Preena Narayan)

INGREDIENTS METHOD

2 cups coconut Heat oil in a saucepan add coriander seeds, jeera seeds, red chillies, pepper and fry.
1/2 cup onions -
chopped Add garlic, onion and curry leaves and fry for a while and then add coconut and turmeric
1/2 cup garlic - powder.
chopped
5 sprigs curry leaves Fry till the coconut changes colour and then take off from the stove.
2 tbsp pepper
3 tbsp coriander Make a smooth paste of it.
seeds
10 red chillies Heat a pan with coconut oil and season it with mustard seeds, methi seeds and curry
2 tbsp jeera seeds leaves.
turmeric powder
salt Then add the grounded masala and let it boil. Add fish, tamarind and salt. Cook till the fish
1 tbsp tamarind is done.
extract
fish - washed and Serve hot.
cleaned

Hot Fish Biriyani (by: Papia Kundu)

INGREDIENTS METHOD

1/2 kg fresh water METHOD: Wash and dry the rice, and keep aside. Grind into a fine paste 2 Onions, Ginger
fish (Rohu), 1/2 kg and red chilies. Cut Tomatoes and keep aside. Fry fish pieces in 1/2 cup oil.Keep aside the
Long Grained Raw fried fish pieces. In the leftover oil, fry the masala (onion, ginger, red chilly) paste,
rice (Basmati) ,4 tomatoes, salt until an aroma comes out. Add the fish pieces to the masala, mix well and
Onions, 6 cloves keep aside. In another wide bottom pan heat rest of the oil and add bay leaves,
Garlic, 1" piece cardamoms, Cinnamon and cloves, until it sputters. Add thinly cut onions (2 noose) and
Ginger , 6 nos red fry for some time until it changes its color to red. Then add the rice to the pan and fry for
dry chilly (pepper) some time. Once the Rice is properly fried (you will smell the aroma), then add twice the
tbsp Cumin seeds , 1 volume of water and cover the pan with a lid. Once the Rice is done add the masala fish
tsp Coriander, 2 bay slowly and mix into the rice. Distribute hot butter oil (ghee) over the rice mixture and keep
leaves & 2 sticks covered after taking it out of the flame. Serve with curd (yogurt) and salad.
cinnamon, 4 cloves ,
2 big cardamom ,2
small green
cardamom, 1 tsp
saunf, 1 tomato,1
cup refined Oil, 2
Tbsp Ghee, Salt as
required.

Madras Red Fish Curry (by: Sheetal Mehta)

INGREDIENTS METHOD

1 1/2 pounds of Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons
skinless and boneless of oil in a large non-stick frying pan until hot.
non-oily fish fillets
Fish Cook Book Page 17 of
26

(sole or flounder)-cut Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned,
into 4 pieces about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.
1 tbsp of curry
powder To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the
1/2 cup of onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a
unbleached flour for boil.
dusting
coarse salt to taste Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish
3 tbsp of light and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve
vegetable oil garnished with herbs.
1/2 cup of finely
chopped onions (I found this recipe on the internet. I tried it and it's a v. good recipe. You might want to
1 tsp finely chopped alter the amount of tamarind according to your taste. This recipe is courtesy Julie Sahni's
garlic School of Indian Cooking)
1 tsp ground red
pepper, paprika, or
their combination
1 tsp mustard
powder
12 curry leaves or 2
bay leaves
2 cups water
1/2 pound of plum
tomatoes-peeled,
seeded, and chopped

1/4 cup tamarind

water
curry leaves or
cilantro sprig for
garnish

Curry Powder
2 tbsp coriander
seeds
2 tsp fenugreek
seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp black
peppercorns
1/2 tsp fennel seeds
1 (3-inch) stick
cinnamon
5 whole cloves
1 tbsp turmeric
1 tsp ground red
pepper

Combine coriander,
fenugreek, mustard,
cumin, black pepper,
fennel, cinnamon,
cloves, and grind to a
fine powder using an
electric grinder. Stir
in the turmeric and
red pepper and
Fish Cook Book Page 18 of
26

transfer into a jar.

