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Indian-style fish recipe

Indian-style fish recipe



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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Plaice fillets are flavoured with chilli, ginger, mint and coconut milk, then wrapped in parcels and baked in the oven. Courgettes tossed with mustard and sesame seeds and minted new potatoes are served alongside.

9 people made this

IngredientsServes: 4

  • 900 g (2 lb) baby new potatoes, scrubbed
  • 4 plaice fillets, about 140 g (5 oz) each
  • 2 cm (¾ in) piece fresh root ginger, finely chopped
  • ½ red onion, finely chopped
  • 1 fresh mild red chilli, seeded and finely chopped
  • 4 tbsp chopped fresh mint
  • 4 tbsp coconut milk
  • 2 medium-sized courgettes, cut into large dice
  • 1 tbsp sesame seeds
  • 2 tsp yellow mustard seeds
  • 2 tsp soy sauce
  • salt and pepper

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat the oven to 180°C (350°F, gas mark 4). Put the potatoes into a medium-sized saucepan, cover with boiling water and simmer for about 15 minutes or until tender.
  2. Meanwhile, cut out 4 large pieces of baking parchment or foil, each large enough to enclose a plaice fillet. Lay a fillet on each piece of paper or foil and season with salt and pepper.
  3. Mix together the ginger, onion, chilli, half of the mint and the coconut milk, and spread over the fish. Fold over the paper or foil and pleat or twist the ends to seal. Put the parcels on a large baking sheet and bake for 10–12 minutes or until the fish will flake easily (open a parcel to check).
  4. When the potatoes and fish are almost ready, steam the courgettes above the potatoes for 4 minutes. Heat a frying pan, add the sesame and mustard seeds, cover and fry over a moderate heat for 2–3 minutes or until lightly toasted, shaking the pan frequently.
  5. Take the pan off the heat. Add the soy sauce to the seeds and quickly stir, then re-cover the pan and set aside until the seeds stop ‘popping’. Stir the courgettes into the seed mixture.
  6. Drain the potatoes and toss with the remaining 2 tbsp chopped mint. Arrange the fish parcels on serving plates and serve with the courgettes and the new potatoes.

Alternatives to plaice:

Try this recipe with megrim. It's another flat fish from the turbot family.

Some more ideas

The fish parcels can be prepared earlier in the day and kept chilled until ready to cook. * Sole or trout fillets can be cooked in the same way. * For Indian-style salmon, use 4 pieces of salmon fillet, 115 g (4 oz) each. Instead of coconut milk, mix the juice of 2 limes with the ginger, onion, chilli and mint. Spread this over the fish, wrap and bake for 15 minutes. Use the finely grated zest from the limes to flavour 250 g (8½ oz) freshly cooked basmati rice. Also stir in 3 tbsp chopped fresh mint and 6 tbsp toasted desiccated coconut. Serve the coconut rice with the salmon.

Plus points

Vitamin B12 is principally found in foods from animal sources or products fortified with the vitamin. Fish such as plaice, which is an excellent source of this vitamin, can be particularly useful for those who are not eating meat but are including fish in their diet. * Baking the fish in a parcel captures all the flavour and nutrients, and the fish stays deliciously moist.

Each serving provides

B1, B6, C, niacin, selenium * B12, folate, iron, potassium * A, B2, calcium, copper, zinc

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Loved it, will happily use this one again-01 May 2018

A simple and almost tasty meal. I'll tweak this a little next time, it certainly is in need of salt and pepper, and maybe 15 mins in the oven.-14 Feb 2018


Andhra Fish Fry (chepala vepudu), South Indian Fish Fry

Andhra fish fry recipe is a simple, easy and yet flavorful shallow fried sea food recipe with fish made by adding basic dry spices and this fried fish can be used as a starter.

Other fish related recipes are fish curry, fish pulusu.

There are several different ways to make fish fry and also fish recipes and today in this post I am sharing andhra version of fish fry recipe which is usually followed all over South India.

Fish curries, Fish fries, steamed fish etc are made using fish. In every different region fish is made differently. Different fish species give a different taste. Coastal cuisine is incomplete without fish recipes.

