South Indian Fish Recipes

Ingredients
500 gm fish steaks
2 Tbsp tamarind paste
415 ml water

1 -3 Tbsp oil
1 tsp white or black mustard seeds
1 stalk lemon grass, bruised
½ tsp salt (to taste)
1 tsp sugar
1 tomato (quartered)
5 okra/ladies finger (optional)
1 spring curry leaf

Spice Paste (grind together)
2 Tbsp ground coriander
1 Tbsp ground cumin
½ tsp ground fennel
1½ tsp chilli powder
1 Tbsp chopped ginger
1 small onion
2 clove garlic

Method
1. Knead tamarind with water. Strain and set aside.

2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.

3. Add tamarind liquid, lemon grass, salt, sugar, okra and tomato and simmer for 4 minutes.

4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.

5. Serve with rice or roti. 


 

 


 

 


 

Easy Fish Recipes

Quick and Easy Fish Casserole
Ingredients for this recipe:

• 1Lb. of raw fish
• 1 Can cream of mushroom soup
• ½ Cup milk
• 1 Cup cooked peas (tinned peas are fine)

Method for this recipe:

1. Steam the fish in a little water.
2. Drain the fish when cooked.
3. Mix the rest of the ingredients and pour it over the fish in an oven proof dish.
4. Bake the fish at 375 Degrees Fahrenheit for about 25 minutes.

Easy Haddock and Cheese Recipe
Ingredients for this recipe:

• 1½Lb. haddock
• 1 Egg
• Tomatoes
• ½ Grated strong cheese
• 1 Cup milk
• Butter

Method for this recipe:

1. Boil the haddock for 5 minute and pour off the liquid
2. Flake the haddock.
3. Place a little of the haddock at the bottom of an oven proof dish.
4. Place a layer of tomatoes and a layer of cheese on top of the fish.
5. Repeat the layers until all the fish has been used up.
6. Beat the egg and milk and pour it over the fish.
7. Season with a little pepper to taste.
8. Place lumps of butter on top of the fish.
9. Bake the fish in a moderate oven until the egg is set. 

 


 

 


 

 


 

 

Top Fish Recipes

1 kg fish cut into 1″ thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 tbsp mustard seeds
2 tbsps cumin seeds
8 dry red chillies
1 tsp paanch phoran seeds (see recipe below)
10-12 curry leaves
1 large onion ground to a paste
1 tbsp ginger paste
1 tbsp garlic paste
2 large tomatoes cut into cubes
1 tsp turmeric powder
1 tsp garam masala powder
3-4 tbsps coconut powder
Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
2 cups hot water
Salt to taste
Chopped coriander to garnish

Directions to make Authentic Fish Curry

Step 1: Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder. Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.

Step 2: Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry till light brown. Add the ginger and garlic pastes and fry for 3-4 minutes. Add the tomato and spice paste and fry till the oil begins to separate from the masala. Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.

Step 3: Bring the gravy to a boil and then simmer. Gently add the fish to this gravy and cook till done.

Step 4: Garnish with chopped coriander and serve hot with plain boiled rice.