Cover tightly and
keep in a cool dry
place.
Yield: 1/4 cup

Hyderabadi Fish Curry (by: Bhargava Pavel)

INGREDIENTS METHOD

2 fillets pomfret or Clean and cut fish in to slices. Bake onions in the oven.
other large fish
20 gm sesame seeds Roast together the coriander seeds, red chillies, cumin seeds, sesame seeds and grated
10 gm cumin seeds dry coconut.
20 gm coriander
seeds Grind the masala with the onions, till it forms a thick paste. Soak the tamarind in the hot
1/2 dry coconut water. Squeeze out pulp.
30 gm tamarind
250 gm onions Heat oil. Add few seeds of cumin, asafoetida and curry leaves. Remove the pan from the
few sprigs of curry fire. Add groundnut paste. Return to fire. Fry well.
leaves
50 ml sweet oil Add the tamarind pulp and salt. Cook for 10 minutes. Add sliced pieces of fish and cook till
4 red chillies fish is done. Served garnished with chopped coriander leaves.
pinch of asafetida
sprigs of coriander
leaves
salt to taste

Mince Fry (by: Shakunthala Bhaskar)

INGREDIENTS METHOD

1/4 kg mince Boil mince with salt and turmeric powder.

salt to taste
turmeric powder In a kadai fry chopped onions, green chillies nicely, then fry chopped tomatos after frying
2 onions-chopped tomatoes add pepper powder and fry for some time, when done add the cooked mince and
5 green chillies- fry nicely.
chopped
1 tomato-chopped
1/4 tsp pepper
powder

Coriander Fish (by: Shruthi)

INGREDIENTS METHOD

Marination of Fish Marinate the fish with all ingredients mentioned above and keep it aside for half an hour.
take a pan pour oil and shallow fry the fish.till golden brown. keep it aside.
KIng Fish
Garam Masala For the Gravy
Red Chilli Powder
Turmeric Powder In a pan, pour oil put the whole garam masala, when it splutters, put ginger garlic paste,
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Lemon Juice saute it then put onion sliced, saute it nicely when its golden brown put chopped tomatoes,
Salt cook covered till tomatoes are soft. then put the paste (coriander leaves, cashewnut,green
Badi Saunf chilly) and cook for 5 min or till oil seperates , put salt according to taste. lastly put fried
Ginger Garlic Paste fish and let it cook for 2 min.
Oil for shallow fry
serve it hot with rice or chapati.
Gravy

Cloves
Cinamon Stick
Cardamom
Bay Leaf
Coriander Leaves
Cashewnut
green chilly
Tomatoes
Onion
GInger Garlic paste
salt

Fish Aviyal (by: Anuradha Chandrasekar)

INGREDIENTS METHOD

1/2 kg fish Grind together the coconute, chillies, cumin seeds,turmeric powder and onions to a partly
1 cup grated coconut fine paste.
6 green chillies
1 tsp cumin seeds Add the tamarind pulp, curry leaves, salt, cleaned fish pieces, slit green chillies to the
3 small onions paste.
salt to taste
1/2 tsp turmeric Mix well adding some water and then put this mixture in a pan and cook till the fish is
powder done to the required consistency.
curry leaves
1/4 tsp mustard In a separate tawa, add 2 tbsp of coconut oil; heat and add the mustard seeds and let
seeds them crackle.
tamarind pulp
coconut oil Add this tarka into the dish and Fish Aviyal is ready to be served!

Fish Hariyali (by: shonali)

INGREDIENTS METHOD

4 thick fillet of rohu Boil the spinach and blend it to make a paste.
2 med onion made
into a paste Wash the fish and apply the lemon juice and keep it for some time to remove the fishy
3 flakes of garlic smell. Wash it off. Now marinade the fish in turmeric and salt. Heat oil in kadai and fry the
one bunch of spinach filets on both sides.
coriander leaves
turmeric In the same oil add the onion paste and fry till the oil separets. Now add the garlic-
green chillies coriander-chillies(made into a paste) and continue frying. Then add the turmeric powder
oil and the spinach paste and fry for some more time. At last season it with salt.
salt to taste
2 tsp of lemon juice When it is done add the fried fish pieces and coat it with the masala on both the sides.
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Serve with jeera rice

Mustard Fried Fish (by: Gayatri Patnaik)

INGREDIENTS METHOD

500 gm sea fish or Soak the fish with a little salt and and half the turmeric powder for about 10 minutes.
prawns-cleaned and
cut to size Shallow fry the the fish till both sides are cooked.
100 gm mustard-
ground to a fine Mix onions, green chillies, tomatoes, coriander leaves, salt and turmeric powder with the
paste mustard paste and cover the fish on the frying pan.
250 gm onions-
chopped Cover the pan and cook on a low flame till the ingredients are cooked by changing the
10 green chillies-cut sides of the fish.
to small pieces
250 gm tomatoes- Serve with boiled rice and sambar.
chopped
coriander leaves Can be served as snacks as well.
1 tsp turmeric
powder
salt to taste
oil

Fish Kola

Ingredients for Cooking

Salmon Fish or any fish which is fleshy with less bones- 1/2 kg
Split peas dhal - 50 grams
Egg -1
Oil to fry

To Grind:
Pearl Onion
Ginger - 1 inch piece
Garlic - 5
Saunf - 1spoon
Cinnamon - small piece
cloves -2
Cardomom - 1(small)
coriander - few leaves
green chillies -2
red chillies 3
salt to taste
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Method:

1. Wash the fish and steam boil it.

2. After it cools down remove the skin and smash well.
3. Grind split peas dhal to find powder and keep it aside.
4. Grind all the items given for grinding to fine thick paste.
5. Add very small amount of water while grinding.
6. Now add the ground paste, egg, split peas dhal powder to the smashed fish and smash well.
7. Now make small balls of gooseberry size and deep fry it in oil. This can be served with rice.

