When it comes to cooking fish, many people assume that Indian cuisine doesn’t have much to offer beyond plain old grilled or baked fish. But nothing could be further from the truth! India has a rich and diverse culinary heritage when it comes to fish recipes, with different regions and communities having their own unique twists on this delicate protein.
From the creamy curries of southern India to the spicy grills of the north, Indian fish recipes are a true reflection of the country’s cultural diversity. In this article, we’ll be exploring 18 deliciously authentic Spicy Indian Fish Recipes that will take your taste buds on a journey across the subcontinent. Whether you’re a seafood lover or just looking for some new ideas to spice up your meal routine, these recipes are sure to impress.
Fish Curry with Coconut Milk
This flavorful fish curry recipe combines the richness of coconut milk with the savory taste of fish, all wrapped up in a spicy and aromatic blend. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb fish fillets (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add fish pieces and cook until coated with spice mixture.
5. Pour in coconut milk and stir to combine.
6. Simmer for 10-12 minutes or until fish is cooked through.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-18 minutes
Tandoori Grilled Fish
Tandoori Grilled Fish: A flavorful and aromatic Indian-inspired dish that combines the richness of tandoori spices with the freshness of grilled fish.
Ingredients:
– 4 fish fillets (any white fish works well, such as tilapia or mahi-mahi)
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, cumin powder, coriander powder, and cayenne pepper (if using).
2. Add the fish fillets to the marinade and mix well to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove fish from marinade, letting any excess liquid drip off.
5. Grill fish for 4-6 minutes per side, or until cooked through.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 12-15 minutes
Goan Fish Recheado
Recheado is a popular Goan dish that combines the flavors of spices, chilies, and vinegar to create a mouthwatering sauce served with fish or meat. This recipe is a simplified version of the classic Goan Fish Recheado.
Ingredients:
– 1 lb fish fillets (any white fish works well)
– 2 medium-sized onions, chopped
– 2 cloves garlic, minced
– 1 tsp coriander powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– Salt, to taste
– 1 cup recheado masala (available at Indian grocery stores)
– 2 tbsp vinegar
– 2 tbsp oil
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until they turn golden brown.
2. Add garlic, coriander powder, cumin powder, turmeric powder, and cayenne pepper. Cook for 1 minute.
3. Add the fish fillets and cook for 5-6 minutes or until cooked through.
4. Stir in recheado masala and vinegar. Season with salt to taste.
5. Serve hot with rice or roti.
Cooking Time: 15-20 minutes
Bengali Fish Mustard Curry
This classic Bengali dish is a staple of East Indian cuisine, where the bold flavors of mustard and spices come together to create a mouthwatering curry that pairs perfectly with steamed rice or roti. With its tangy and slightly sweet taste, this recipe is sure to become a favorite.
Ingredients:
– 1 lb fish (preferably tilapia or cod), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tbsp mustard paste (available at Indian grocery stores)
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– Salt to taste
– 2 tbsp vegetable oil
– 1/4 cup water
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add garlic and cook for another minute.
3. Add the fish pieces and cook until they turn white.
4. Mix in the mustard paste, cumin powder, coriander powder, turmeric powder, and salt.
5. Gradually add water to create a curry-like consistency.
6. Simmer for 10-12 minutes or until the flavors meld together.
7. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Kerala Meen Moilee
Meen Moilee, a popular Kerala dish, is a flavorful fish curry that showcases the rich culinary heritage of God’s Own Country. This recipe is a simplified version of the traditional Moilee, which is typically cooked with a blend of spices and coconut milk.
Ingredients:
– 1 pound fish pieces (any white fish works well)
– 2 medium onions, chopped
– 2-3 green chilies, chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 cup coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add green chilies, ginger, and curry powder; cook for 1 minute.
3. Add fish pieces and stir well; cook for 2-3 minutes or until the fish is half-cooked.
4. Add coconut milk, turmeric powder, and salt; bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the fish is cooked through.
6. Serve hot with steamed rice.
Cooking Time: 20-25 minutes
Fish Masala Fry
This Fish Masala Fry recipe combines the richness of fish with the warmth of Indian spices, creating a delightful and easy-to-make meal. With just a few ingredients and simple steps, you can create this delicious dish in no time.
Ingredients:
– 1 pound fish fillets (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add fish fillets, cumin, coriander, turmeric, and cayenne pepper. Cook for 5 minutes or until fish is cooked through.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot over rice or with naan bread.
Cooking Time: 15-20 minutes
Chettinad Fish Curry
Experience the bold flavors of South Indian cuisine with this aromatic Chettinad Fish Curry recipe, originating from the Chettinad region of Tamil Nadu. This curry is a perfect blend of spices, coconut milk, and tender fish.
