Baked Fish Recipes

Fish Korma Recipe

Ingredients

  • Fish (1/2kg)
  • Finely chopped onions (2)
  • Beaten curd (1/2c)
  • Lemon juice (1tbsp)
  • Oil
  • Salt (to taste)
  • Coriander leaves (for garnishing)

Make powder of –

  • Cloves (4)
  • Coriander seeds (1tsp)
  • Cardamom (1)
  • Red chilies (2)
  • Turmeric powder (1/2tsp)
  • Black peppers (6)
  • Cinnamon (1/2”)
  • Cumin seeds (1tsp)

Make a paste of –

  • Ginger (1/2”)
  • Garlic flakes (5-6)
  • Finely chopped green chilies

Method of preparation:-

fish-korma

Take fish, wash it and dry it. Cut the fish into serving slices. Take a bowl, put the pieces in a bowl, add ¼ teaspoon of salt and lemon juice. Keep it aside for 1 hour to marinate. Take a pan, heat oil in it. Fry the fish pieces until getting golden brown. Add the pasta and keep it to simmer for 1 minute. Add masala powder and again keep it to simmer for a minute. Add curd and mix it continuously for 3-4 minutes. Add 1/2cup of water and salt to taste. Keep the gravy to cook until it gets thickens by stirring it occasionally. Now add the fish pieces and mix it slowly. Keep it to cook until the fish pieces get tender. When the fish korma gets ready then coriander leaves. Serve it hot with rice or roti.

Fish Cutlet Recipe

Ingredients

  • Fish (1/2kg)
  • Garlic paste (1tsp)
  • Ginger paste (1tsp)
  • Cornflour (1tbsp)
  • Egg (1)
  • Bread (1slice)
  • Bread crumbs (1c)
  • Garam masala powder (1/2tsp)
  • Turmeric powder (1/2tsp)
  • Oil for frying
  • Coriander leaves (1bunch) and salt (to taste)

Method of preparation:-

fish-cutlet

Take fish, apply salt and turmeric powder on the fish. Wash the fish after 5 minutes. Take a pan of hot water, steam fish in hot water and then remove all the bones. Mash the fish with hands. Add garlic and ginger paste, red chili, salt, cornflour, garam masala powder, green chilies, coriander leaves and bread slices (soaked in water and squeezed). Mix all these ingredients and make a cutlet of round or any shape you like. Take a bowl, beat egg lightly in it. Dip the cutlets in beaten egg and then roll them in bread crumbs. Take a frying pan, heat oil in it. The oil should not be very hot. Fry them until getting golden brown. Drain them from the oil and serve them hot with potato fingers and chutney.

Coconut Fish Fry Recipe

Ingredients

  • Sole or Bekhti fillets (750gms)
  • Plain flour or maida (3tbsp)
  • White vinegar (1 1/2tbsp)
  • Garlic (6cloves)
  • Chopped ginger (2tsp)
  • Desiccated coconut (2tbsp)
  • Red chilies (3tsp)
  • Oil (for frying)
  • Salt (to taste)
  • Lemon wedges (for garnishing)

Method of preparation:-

Take fish fillets, wash them and then pat dry them. Put the fillets in a bowl. Sprinkle the maida over the fillets and keep them aside. Make the fine paste by grinding together red chilies, ginger, garlic, coconut with vinegar and enough water. Add salt and then coat the fillets with this paste. Take a frying pan, heat oil in it and then fry fish until it gets crispy. Drain the fried fish from the oil and then serve it immediately. Garnish it with lemon wedges.

Easy Baked Fish Chowder Recipe

Ingredients

  • Haddock fish fillets
  • Cut in chunks (2pounds)
  • Bay leaf (1)
  • Half and half (2c)
  • Dry white wine (1/3c)
  • Ground black pepper (1/4tsp)
  • Dried leaf thyme (1/3tsp0)
  • Butter (1/4c)
  • Quartered and sliced onion (2med.)
  • Minced garlic (2clove)
  • Scalloped potatoes with seasoning mix (2pounds)
  • Boiling water (4c)
  • chopped fresh parsley

Method of preparation:-

In an oven-safe Dutch oven or large casserole put boiling water, bay leaf, fish, garlic, thyme, butter, onion, pepper, and wine. Mix them gently to blend the ingredients. Cover the casserole and bake it for about 1 ½ hour at 375 degrees until the potatoes get tender. Heat half and half and then add it to the chowder. Take out the bay leaf. Then garnish the chowder with parsley.