Enjoy!!!

Patra Ni Macchi

Ingredients

2 large Pomfrets
2 tsps Salt
Banana Leaves
1 Lemon

For the Chutney

1 fresh Coconut
1 cup chopped Kothmir
8 Green Chillies
1 tsp Jeera seeds
6 large cloves Garlic
2 tsp Sugar
1 tsp Salt
2 tsp Lemon Juice

Method

1. Rub salt and lime into fish.

2. Coat each slice with chutney.
3. Rub a little oil on the inside of the banana leaf.
4. Wrap each slice in a leaf and tie with cotton string.
5. Place the fish pieces on a vessel with holes at the bottom over a vessel with boiling water
and allow to steam for about 10 minutes.
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Fish in Methi and Garlic

Ingredients

Few leaves of methi (preferably Fresh)

Few leaves of Corriander leaves
5-6 Garlic flakes
1/2 inch piece of Ginger
3-4 Green Chillies
1/2 teaspoon Haldi
1 teaspoon Corriander Powder
Salt as per taste
2-3 Tomatoes
1 Tablespoon Oil
Fish

Method:

1. Wash the fish and marinate it with salt and haldi, put aside for 1/2 an hour.
2. Again wash it and deep fry it in 1 tbsp oil. Make sure the oil is really hot before you put the
fish or else the fish will stick to the base of the pan. Fry the fish till golden brown in color
and keep it aside.
3. Wash methi nicely and squeeze it completely and remove all the water from it. Now finely
chop the methi and washed corriander leaves and grind them along with garlic, ginger and
green chillies.
4. Heat little oil in the pan put all the above methi, corriander, ginger, garlic and cook it
slightly on low flame.
5. Now put all the dry masalas (haldi and corriander powder) and salt and cook it on low
flame for few more minutes.
6. Then add finely chopped tomatoes cook it till ghee oozes out.
7. Now add fried fish and turn it on both sides cook it fow 5-6 more minutes. Finally add jeera
powder, elaichi powder before serving.

Note:The above receipe is made with very less gravy. If u need with gravy then add water in the mixture
before adding the fried fish and boil it properly so that the mixture is blended well and then add fish and
cook it as above and add jeera and elaichi powder before serving. Enjoy.

Chilli Fish

Ingredients

Fresh Bass (diced into mid-size pieces)(You can also use fresh Salmon)
Garlic (fresh garlic sliced into very small pieces; use about 6 mid-size garlic cloves)
Onions (2-3 onions)
Ginger (use paste; about 2-3 tablespoon)
Green Chilly (2-3; cut into pieces)
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Green and red bell peppers (2-3; sliced into pieces)
Jalapeno peppers (fresh) (about 1 big; sliced into pieces)
Tomatoes (2 tomatoes, sliced into pieces)
Thai or Chinese Chilli paste (about 1 teaspoon or more, depending on taste)
Thai or Chinese Chilli Oil (to cook the fish slices; use about 3-4 tablespoonful)
Salt (to taste)
Sugar (Just a sprinkle; about 1 teaspoon)
Corn Starch (about 2-3 tea spoons)

Method :

1. Marinate the fish pieces in a little vinegar and ginger paste for about 2 hrs.
2. Then fry the fish slices in a little oil till they are a little brown. Take care not to break the
pieces. Keep aside.
3. Then in a wok or a frying pan heat the Thai/Chinese Chilli oil in medium heat. Then saute
the garlic cloves, the onions, the ginger paste, the green chillies, the jalapeno peppers, the
bell peppers & the tomato slices. Saute for several minutes in low-medium heat.
4. Then add the fish slices, the Thai/Chinese chilli paste, sugar, and salt.
5. Saute further and lower the heat. Keep the wok or the pan covered as you cook. When the
vegetables become soft, dilute the corn starch in a little water (about quarter of a cup) and
add to the dish. Stir for 4-5 minutes more.
6. Serve hot with fine rice.

