5 Best Indian Fish Recipes for Dinner

Indian fish dishes are one of the broadest when it comes to Indian cuisine due to the different varieties of fish.

While it is one of the most versatile options, some might think that cooking an appetising fish dish will be time-consuming.

This may put some people off from using fish to make dinner.

But there are many Indian fish dishes which can be cooked in no time at all.

Once more, they also offer a plethora of flavours and textures.

Here are five Indian fish recipes that are ideal for dinner.

Tandoori Salmon

Salmon has a subtle sweetness to it, however, the variety of spices balance it out to create a nicely seasoned meal.

The fish is coated in a marinade consisting of yoghurt, garlic, tandoori powder, tomato puree and lemon juice.

It is then grilled and the result is a flavourful piece of fish with a slightly smoky taste, making for a delicious Indian fish dish.

Ingredients

• 2 Salmon fillets, skin-on, washed & patted dry
• 80g low-fat yoghurt
• 1 Garlic clove, crushed
• 1 tbsp tandoori powder
• Salt to taste
• Black pepper to taste
• ½ lemon, juiced
• ½ tbsp Flora Cuisine
• ½ tsp tomato puree

Method

1. In a bowl, mix together the yoghurt, garlic, tandoori powder, salt and pepper.
2. Add the Flora Cuisine then stir in the tomato puree and lemon juice. Mix well.
3. Place the fillets skin-side-down onto a baking dish. Spread the marinade over the fish.
4. Preheat a grill on medium then cook for 20 minutes. Serve with rice and fresh raita.

This recipe was inspired by Yummly.

Bengali Fish Stew

Macher Jhol, or fish stew, is a Bengali recipe that may be time-consuming but is well worth the effort.

It uses traditional spice blends from the Bengal region, showcasing the fiery heat of India’s chilli-based dishes for something warm and soothing.

When accompanied with rice or a flatbread of your choice, this fish dish makes for a hearty meal.

Ingredients

• 500g freshwater fish, cut into medium size chunks
• 1 Onion, chopped
• 2 bulbs of garlic
• 1 Tomato, sliced
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp chilli powder
• 1 tbsp turmeric
• ½ tbsp of Bengali five-spice mix (cumin, fennel, fenugreek, mustard seed, nigella seed)
• 300ml water
• Salt to taste

Method

1. Heat 250ml of oil in a deep pan until it starts to smoke.
2. Rub salt and turmeric into the fish then gently add to the oil. Lightly fry until golden brown. Remove the fish, placing onto kitchen paper.
3. In another pan, heat some oil and gently cook the Bengali five-spice.
4. When it begins to splutter, add the onions and fry until translucent.
5. Meanwhile, place the ground spices into a bowl with a little water to make a paste. Add to the pan and cook for three minutes.
6. Add the water and bring to a boil.
7. Add the tomatoes, cover and cook for five minutes.
8. Add a generous pinch of salt and the fish pieces. Cook for 10 minutes, adding more water if you prefer more soup.
9. Once done, serve with boiled rice or a flatbread of your choice.

South Indian Fish Curry

This South Indian fish curry is popular in states like Kerala and it is known for two things, the tender pieces of fish and the rich sauce it is in.

The flavourful sauce seeps into the fish, providing even more depth to a wonderful dish.

It is one which only takes 45 minutes to create and makes for a delicious dinnertime meal.

Ingredients

• 250g white fish, cubed
• 1 Onion, chopped
• 1 Tomato, chopped
• 8 Garlic Cloves
• 2 Green chillies, sliced
• 6 tbsp oil
• ½ cup coconut paste
• ¼ tsp red chilli paste
• 1 tsp coriander powder
• ½ tsp turmeric
• 2 whole dry red chillies
• ½ tsp black mustard seeds
• 10 Curry leaves
• ½ cup tamarind extract
• 1 cup water

Method

1. Grind the onion, tomatoes, garlic and green chillies into a paste, then set aside.
2. Heat oil in a pan. Once hot, add the coconut paste and cook until golden brown.
3. Add the dry spices and cook for three minutes, constantly stirring. After three minutes, take it off the heat and leave aside.
4. Heat the remaining oil in another saucepan. Add whole red chillies, curry leaves and mustard seeds. Fry until the seeds begin spluttering.
5. Spoon in the onion paste and fry until brown.
6. Add the cooked coconut paste, tamarind extract and water. Stir well and bring to a boil.
7. Add the fish pieces and simmer for 10 minutes. Once cooked, serve with boiled rice.