Girl Fish Recipe

Ingredients

  • Lady fishes (8-10)
  • Green chilies (2)
  • Grated fresh coconut (1 1/2tbsp)
  • Onions (3small)
  • Oil (1/2c)
  • Tomato pulp (1c)
  • Chopped coriander leaves (1tbsp)
  • Curry leaves (5)
  • Mustard seeds (1/2tsp)
  • Poppy seeds (1/2tsp)
  • Cumin seeds (1/2tsp)
  • Garlic flakes (15)
  • Red dry chilies (3)
  • Salt (to taste)
  • water (1/4c)

Method of preparation:-

Make a very fine paste of chilies, poppy seeds, cumin seeds, coconut, 1 small onion, garlic and half of the fresh coriander leaves by grinding them. Chop the remaining 2 onions very finely. Take wide dekchi and season it with mustard seeds and curry leaves. Add the chopped onions and fry them until they get golden. Put the ground lump and fry it until the oil gets separated. Add tomato pulp, salt and 1/4 cup of water. Keep it to boil and then reduce the heat to low. Put the fish pieces and keep them to simmer until the fish gets tender. Sprinkle the chopped coriander and serve it hot.

Hyderabadi Fish Recipe

Ingredients

  • Fish (2-3cans)
  • Oil (4tbsp)

For the paste:-

  • Ginger (3cm piece)
  • Red chilies (5)
  • Cumin seeds (3tsp
  • Aniseed or saunf (2tsp)
  • Turmeric powder (1tsp)
  • Coconut (2-3tbsp)
  • Tamarind (1lemon size)
  • Split green chilies (4)
  • Sugar (1/2tsp)
  • Coconut milk (1c)
  • Bay leaves (2)
  • Garam masala (1tsp)
  • Melted butter (1 1/2tsp) and salt (to taste)

Method of preparation:-

hyderabadi-fish

Take a pan, heat oil in it. Add bay leaves, split green chilies and the paste or blended mixture. Fry them until the oil starts to separate. This will take around 10 -12 minutes. Add the fish, sugar, and salt to taste. Add a little water and keep it to simmer for a while. Just before taking it off from the heat, add garam masala, coconut milk and then keep it to boil. When it gets ready then you can add melted butter to enhance the taste. Serve it hot.

Shahi Fish

Ingredients

  • Fish (2)
  • Finely chopped onion (2)
  • Oil (5tbsp)
  • Cumin seeds (1/2tsp)
  • Asafoetida (1/4tsp)
  • Fresh cream (1tbsp)
  • Garlic (6flakes)
  • Oil (for frying)
  • Salt (to taste)
  • Water (2tbsp)

Make the paste:-

  • Cashew nuts (7)
  • Dry coconut (1/2)
  • Inger (1)
  • Poppy seeds (1/2tbsp)

Make powder:-

  • Cumin seeds powder (1tsp)
  • Red chili powder (2tsp)
  • Coriander powder (2tsp)
  • Turmeric powder (1/2tsp)

Method of preparation:-

Take fish, remove the tail and the head of fish and then cut them into pieces. Wash the fish pieces and then pat dry them. Take a frying pan, heat oil in it and then fry the fish in hot oil until it turns golden brown and keep it aside. Heat 1 tablespoon of oil in the pan. Fry onions in it until getting golden brown. Remove the onions and keep them aside. Add asafoetida and cumin seeds in the remaining 4 tablespoons of oil. When the seeds get splutter then add the pasta and keep it to simmer for 2-3 minutes. Add 2 tablespoons of water and mix powder and salt. Keep it to fry on low heat until the oil starts showing on the top. Keep it to simmer for another 3 to 4 minutes. Now put the boiled pieces. Add cream and mix it well. Cook it for 2 to 3 minutes and serve it hot.

Patrani Fish Recipe

Ingredients

  • Fish sole
  • Diced with pocket (400gms)
  • Malt vinegar (50ml)
  • Lemon juice (3tbsp)
  • Sugar (1tsp)
  • Red chili powder (1tsp)
  • Peppercorn (4-5)
  • Jeera (1tsp)
  • Coriander seeds (1tsp)
  • Garlic (6-7cloves)
  • Green chilies seedless (3)
  • Chopped coriander (20gms)
  • Grated coconut
  • White part only (50gms)
  • Oil to fry (4tbsp)
  • Corn flour to dust the fish (100gms)
  • Garlic (100gms), coconut paste
  • Groundnut oil (1tbsp)
  • Banana leaves (to wrap the fish)
  • Lemon wedges (for garnish) and salt (to taste)

Method of preparation:-

Take fish, marinate it with vinegar and salt in a bowl. Keep it aside for about 20-30 minutes. Make coconut paste out of all the ingredients. Take banana leaves, wash them and wipe them and then apply the groundnut oil on them. Stuff the pockets in the fish with coconut chutney or paste. Spread the remaining on both sides of the fish. Wrap each piece in banana leaves separately. Now steam the wrapped fish for about 30 minutes. Now unwrap the steamed fish and serve it with lemon wedges.

