Quick & Delicious Desi Seafood Dishes to Make

When combined with the right ingredients, seafood can be wonderful to have but can be too long. We provide some seafood dishes that are quick to make.

seafood - featured

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

Seafood is one of the broadest food types out there.

Not only is just fish, but it also includes lobster, prawns and crab to name just a few.

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

However, some may think that cooking a tasty seafood dish can take too long which is why not as many people are eating it.

But it is possible to make a flavourful seafood dish in under an hour.

We show some Desi seafood recipes which take less than an hour to make and promises a multitude of flavour.

Malabar Prawn Biryani


The biryani is a staple of Indian cuisine and this prawn variant shows why.

This recipe is piled high with flavour and texture coming from the rice and prawns.

On paper, it looks like it will take several hours to prepare but it actually takes less than one hour and is simple to make.


  • 500g large prawns, shelled, deveined and washed
  • ½ tsp ground black pepper
  • Salt, to taste
  • 20g butter
  • ½ Lemon, juiced

For the Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp ghee
  • 3 Small onions, finely chopped
  • 2 Medium tomatoes, chopped
  • 2 tbsp garlic paste
  • 1 tsp powdered fennel seeds
  • 2 tbsp ginger paste
  • ½ tsp red chilli powder
  • 1 tsp turmeric powder
  • 12 Curry leaves
  • Chopped coriander
  • Mint leaves, chopped

For the Rice

  • 1 tbsp vegetable oil
  • 2 tbsp ghee
  • 2 Small onions, finely sliced
  • 400g basmati rice, washed and soaked
  • 750ml water
  • 2.5cm cinnamon stick
  • 10 Black peppercorns
  • 6 Cloves
  • 6 Green cardamom pods
  • 8 Curry leaves


  1. Marinate the prawns in some turmeric powder, salt, black pepper and some chilli powder. Mix then set aside.
  2. Heat oil and ghee in a large, lidded saucepan.
  3. Add the whole spices and cook for 30 seconds.
  4. Add the onions and ½ teaspoon salt and cook until soft.
  5. Increase the heat and cook until golden.
  6. Drain the rice and add to the onions.
  7. Stir well to coat the rice in the oil and to dry off excess water for three minutes.
  8. Add the water and season well.
  9. Add one teaspoon of the lemon juice and add curry leaves, slightly torn. Bring to a boil, then turn the heat down.
  10. Cook undisturbed for eight minutes.
  11. Once cooked, take it off the heat and set aside for 10 minutes. Spoon the rice onto open plates to prevent overcooking and leave aside.
  12. For the prawns, heat oil in a saucepan. Add the prawns in and cook for a minute. Spoon out and set aside.
  13. Add the ghee and heat before adding the onions. Cook until very soft and golden.
  14. Stir in the curry leaves, ginger and garlic paste. Cook for one minute.
  15. Add the spices and tomatoes and cook for a few minutes, then season.
  16. Add a little hot water and cook for 10 minutes until the tomatoes become soft and darker in colour.
  17. Slowly add the prawns with the herbs, two teaspoons of lemon juice and some water. Cook for three minutes then take it off the heat.
  18. To assemble, place small chunks of half the butter on the rice pot base.
  19. Layer half of the rice and sprinkle the remaining garam masala and herbs.
  20. Spoon over all the prawn mixture and top with the reaming rice and butter.
  21. Cover with a tea towel and lid.
  22. Place over a really low lid for 30 minutes. Once done, leave off the heat for 20 minutes before serving.

Inspired by the Anjum Anand’s recipe.

Kerala Fish Curry


This fish curry is known equally for two things. The tender 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.


  • 250g white fish, cubed
  • 1 Medium onion
  • 1 Medium tomato
  • 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 powder
  • 2 Whole dry red chillies
  • ½ tsp black mustard seeds
  • 10 Curry leaves
  • ½ Cup tamarind extract
  • 1 Cup water


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

This recipe was inspired by NDTV Food.

Barbecue Tandoori Prawns


One new idea for the barbecue or the grill, these barbecue tandoori prawns combines multiple flavours.

It pairs the smokiness from the barbecue with the spiciness of the tandoori prawns.

It is one that must be tried the next time you are having a barbecue.

The simplicity means that not a lot of time is needed for this unique seafood dish.


  • 48 Green prawns, shelled but leaving the tails on
  • 1 Cup yoghurt
  • ½ tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • Salt, to taste
  • 1 tsp ground ginger
  • 2 tsp paprika
  • 1 tsp turmeric


  1. Mix all the powdered spices in a medium-sized bowl with the yoghurt.
  2. Gently stir in the prawns until they are well coated in the mixture. Cover and refrigerate for 30 minutes.
  3. Meanwhile, soak 12 skewers in water for 30 minutes.
  4. Thread four prawns onto each skewer, piercing each prawn through the tail end and the head end of the body.
  5. Grill on a pre-heated barbecue, brushing with the left-over marinade as they cook.
  6. Turn over once.
  7. Serve with cucumber raita.

This recipe was inspired by The Honey Kitchen.

Crab Curry

seafood curries - crab

While this dish may seem like cooking a crab curry takes a long time, the truth is that it does not.

This recipe combines soft crab meat with a thick, delicious sauce.

Because the crab is still inside the shell, it will remain tender and juicy once opened.


  • ½kg crab, cleaned and broken into pieces
  • 1 Medium onion, chopped
  • ¼ tsp turmeric powder
  • Salt, to taste
  • 1 tsp mustard seeds
  • 1 Can of chopped tomatoes

For the Spice Paste

  • ¼ Cup of chopped coconut
  • 15 Curry leaves
  • Tamarind
  • 8 Dry red chillies
  • 1 tsp peppercorns
  • ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tbsp ginger-garlic paste


  1. Heat oil in a pan.
  2. Add the mustard seeds and cook until they start to splutter.
  3. Add the onions and fry for two minutes until soft.
  4. Spoon in the spice paste and crab pieces and cook for a little while.
  5. Add turmeric powder and salt.
  6. Add the chopped tomatoes and cook until everything is mixed well and the tomatoes begin to soften.
  7. Pour in the water. Cover and leave to cook for 15 minutes until the raw smell goes away.
  8. Take off the heat and serve with rice, naan or roti.

This recipe was inspired by Jopreetskitchen.

Apollo Fish Fry

seafood curries - apollo fry fish


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

The soft fish 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 seafood recipe that must be tried.


  • 3 Green chillies, sliced
  • Oil
  • 2½ tsp ginger-garlic paste
  • A handful of curry leaves
  • ¼ tsp turmeric powder
  • 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


  1. In a bowl, add the fish pieces, salt, chilli powder, turmeric powder, 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. Deep fry 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.
  5. Then add the fried fish to the pan and quickly stir to coat for two minutes.
  6. Once done, take out of the pan and serve.

This recipe was inspired by Vah Reh Vah.

These delicious seafood recipes prove that seafood can be cooked in less than an hour and taste fantastic.

The recipes are all different from one another to suit various taste preferences.

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

Dhiren is a journalism graduate with a passion for gaming, watching films and sports. He also enjoys cooking from time to time. His motto is to “Live life one day at a time.”

Images courtesy of WhitsBits Kitchen, Vahrehvah and A Brown Table

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