Ingredients:
– 1 pound fish pieces (cod or tilapia)
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add the fish pieces and cook until they are coated with the spice mixture.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the fish is cooked through.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve.
Cooking Time: 15-18 minutes
Pomfret in Green Chutney
This classic Indian recipe combines the delicate flavor of pomfret with the tanginess of green chutney, making it a perfect accompaniment to any meal. With its simplicity and ease of preparation, this dish is sure to become a favorite.
Ingredients:
– 4-6 pomfret fillets (about 1 inch thick)
– 1 cup green chutney (homemade or store-bought)
– 2 tablespoons vegetable oil
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Rinse the pomfret fillets under cold water and pat them dry with a paper towel.
2. Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
3. Add the pomfret fillets to the skillet and cook for about 4-5 minutes on each side, or until they flake easily with a fork.
4. Remove the cooked fish from the skillet and place it on a serving plate.
5. Brush the green chutney evenly over the top of the pomfret.
6. Season with salt to taste.
7. Garnish with chopped cilantro before serving.
Cooking Time: 12-15 minutes
Fish Biryani with Basmati Rice
This aromatic dish from Indian cuisine combines tender fish pieces with fluffy basmati rice, aromatic spices, and a hint of saffron. Perfect for a comforting meal or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 lb fish fillets (any white fish works well)
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/4 tsp saffron threads, soaked in 1 tbsp hot water
– Salt, to taste
– Vegetable oil, for cooking
Instructions:
1. Cook basmati rice according to package instructions.
2. Marinate fish pieces with cumin powder, coriander powder, turmeric powder, and salt.
3. Heat oil in a large pan and sauté onions until golden. Add garlic and ginger; cook for 1 minute.
4. Add marinated fish pieces and cook until cooked through.
5. Fluff cooked rice with a fork. Mix with soaked saffron threads.
6. Combine cooked fish and rice mixture.
7. Serve hot, garnished with chopped cilantro or scallions.
Cooking Time: 30-40 minutes
Amritsari Fish Fry
This popular Punjabi dish is a flavorful and crispy fish fry that’s perfect for any occasion. The secret lies in the unique blend of spices and herbs used to marinate the fish, which gives it a distinct aroma and taste.
Ingredients:
– 500g fish pieces (preferably tilapia or haddock)
– 1/2 cup gram flour
– 1/4 cup cornstarch
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Mix gram flour, cornstarch, lemon juice, garlic, ginger paste, cumin powder, and coriander powder in a bowl.
2. Add salt and mix well.
3. Marinate the fish pieces in this mixture for at least 30 minutes.
4. Heat oil in a deep frying pan to a medium-high heat.
5. Remove the fish from the marinade, letting any excess liquid drip off.
6. Fry the fish pieces until golden brown and crispy (about 5-7 minutes).
7. Drain on paper towels and serve hot.
Cooking Time: Approximately 15-20 minutes
Fish Pulusu Andhra Style
In this recipe, the sweetness of fish pairs perfectly with the tanginess of tamarind and the spiciness of Andhra spices. Enjoy a flavorful and aromatic dish that’s sure to become a family favorite.
Ingredients:
– 1 pound fish pieces (pomfret or tilapia work well)
– 2 cups water
– 1 cup tamarind paste
– 1/4 cup vegetable oil
– 3-4 green chilies, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Soak the tamarind paste in water for at least 30 minutes.
2. Heat oil in a pan and sauté the onions, chilies, and garlic until the onions are golden brown.
3. Add the cumin seeds and cook for another minute.
4. Add the fish pieces and cook until they’re cooked through.
5. Add the tamarind paste mixture and adjust seasoning as needed.
6. Simmer the curry for 10-15 minutes or until the flavors have melded together.
7. Garnish with cilantro and serve over rice.
Cooking Time: 30-40 minutes
Malabar Fish Curry
A flavorful and aromatic fish curry from the Malabar region of India, made with a blend of spices, coconut milk, and succulent fish. This recipe is a classic representation of the traditional Kerala-style fish curry.
Ingredients:
– 1 lb fish pieces (such as tilapia or cod)
– 2 medium onions, chopped
– 3-4 green chilies, slit
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Malabar spice mix (or substitute with a blend of coriander, cumin, and cinnamon)
– 1 can coconut milk
– 1 cup water
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions, chilies, garlic, and ginger. Saute until the onions are translucent.
2. Add the fish pieces and cook for 2-3 minutes, until they start to flake.
3. Add the Malabar spice mix, coconut milk, water, and salt. Stir well to combine.
4. Bring the mixture to a simmer and cook for 8-10 minutes, or until the fish is cooked through and the sauce has thickened.