Palang Saakar Tenga Recipe

Ingredients

  • Rohu fish, cut into pieces (500gms)
  • Spinach (500gms)
  • Lime juice (3-4tbsp)
  • Turmeric powder (2tsp)
  • Fenugreek seeds (1/2tsp)
  • Mustard oil for frying the fish
  • Salt (to taste)
  • Water (1c)

Method of preparation:-

Take fish pieces in a bowl, sprinkle salt and 1 teaspoon of turmeric powder and keep it aside for about 10 minutes. Take a frying pan, heat mustard oil in it for frying the fish. Fry a few pieces of fish at a time until they get crispy and golden brown. Now drain the pieces and keep them aside. Take spinach, cut it into small pieces. Remove the oil leftover from frying the fish, leaving only 2 tablespoons of oil in the pan. Add the fenugreek seeds and allow them to splutter. Add the spinach leaves and one cup of water. Keep it to boil and then add the remaining turmeric powder and season it to taste. Keep the gravy to simmer for few minutes and then add the fried fish. Cover the pan with a lid and cook it for another 2-3 minutes. Take off the pan from heat and add the lime juice. Serve it hot with boiled rice.

Dum Fish Recipe

dum-machli

Ingredients

  • Pomfret steaks (8pcs)
  • Ghee (3tbsp)
  • Chopped green chilies (1tsp)
  • Chopped coriander (1tbsp)
  • Garam masala (2tsp)
  • Saunf powder (1/2tsp)
  • Water (1c)
  • Roasted and ground poppy seeds (1tbsp0)
  • Beaten curd (4tbsp)
  • Onion paste (2tbsp)
  • Finely chopped ginger (1tbsp)
  • Cumin seeds (1/2tsp)
  • Thing (a pinch)
  • Turmeric powder (2gms)
  • Salt (5gms)

Method of preparation:-

Clean and wash fish steaks and then pat dry them. Rub salt and turmeric powder. Take a shallow frying pan, heat 2 tablespoons of oil in it and shallow fry the fish in it until it gets lightly colored. Heat 1 tablespoon of ghee in a pan, add cumin, chopped ginger, and hing in the pan. When the seeds start to crackle then add onion paste, poppy seeds paste and beaten curd. Reduce the heat to low and cook it on low heat for about 2 to 3 minutes. Add chopped green chilies, coriander, garam masala, saunf powder, turmeric, and fish steaks. Cover the pan with a lid and cook it. Bake it in the oven with foil.

Fish with Moong Dal Recipe

Ingredients

  • Moong dal (1c)
  • Finely chopped onions (1)
  • Finely chopped tomato (1)
  • Ginger paste (1tsp)
  • Garlic paste (1tsp)
  • Finely chopped green chilies (2)
  • Fish heads (2)
  • Turmeric powder (1tbsp)
  • Coriander seeds powder (1tsp)
  • Red chilies (3dry)
  • Bay leaves (2)
  • Cumin seeds powder (1tsp)
  • Cloves (4)
  • Cinnamon (1/4”)cardamom (2)
  • Garam masala (1tsp)
  • Lemon juice (1tbsp)
  • Hing (a pinch)
  • Black pepper (3)
  • Oil (for frying) and salt (to taste)

Method of preparation:-

Take dal, wash it and soak it in a bowl for half an hour. Cook the dal in a pressure cooker with ½ teaspoon turmeric powder. Take fish heads and cut them into big pieces. Marinate the fish headpieces with ½ turmeric powder, salt, and lemon juice. Keep it aside for 45 minutes. Take a pan, heat the oil for frying. Deep fry the fish heads until getting golden brown. Drain it and keep it aside. Take out the oil from pan keeping only approx. 3tablespoon of it. Add hing, bay leaves, cardamom, red chilies, and black pepper. Add onion and fry until you get transparent. Add garlic, ginger and green chilies. Keep it to simmer for 2 minutes. Add chopped tomatoes and keep it to simmer for 2 minutes. Add chopped tomatoes and keep it to simmer for 5 minutes. Add coriander powder and cumin powder. Now add the fish heads and keep them to simmer until they get crumble. Add dal and 1 cup of water. Keep it to boil until you get the required consistency of the curry. Sprinkle the garam masala and then serve it hot with rice.

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