Indocheeni Fish

Ingredients

One whole fish

(pan size, serves 2, can use 2 or more fish depending on serving, pls add the ingredients accordingly)
Oil (enough for frying)
Mushrooms (4-6 medium size)
Green/red Chillies (2-4, can add more if required more hot)
Onions (2-3 medium size)
Garlic (5 pcs)
Soy Souce (3 table spoon)
Lemon (one)
Aata (Flour) ( 3 table spoon to spread over the fish)
Haldi powder (one tea spoon)
Basil ( 8-10 leafs)

Method:

Step 1:

1. Clean the fish but do not chop.

2. Spread some salt and rub with your finger on fish to remove the smell.
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3. Use knife to cross diagonally on fish to through spices.
4. Spread some haldi powder and rub on fish both side (leave it for 5 min)
5. Spread some aata (to crisp the fish) and repeat the process number 4 (leave it for 5 min)
6. On a frying pan pour some oil and fry the fish both side.
7. After the fish is fried removed it from the pan and place it on a big plate.
8. Use another pan (or clean up the old one) to fry onion and garlic (golden brown)
9. Add chopped mushrooms, green chillies, and basil. Stir it occasionally.
10. Add 3 table spoon soy souce and stir it for one minute.

Step 2:

1. Squeeze lemon on fish and pour all the paste on the fish evenly.

Serving style
Cover the plate with Patta Gobhi (Cabbage) before placing the fish.
After pouring the paste use some tomato slices for garnishing

Here you go your South East Fish is ready to serve.

Spicy Kerala Fish Curry (Meen Vekichatu)

Meen Vekichatu or Meen Mulakarachhatu, is a very traditional fish curry of Kerala. Prepared using
coconut oil, with a good amount of chilli powder, and a special tamarind (kodampuli). Traditionally this
curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the
great taste of the curry.

Ingredients

King Fish 250 grams Cleaned

Kodampuli 3 or 4 Boil in water
Curry Leaves Small bunch
Red Chilli Powder 3 teaspoons
Turmeric Powder 1/4 teaspoon
Fenugreek 1/4 teaspoon
Coconut Oil 2 tablespoon
Ginger 1 1/2 inch piece
Garlic 3 cloves
Salt To taste
Mustard Seeds A Pinch

Preparation

1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain
and keep aside.
2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a
smooth paste.
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3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry
leaves, and the grinded paste.
4. Fry the paste at a medium heat, till the paste becomes consistent.
5. Add the water containing the extract of Kodampuli, check the level of sourness.
6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the
pieces.
7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just
shake the pan.
8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and
the oil is visible.

Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

Ingredients Method
2 cans - tuna fish (drained) 1. Heat oil in a large skillet.
1 - egg 2. Once the oil is heated, add the ginger-garlic paste and
1/2 - onion (finely chopped) chopped onions and bagar (fry) it till it is lightly brown.
1/2 - tomato (finely chopped) 3. Next, Add the tomato and green chilli.
1 - green chilli (finely chopped) 4. After about 5 minutes, add the tuna fish and mix it till it
1 tbsp - ginger garlic paste is evenly distrubuted with the previous mixture.
2 - potatoes (mashed) 5. Add the soya sauce, salt, chilli powder and pepper
1/2 tbsp - soya sauce powder to your liking.
breadcrumbs 6. Turn off the heat and add the mashed potato making a
chilli powder to taste dough-type paste.
pepper to taste 7. Let it cool until the paste is easy to work with.
salt to taste 8. Beat the egg and set aside.
9. Heat oil separately in a pan on medium-low.
10. Form 1-inch balls out of the tuna mixture.
11. Dip it in the egg first and then cover it with the bread
crumbs, before setting it in the oil.
12. Once in the oil, watch them carefully so they dont over
fry.
13. Once they are lightly brown on all sides, take them out
of the oil and set them on a drain sheet.

14. Serve hot!

Ingredients Method
Cat fish - 1 lb (cleaned and cut into 1. Take a pan and add oil. When the oil is heated, then
pieces) add in the chopped onions, green chillies and fry for few
Green Onions - 1 bunch (finely min.
chopped) 2. When the onions turn slightly golden brown then add in
Onions - 2 (finely chopped) the ginger garlic paste and fry for 1 min.
Green Chillies - 2 (finely chopped) 3. Then add in the fish pieces, salt, chilli powder and
Ginger Garlic paste - 3 tsp turmeric. Mix well, cover the pan and allow the fish to
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Cinnamon - 3 sticks cook.
Cloves - 3 4. In the mean time grind khus-khus, grated coconut,
Khus - Khus - 4 tsp. cinnamon, cloves adding little water to form into a
Coconut (fresh ) - 1/2 cup grated smooth paste and keep aside.
Coconut milk (optional) - 1/2 cup 5. Now check whether the fish is cooked. When its done
Chilli powder - 3 tsp. add in the coconut paste, 1/2 cup of coconut milk and
Turmeric - 2 tsp. mix very slowly. Add in the cilantro and cook for another
Oil - 6 tsp. 7-10 min. Serve hot with Rice and Rasam.
Salt - acc to taste
Cliantro - 1/2 bunch (finely chopped) Note :

You can use any type of fish you want. This curry also tastes
good when made with prawns.