7 Indian Fish Dishes to Make at Home

When it comes to food types, fish is one of the broadest out there in terms of Indian cuisine.

It is one of the most versatile main ingredients to use when it comes to cooking.

However, some may think that cooking a tasty fish dish will be time-consuming. As a result, some people may be put off from using fish to make delicious meals.

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

We present some Indian fish recipes. While some can be enjoyed as a snack, others can be eaten as a main meal.

Kerala Fish Curry

This South Indian fish curry is known equally 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 evening 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.

Apollo Fish Fry

This popular Hyderabadi fish dish can either be enjoyed as a snack on its own or as part of a main meal accompanied with some masala fries.

This popular street food dish consists of fish which is coated in a spicy batter, providing a contrasting but excellent combination of flavours.

It is a quick dish to make and also one of the tastiest, making it one fish recipe that must be tried.

Ingredients

• 3 Green chillies, sliced
• Oil
• 2½ tsp ginger-garlic paste
• A handful of curry leaves
• ¼ tsp turmeric
• 1 tsp chilli powder
• 1 Egg
• 250g murrel fish, cut into medium-sized chunks
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch
• Salt to taste
• 1 tbsp chilli paste
• 1 tsp coriander powder
• ¼ cup of yoghurt
• ¼ Lime, juiced
• ½ tsp crushed black pepper
• 1 tsp soya sauce

Method

1. In a bowl, add the fish pieces, salt, chilli powder, turmeric, lime juice and one tablespoon of the ginger-garlic paste. Mix well.
2. Then add egg, cornstarch and flour to the bowl. Mix together so the fish is well coated.
3. Heat a wok with oil. Once hot, gently place the fish in and deep fry in batches for a few minutes. Once done, drain and keep aside.
4. In another pan, add the remaining ginger-garlic paste and the rest of the spices. Stir well. Then add the fried fish to the pan and quickly stir to coat for two minutes. Once done, take out of the pan and serve.

This recipe was inspired by Vah Reh Vah.

Fish Pakora

Fish pakora has a whole depth of texture as tender pieces of fish are coated in a thick spicy batter and then deep-fried.

The result is a crispy, delicious snack that goes beautifully well with any dip of your choice.

It is best that you use pieces of white fish fillet as the light batter will complement it much better.

Ingredients

• 500g white fish fillet, cut into chunks
• 2 tbsp gram flour
• 2 tbsp plain flour
• 2 tbsp cornflour
• ½ tsp baking powder
• 1 tsp paprika
• 2 Green chillies, finely chopped
• 2 tsp ginger-garlic paste
• 1 tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• 3 tbsp coriander leaves, finely chopped
• ¼ tsp black pepper
• 1 tsp lemon juice
• Salt to taste
• 4 tbsp water
• Oil, for frying

Method

1. Clean and pat the fish pieces dry and set aside. Meanwhile, mix all the ingredients together in a bowl except the oil.
2. Slowly add the water to form a very thick batter. Add the fish pieces in and gently mix until each piece is completely coated with the batter.
3. Cover with cling film and refrigerate for at least 30 minutes or overnight.
4. Heat oil in a deep pan and then slowly add the fish without overcrowding the pan. Fry for five minutes until golden.
5. Remove from the pan and leave to drain on kitchen paper. Serve with lemon slices and a dip of your choice.

This recipe was inspired by Fauzia’s Kitchen.

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.

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.

Fish Biryani

Biryani is one of the most well known Indian dishes available 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.

Ingredients

• 1kg fish 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. In a deep pan, heat the oil and add the 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 powder, salt and yoghurt and fry for a few minutes.
3. Stir in the fish and cook over high heat until seared. Mix in the browned onions, coriander, green chillies and biryani masala.
4. To make the rice, heat the oil in a pot and add cloves, peppercorns, cinnamon and cardamoms.
5. Once the whole spices slightly darken, add rice, water and salt.
6. Mix well and cook until the rice is tender but holds its shape.
7. In an ovenproof dish, spoon the fish mixture then cover with the rice. Pour over the saffron-milk.
8. Place into a 180°C oven for 15 minutes. Mix well before serving.

This recipe was adapted from NDTV Food.

Amritsari Fish

Amritsari fish is a popular street food in Punjab and it is easy to see why.

It is pieces of fish fillet which has a spicy batter and is deep-fried.

This particular recipe uses cod but you can use any white fish fillet of your choice.

Ingredients

• 1kg cod fish fillet, cut into smaller pieces
• 2 cups gram flour
• 2 tsp carom seeds
• 2 tbsp red chilli powder
• 2 tbsp crushed black pepper
• 3 tbsp ginger-garlic paste
• 2 Eggs
• 2 tbsp vinegar
• 2 tsp lemon juice
• 500ml water
• Salt to taste
• Oil, for deep frying
• Fresh coriander and lemon wedges, to garnish

Method

1. Marinate the fish pieces in a bowl along with the vinegar, crushed black pepper, salt and a teaspoon of oil. Set aside for 30 minutes.
2. In a separate bowl, mix the gram flour, chilli powder, salt and caroms seeds. Add the eggs, ginger and garlic paste into the second bowl and mix well into a thick batter.
3. Add about four tablespoons of cold water to make the batter smoother.
4. Drain any excess liquid from the fish marinade and add the fish to the batter and mix to thoroughly cover the fish pieces. Set aside for five minutes.
5. In a deep pan, heat the oil. Once ready, gently place the fish in and deep-fry in batches until crispy and golden.
6. Once done, remove from the pan and drain on kitchen paper.
7. Garnish with the coriander and lemon wedges. Serve and enjoy with mint chutney.

This recipe was inspired by Fruit Punch.

Coriander Fish

This is an aromatic dish which is subtle and fragrant.

Despite the intense spices, it balances well with the masala paste, which is made with coriander leaves.

As for the fish, it is best to use a robust white fish as you want to experience a variety of textures also.

Ingredients

• 5 pieces of white fish, washed and dried
• 1 tbsp turmeric
• 1 tsp salt
• 2 tbsp oil
• 1 tbsp garam masala, to garnish
• 1 Lemon, to garnish

For the Masala Paste

• A large handful of coriander with stalks, washed
• 6 Garlic cloves
• 2 Green chillies
• 1 tbsp fenugreek seeds
• 1 tbsp coriander seeds
• 2 Tomatoes, finely chopped

Method

1. In a bowl, add the fish and sprinkle the salt and turmeric in. Ensure that the fish is well-coated then set aside for 15 minutes.
2. To make the masala paste, place the coriander, garlic and green chillies into a blender and blend into a paste.
3. Heat a pan with oil and shallow-fry the fish. Once done, leave to drain on kitchen paper.
4. Use a pestle and mortar to crush the fenugreek and coriander seeds. Add to the same pan that was used for the fish and cook for a few seconds.
5. Add the masala paste and fry for three minutes.
6. Add the tomatoes and cook for 10 minutes or until the tomatoes soften. Stir in one cup of water and bring the sauce to the boil.
7. Reduce the heat and add the fish. Gently stir to coat then cook for five minutes.
8. Garnish with garam masala and lemon juice before serving with rice.

This recipe was inspired by Hari Ghotra.

These tasty fish dishes can be enjoyed at any time of the day but all of them boast an array of flavours.

When it comes to making something special or different, these recipes are definitely worth a try. So, give them a go!