This recipe was inspired by NDTV Food.

Fish Biryani

Biryani is one of the most well known Indian dishes out there and this fish variation is a delicious option.

The fish does not take too much time to marinate as the spices penetrate the flesh quicker than if it was chicken or lamb.

The combination of onions, garlic, coriander and turmeric adds to the layers of flavour that is present in this dish.

It is important to use a firmer fish like halibut so that the pieces remain intact during cooking.

Ingredients

• 1kg halibut fillets, cut into cubes
• 2 tbsp oil
• 1 cup onions, grated
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 1 tsp turmeric
• ½ tsp salt
• 1 cup yoghurt
• 1 cup coriander leaves, chopped
• Green chillies, finely chopped (to taste)
• 1 tsp biryani masala
• ¾ cup onions, browned

For the Rice

• 2 cups rice, washed
• 2 tsp oil
• 4 Cloves
• 4 Peppercorns
• 1 Cinnamon, broken
• 4 Green cardamom pods
• 1 tsp salt
• 3 cups hot water
• Saffron, soaked in 1 cup warm milk

Method

1. Heat oil in a deep pan then add cumin seeds. Once they sizzle, add the onions, garlic and ginger paste. Fry until the oil starts to separate.
2. Add the garam masala, coriander powder, chilli powder, turmeric, salt and yoghurt and fry for a few minutes.
3. Stir in the fish and cook over high heat until seared.
4. Mix in the browned onions, coriander, green chillies and biryani masala.
5. To make the rice, heat the oil in a pot and add cloves, peppercorns, cinnamon and cardamoms.
6. Once the whole spices slightly darken, add rice, water and salt.
7. Mix well and cook until the rice is tender but holds its shape.
8. To assemble, spoon some of the fish mixture into an ovenproof dish then layer with some of the rice. Repeat the process and top with rice. Pour over the saffron-milk.
9. Place into a 180°C oven for 15 minutes. Mix well before serving with fresh raita.

This recipe was inspired by NDTV Food.

Goan Fish Curry

This famous Indian fish recipe comes from Goa, which is known for its excellent seafood dishes.

It is incredibly aromatic with a tomato and coconut-based sauce.

Firm fish such as snapper and basa are ideal as they absorb the intense flavours of the sauce without breaking apart.

This entices the tastebuds, both from a flavour perspective and a texture one.

Ingredients

• 3 tbsp vegetable oil
• ½ Red Onion, halved and thinly sliced
• 1 tbsp tomato paste
• 2/3 cup tomato passata
• 400ml full-fat coconut milk
• 2/3 cup water
• ½ tsp mustard seeds
• 1¼ tsp salt
• 1½ tsp sugar
• ¼ tsp chilli powder
• 2 Green chillies, cut into half lengthwise
• 1 Tomato, chopped
• 600g firm white fish of your choice, cut into 3cm cubes

For the Curry Paste

• 2½ tbsp Kashmiri chilli powder
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• ½ tsp fenugreek powder
• ½ tsp ground cloves
• 6 Garlic cloves, minced
• 1 tbsp ginger, finely grated
• 2 tbsp tamarind puree
• ½ Red onion, chopped
• 6 tbsp water

For the Garnish

• ¼ coriander leaves
• Green chillies, finely sliced (optional)

Method

1. Place the curry paste ingredients into a tall measuring container and blitz until it forms a paste.
2. In a large pot, heat some oil on medium heat then add the mustard seeds.
3. When they sizzle, add the onion and cook for three minutes until they begin to change colour.
4. Add the curry paste and cook for three minutes until the raw smell goes away and it has thickened.
5. Add the tomato paste and passata. Cook for two minutes.
6. Pour in the water and coconut milk. Add the sugar, salt and chilli powder. Mix well, reduce the heat and bring to a simmer.
7. Add the tomato and green chilli and simmer for a further two minutes.
8. Mix well then simmer for three minutes, stirring occasionally.
9. Add the fish and cook for four minutes until the pieces have cooked through.
10. Remove from the heat and spoon some of the curry into a serving bowl. Garnish with coriander and green chillies.
11. Serve with freshly cooked basmati rice.

This recipe was adapted from Recipe Tin Eats.

These wonderful Indian fish dishes boast layers of flavour and are perfect to have as an evening meal.

When it comes to making something special or different, these recipes are definitely worth a try.

So, give them a go and watch dinnertimes change for the better.