Doi Machh / Doi maach / Fish in Yogurt Sauce

This is a bong delicacy, where fish is cooked in a yogurt sauce. I would have never thought of this unusual combination if not from this blog. I love seafood a lot, so wanted to cook something different and so gave this recipe a try. One useful tip while preparing fish is to marinate in lemon juice for five minutes and then wash the fish .By doing this any strong flavors from the fish is removed. Traditionally the recipe is prepared in mustard oil and in that case the oil should be heated till it is smoking hot and then cooled down. Then proceed with the usual cooking procedure. Enjoy the doi machh along with hot steamed rice.


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Fish curry / Meen kuzhambu / Chepala Pulusu

Fish curry in tamarind gravy is one of my favorites and I can recall my mom making nethili kuzhambu. Usually it would be prepared in the morning and I would have it with rice in the evening after school. That was one of her signature dish and it would taste better the next day. This recipe is a similar preparation of fish and I liked the idea of frying the fish in oil first and then adding it to the gravy. The cooking of fish in oil gives a distinctive taste to the curry. Again one more thing worth mentioning is, do not try substituting the shallots with red onions, because the shallots or pearls onions is a key ingredient to the dish. Only small modification I made was to dry roast the fenugreek and coriander seeds before grinding, but take precautions not to burn them. As sig has mentioned the gravy is too good, you can replace the fish with potatoes and still tastes good. I personally feel fried baby potatoes will work better. Enjoy the fish curry with rice.

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Ambot Tik / Goan Spicy Fish Curry

This is a spicy and sour fish curry, a popular dish in Goan and Mangalorean cuisine. The Kashmiri chillies in the recipe give a nice bright red color. The important tip is the fish has to be cooked on a slow flame till soft and tender. A little bit of vinegar can be added at the end. Pomfret, cat fish , tilapia can also be used instead of praws. Enjoy Ambot tik with hot steamed rice.






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Fish Cutlets

How to spend a cold evening when there is nothing else to do? Make hot fish cutlets with masala chai and settle down for a good movie. Fish cutlets are an excellent party snack and an appetizer that goes along with almost any soup. While boiling the fish, add a bit of salt and ginger so that the fish gets the flavor of ginger. Instead of having two layers you can mix the fish with the prepared dough and then make patties or finger foods. It can be either deep fried or shallow fried and tastes better when it is hot because of the crispiness. Enjoy fish cutlets with masala chai.



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Fish Puttu / Meen Puttu

Fish Puttu is a famous recipe from kerala and can be made in a variety of ways. Eggs added to the recipe blends with the scrambled fish and bring down the aroma and taste of fish. But if you want your fish to be strong in flavour the same puttu can be made spicy without adding eggs. Tinned fish is a good substitute for the initially boiled fish and comes in handy for a quick scrumptious fish puttu. Enjoy the scrambled fish or fish puttu with chapathi or rice.




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Fish Fry / Karuvadu / Karuvaadu

The spicy fish fry dish just made with red chilli powder, turmeric and pepper powder. Usually karuvadu / sun dried fish is made with this method. The variations for the marinade is also mentioned in the recipe, but if needed 4 or 5 pearl onions can also be added before grinding the mixture. The fish pieces can also be baked and finally tossed in a nonstick pan to get the texture required. Enjoy the fish fry with any mild rice dish like pulao.



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Fish Fry with Green Masala

Fish fry can be flavored a lot of ways using Indian recipes. This masala for the fish is made with mint leaves, coriander leaves and tamarid pulp along with ginger garlic paste. You can also add 4 0r 5 pearl onions while making the masala paste. Sooji added finally while shallow frying gives a good texture and a crispy nature of the fish fry. If sooji is not present it can be substituted with corn meal or bread crumbs, but sooji gives a better appealing to the fish. Shallow fry the fish and enjoy it with any meal as a sidedish.

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Nethili Fish Fry

Nethili is a variety of fish that tastes very great and usually cooked in a tamarid sauce. The same fish can be spiced up a little and shallow fried to make an excellent side dish. Allow the fish to marinate for atleast half an hour to get better results. Curd rice and Nethili fry is a fulfilling meal.


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Chepala Pulusu /Fish curry

This is a traditional Andhra style tangy fish curry made with tamarind and onions. Makes an excellent party recipe, because it can be made the day before and tastes better the next day. Red onions can be used in the curry, but if you have the patience and time to peel pearl onions then go for it. It will definitely be worth the effort. Enjoy this Andhra delicacy with steamed rice.


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Fish curry with mango (using coconut)

This is a very famous recipe from kerala where the sour taste of mango gives this dish the tangy taste. This version of the curry is made with shredded coconut and usually made with king fish. The coconut oil added at the end gives the authentic taste and flavor of kerala dish. But if you are not a great fan of coconut oil, can skip the last step. This can also be made as gravy by adjusting the amount of water. If you want adjust the thickness of the gravy add a little rice powder. Serve mango fish curry with hot steamed rice.


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Kerala Fish Briyani / Malabar Meen Briyani

A very detailed description for making one of the Kerala delicacy, Fish Briyani. With the right selection of fish it tastes delicious and got a very good aroma too. Coconut milk is one common ingredient missed out while making the masala for the fish. In the final stage if an oven is not present, the pot can be cooked on a very low flame with a pot of boiling water on the top. Traditionally the pot and the lid is sealed with maida and coconut husk on the top of the lid (‘Dum’).


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