We all are very familiar with all the benefits that a fish has and below I would like to list down quickly some of the benefits that a fish gives when included in our daily diet.

Benefits of eating fish:

1.Selecting a good fish type is essential for us.

2.Fishes are of of different types and among them Salmon, Mackerel and Tuna are mostly preferred one's.

3.Fish is a rich source of Vitamin - A and this vitamin is very helpful for a good vision and eyesight.

4.Eating fish in your diet reduces the risk of heart related diseases.

5.Fish is very good for hair and skin as most of us are familiar with this benefit.

These are only few heath benefits but, fish has got lots of benefits and having them regularly during rainy or winters work wonders for our body.

This easy Indian fish fry recipe is made using common dry spices and marinated for a while and one can opt to deep fry or shallow fry the recipe.

Fish recipes are common in South india. Fish fry can be done by either shallow frying or deep frying and the same procedure is followed in hyderabad as well.

Making fish fries do not take a long time and are the quickest in making compared to other non veg curries.

Before stepping forward it is very important to clean the fish properly.

How to wash fish:

1.When we get store bought fish home, there is more one can do to get rid of the raw smell.

2.Firstly, wash the fish pieces and rinse every piece well with water to clean and remove all the unwanted remains over the fish.

3.Apply salt and turmeric powder to all the fish pieces and rest aside for a while(about 5-10 minutes).

4.Wash the fish pieces well with water.

5.Use lemon juice or vinegar on all the fish pieces and rest it for a while and then wash them with water, doing this helps in removing the unwanted smell/odour from the fish.


Meen Kulambu: South Indian Fish Curry

South Indian cuisine is as vast as the geographical areas it includes. The five southern states of India that comprise the southern region are Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. Varied and influenced by different cultures, from British to Portuguese, southern Indian cuisine is so diverse that what a fish curry looks like in one state is very different from what it can be somewhere else not too many miles apart. Our take on a fish curry coming from this part of the world incorporates the key ingredients, steps, and flavors to bring to your table a delicious and rich curry that can easily be made outside of India.

Each family has a secret mix of spices that they use in curries, and although the ingredients are different in their amounts, they all have common elements. What makes them special for a household is the addition of an extra touch of one spice, or taking one out altogether. Our recipe aims at bringing the best and most truthful flavor of what a fish curry in Southern India can be, but we know that this dish can take on so many forms that it'd be impossible to summarize it in just one recipe.

Also called meen kulambu, this fish curry is a delicately flavored dish infused with tangy tamarind that can be served with idlis, dosas, flatbread, or plain steamed basmati rice to soak up all the flavorful sauce. Use any white firm fish of your liking, like cod or halibut, although tilapia, snapper, cod, mahi-mahi, or mackerel are also great choices.


Spicy South Indian Style Fish Fry

Attention all seafood lovers!! Get ready to be blown over with this simple yet delightful recipe. Fish is one of my all time favourite seafood! This is one food I find very hard to resist. Fish is a low fat, high protein super food. Fish is an excellent source of vitamins, minerals and most important is the omega-3-fatty acids that make fish the most popular choice in healthy food. Today’s special recipe is simple and delectable Spicy South Indian style fish fry. This tempting fish fry can be prepared in a jiffy with minimal ingredients and with ginger garlic paste readily available in the refrigerator, it can be done in no time.

Today I’m using Tilapia fish steaks and I must say that Tilapia is the only fish variety which satisfies my craving for fish here in Germany. I always buy tilapia fillet as I’m hesitant to try the different fishes that are available in the market. However, I am slowly trying out different varieties of fishes now. One good thing I like about this fish fillet is, they are quite easy to clean and also to eat as it will not have any bones. Whereas the whole fish requires certain amount of effort in cleaning. Today I have opted for the whole fish. Using fresh fish is the best option rather than store bought frozen fish to get a perfect and delicious fish fry. But when you cannot find fresh fish, frozen ones can also be used. Trust me it still tastes excellent .

The secret to Spicy South Indian style fish fry or any perfect fish fry recipe is the spice combinations used to marinate, the fresh fish and shallow fried to perfection. There are many different ways that you can season your fish. Once you have smeared the marinade over the fish, you can let it marinate for a few minutes.You can adjust the spice level according to your taste. The fish does not turn crisp but the shallow fry helps the fish to get cooked with a partially smoked masala to wrap them.

