Indianstylefish Recipes

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

SOUTH INDIAN STYLE FISH CURRY RECIPE

Steps:

• To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.
• Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder. Keep It aside.
• Heat oil in a saucepan over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds.
• Once the mustard seeds crackle, add chopped onion and fry till they become soft and translucent.
• Once the onions are soft, add in the curry leaves and fry for about 10 seconds. After 10 seconds, add the prepared puree and let it cook for about 5 minutes.
• After 5 minutes, add coriander powder and cumin powder. Mix well and cook for a minute.
• After a minute, add the marinated fish and mix gently. Cover and cook on low heat for about 10 minutes.
• Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot.
• Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal.

FRIED FISH - SPICY INDIAN FISH FRY

Steps:

• For marinade: In a bowl add red chili powder, coriander powder, turmeric powder, salt and mix well. Add lemon juice and mix well. Add water little by little and make a smooth paste.
• Cut the tilapia fillets into small pieces and apply the marinade evenly on the fish. Marinate in the refrigerator for 20 minutes.
• In a separate bowl add corn flour, water and make a thin batter.
• Heat oil in a pan and dip the marinated fish one by one in the batter and place in the hot oil carefully. Fry until the bottom side of the fish becomes crispy. Flip gently and fry on the other side until crispy.
• Line a plate with paper towel. Remove the fried fish from the oil and place on the paper towel-lined plate (this helps to absorb the excess oil from fish). Garnish with sliced onion and lemon if desired and serve.

INDIAN STYLE FISH

Steps:

• Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
• Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
• Serve with a little coriander sprinkled over.

INDIAN INSPIRED FISH CAKES

Steps:

• Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
• Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
• In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
• Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.