5. Garnish with cilantro and serve over rice or with roti.
Cooking Time: 20-25 minutes
Fish Korma with Cashew Sauce
Experience the rich flavors of India with this simple and aromatic fish korma recipe, paired with a creamy cashew sauce. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound fish fillets (such as cod or tilapia), cut into small pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Cashew sauce ingredients: 1 cup cashews, 1/2 cup water, 2 tablespoons lemon juice, salt and pepper, to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, coriander, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
4. Add fish and cook until browned, about 5-7 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Prepare cashew sauce by blending all ingredients until smooth.
7. Serve the fish korma with a spoonful of cashew sauce.
Cooking Time: About 20-25 minutes
Surmai Rava Fry
This Surmai Rava Fry recipe is a flavorful and aromatic dish that combines the freshness of surmai (kingfish) with the savory goodness of rava (semolina). Perfect for seafood lovers, this recipe is quick and easy to prepare.
Ingredients:
– 400g surmai fillets, cut into small pieces
– 1 cup rava
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until translucent.
3. Add surmai pieces and cook until they flake easily with a fork.
4. Add rava, salt, and garlic; stir well to combine.
5. Cook for an additional 2-3 minutes or until the rava is lightly toasted.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Fish Pickle Mangalorean Style
A flavorful and tangy condiment from coastal Karnataka, Fish Pickle is a staple in many Mangalorean households. This recipe combines the rich flavors of fish with spices and vinegar to create a delicious accompaniment for rice, roti, or as a snack.
Ingredients:
– 1 pound of fish (kingfish or sardines work well), cut into small pieces
– 1 cup of vinegar (white or apple cider)
– 1/2 cup of mustard oil
– 2 tablespoons of grated ginger
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– Salt, to taste
– 1/4 teaspoon of turmeric powder
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add the fish pieces and cook until they are opaque and flaky.
3. Add the ginger, garlic, cumin, coriander, salt, and turmeric. Mix well.
4. Pour in the vinegar and bring to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes or until the pickle reaches your desired level of spiciness.
6. Remove from heat and let it cool before storing in an airtight container.
Cooking Time: 20 minutes
Fish Paturi in Banana Leaf
Steamed fish wrapped in banana leaves – a classic Bengali dish that’s both flavorful and aromatic. Fish Paturi is a popular comfort food in West Bengal, often served at family gatherings or special occasions.
Ingredients:
– 4 pieces of fish (pomfret or tilapia work well), cut into small pieces
– 2-3 banana leaves
– 1/2 teaspoon mustard oil or vegetable oil
– Salt, to taste
– 1 tablespoon chopped onions
– 1 tablespoon chopped coriander leaves
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cumin powder
Instructions:
1. Preheat your steamer.
2. Mix together the fish pieces, salt, mustard oil, onions, coriander leaves, turmeric powder, and cumin powder.
3. Cut a banana leaf into a square shape, big enough to wrap around the fish mixture.
4. Place a portion of the fish mixture in the center of the leaf.
5. Fold the leaf over the filling to form a neat package.
6. Repeat with the remaining ingredients.
7. Steam the paturis for 10-12 minutes or until the fish is cooked through.
Cooking Time: 10-12 minutes
Fish Do Pyaza with Onions
This popular Indian dish, Fish Do Pyaza with Onions, is a simple and flavorful preparation of fish cooked with onions and spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound fish (tilapia or cod work well), cut into small pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, coriander powder, turmeric powder, and salt. Cook until the onions are caramelized and golden brown (about 10-12 minutes).
4. Add fish pieces to the skillet and stir gently to coat with the onion mixture.
5. Reduce heat to low and simmer for 5-7 minutes or until the fish is cooked through.
6. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes.
Spicy Fish Chutney
Elevate your meal with this bold and tangy Spicy Fish Chutney, perfect for accompanying fish or as a condiment. This recipe combines the richness of fish with the pungency of spices, creating a flavor profile that will leave you wanting more.
Ingredients:
– 1/2 cup fish (any white fish works well), cooked and flaked
– 1/4 cup green chilies, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons lemon juice
– 1/4 cup cilantro leaves, chopped
Instructions:
1. In a blender or food processor, combine fish, green chilies, onion, garlic, ginger paste, cumin powder, coriander powder, and salt.
2. Blend until smooth, adding lemon juice as needed to achieve desired consistency.
3. Stir in chopped cilantro leaves.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-7 minutes (prep time) + refrigeration time
Summary
Get ready to savor the flavors of India with these 18 spicy fish recipes! From classic dishes like Tandoori Grilled Fish and Bengali Fish Mustard Curry, to regional specialties like Kerala Meen Moilee and Amritsari Fish Fry, this collection has something for every palate. Explore the use of coconut milk in Fish Curry, the tangy taste of Goan Fish Recheado, or the rich flavors of Chettinad Fish Curry. With a variety of cooking methods and spice levels, these recipes are sure to add some excitement to your fish-cooking repertoire.
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