This Spicy South Indian style fish fry can be eaten as an appetiser or tastes magical when paired with sambar or rasam rice as a side. Just the thought of it makes me drool right now. This recipe requires minimal oil but still has a crunchy outer and the masalas provides delightful and palatable experience to taste buds. Btw..if you follow my blog, this spice paste is almost similar to the one I used in masala egg fry.

It’s so simple to make, healthy and delectable! what else do you need for a blissful lunch or dinner …What do you think my friends.

Off to the recipe for Spicy South Indian style fish fry

Step-By-Step Process in making Spicy South Indian Style Fish Fry:

  • Marinate with red chilli powder, turmeric powder and salt. Rub the ingredients to the fish steaks using your fingers.

  • Now add ginger garlic paste and a few drops of oil and again rub the paste using your finger to coat the fish steaks. The oil helps as a binding agent. Basically, you are coating the fish slices with masala paste.

  • Let the fish steaks marinate for at least 20 minutes or you can also leave it in refrigerator overnight for spices to blend.

Note: Alternatively you can also take all the ingredients under the section “To Marinate” and mix well to form a thick paste and then apply to the fish steaks. If required you can include a few drops of lime juice (Optional..I have not used in todays recipe).


South Indian style fish curry. On the table in 15 minutes

I am a South Indian (from Kerala). This is a very good version that isn’t hot.

For those interested, some key ingredients in this recipe that’s native to South India:
Curry leaves
Coconut Oil
Green Chillies
Mustard Seeds

We don’t add lemon usually but recipes like everything adapt.

Another Fish curry that’s slightly hotter but distinctively South Indian.

My brotha from another motha, but this is definitely not the good spicy stuff. Gimme the nadan meen curry.

Yes! Other malus of reddit! Whattup ya'll?

What are "curry leaves?" Never seen them before. Can you only find them in Asian markets?

Thank you for backing the research I put in to this recipe. The lime in the photos is more for the rice :)

Green chillies are not native to South India. All capsicum fruits are native to the Americas and were introduced elsewhere in the last 500 years.

Takes me longer than 15mins to chop/dice stuff up.

Get a nice sharp knife, and look up some knife skills videos. Makes this sort of cooking much less tedious.

So many people (that haven't tried it) are like 'ughh fish curry', but fish curry is AMAZING!

Looks great. I haven't used curry leaves before - what kind of flavor does it add?

It’s very difficult to describe the curry leaves flavor. Food52 has a great write-up on this

They literally taste like curry to me, but the internet says this "curry leaves release a strong curry-like fragrance with a citrus, sometimes compared to a tangerine, overtone."

The recipe would be really lacking without them

I always think they smell almost smokey. Hard to describe.

I will be eating this. oh yes.
Looks awesome. Thanks for posting.

No problems! I like to feed people, even on the internet.

I just made this. It's good. I don't have a couple of the ingredients, though. Also, mine was pretty spicy.

What a coincidence. This is the lunch I just now took out of the microwave: fish curry with rice that had been bulk-prepped, portioned out and frozen served over a bed of fresh spinach and wrapped in a tortilla.

Recipe for the above is nothing fancy, just a half pound of sauteed onions, six cups of chicken stock, a half-pound bar of curry paste from the supermarket, half pound of some kind of whitefish filets or catfish nuggets, some leftover sushi rice, fresh spinach and a tortilla.


Ingredients: 800 gms fish little vinegar salt to taste banana leaves to wrap each fillet 30 ml goundnut oil 3 lemons How to make Patrani Machhi : Clean and wash fish. Make fillets and cut each fillet into two. Make horizontal slits on the pieces. …

Ingredients: 1/2 kg Rohu or Hilsa fish, cut into small pieces 1/2 tsp coriander leaves chopped 1 tsp mustard seeds 1 tsp poppy seeds 1 tsp cumin seeds 4-5 kashmiri chillies 8 garlic flakes 1/2 tsp turmeric powder 1/4 tsp kalonji 1 small raw mango …


Recipe Summary

  • 2 tablespoons olive oil
  • ¾ teaspoon cumin seeds
  • ½ teaspoon brown mustard seeds
  • 1 small onion, sliced into thin half-circles
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 green chile pepper, chopped
  • 10 fresh curry leaves, chopped (Optional)
  • 1 tomato, diced
  • 2 (14.75 ounce) cans salmon, drained and bones removed
  • ¼ cup chopped fresh cilantro

Heat the olive oil in a skillet over medium heat place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan cook until the salmon is heated through, 5 to 10 minutes remove from heat. Garnish with cilantro to serve.


Ingredients

Juice the lime. Peel and finely chop the ginger. In a bowl, combine the lime juice with the ginger, mustard seeds, sesame seeds and coriander seeds. Rinse the fish fillets, pat dry, cut into large pieces and marinate in the lime juice mixture for at least 15 minutes. Meanwhile, peel and chop the onion. Rinse the tomatoes, cut in half, remove seeds and cut the tomato into small dice. Cook the basmati rice according to package directions. Heat the sesame oil in a wide pan, lift the fillets from the marinade, lightly pat dry, season with salt and sauté over medium heat for 5 minutes turning once carefully. Lift the fish from the pan and set aside. Add the onion to the pan, stir in the curry paste and sprinkle with turmeric. Stir in the remaining fish marinade and the coconut milk and bring to a boil. Add the diced tomatoes. Place the fish fillets in the sauce and heat gently for 2 minutes. Season with salt to taste. Rinse the cilantro and shake dry. Reserve 4 sprigs for garnish, coarsely chop the remainder and sprinkle over the fish curry.

Serve the rice with the curry on warmed plates, garnished with cilantro sprigs.


Chilli Fish Recipe – Indian Chinese Chilli Fish Recipe

We also make the same dish with Prawns and call it Chinese Fried Prawns. That’s a dish from my childhood that I have fond memories of. You can serve the batter-fried prawns with ketchup as a starter or go on to make Chilli Prawns with it following the recipe below.

Although Indo-Chinese sauces are easily available in Singapore, I find that the Indian brands like Sil or Ching’s Secret (I am guessing that’s an Indian brand) seem to work better for me and taste more “authentic” like you get in Indo-Chinese restaurants in India.

I have had a few failures when making manchurian and chilli something but after this Gobi Manchurian recipe, flops are history. I learnt from the best (my sister makes amazing manchurian too) after all!

Interested in a Chilli Chicken Recipe or Chilli Prawns instead?


Chilly Fish

Chilly fish is Chinese style dish prepared using fried fish in a thick sauce.

It is a great accompaniment to Chinese fried rice, roti or chappathi. Soft pieces of boneless fish marinated in spices tastes best with fried rice or noodles.

Ingredients

  • Fish - 250 gm
  • Chilly powder - 1 tsp
  • Pepper powder - 1/4 tsp
  • Corn flour -3 tsp
  • Maida - 1 tsp
  • Soya sauce - 3 tsp
  • Salt to taste
  • Chilly sauce- 2 tsp
  • Garlic- 5 (chopped)
  • Onion - 1 (chopped)
  • Ginger - 2 tsp (chopped)
  • Green chilly - 5 (chopped)
  • Tomato sauce - 3 tsp
  • Egg - 1
  • Garlic garlic paste - 1 tsp
  • Lemon juice - 1 tsp
  • Sunflower oil - 2 cup
  • capsicum - 1 (chopped)
  • Vinegar -1 tsp
  • Celery - 1 tsp

Method

Step 1

Clean and cut fish into medium sized cubes and marinate it with 1 tsp soya sauce, chilly powder, pepper powder, egg, maida, cornflour, ginger garlic paste, lemon juice and salt for 15 minutes.

Step 2

Heat 1 1/2 cup of oil in a frying pan and fry the marinated fish pieces.

Step 3

Heat oil in a pan and add ginger-garlic to it. Fry onion,green chilly,celery and capsicums for 2 minutes. Add fried fish pieces and saute.

Step 4

Add tomato sauce, chilly sauce, soya sauce, salt and vinegar to it and mix well.

Step 5

The tasty chilly fish is ready to be served. Now you can serve it hot with celery for garnishing