Spicy Indian Fish Recipes

Indian fish recipes offer tempting delicious treats perfect for dinner or weekend dinner parties. India boasts one of the world’s most extended coasts, stretching over 7500 km. Seafood is, without a doubt, an inextricable aspect of the cuisine of diverse locations. Fish is a high-quality, low-fat protein. It also contains Omega-3 fatty acids, calcium, phosphorus, and other minerals beneficial to the health. Fish is helpful for brain development and reduces the chance of heart disease. Fish is a popular seafood in India since it takes less time to prepare and is delicious.

Recipe for Fish Bhuna

Fish Bhuna is a delicious appetizer meal that people all over the world enjoy. This seafood dish is made with fish fillets and an onion that has been sprinkled with a blend of red chilli powder, turmeric, and salt. If you have unexpected visitors and don’t know what to serve, this meal is a great option. This mouthwatering recipe goes well with hot basmati rice. You can also take a look at masala curry fish recipe.

Bhuna Fish Ingredients000
Four tbsp oil (refined)
Five fillets of fish
Three small onions, chopped
One teaspoon powdered chilli
One tablespoon turmeric powder
As needed water
One tablespoon powdered coriander
Five garlic cloves, chopped
Paprika powder (two teaspoons)
Cumin powder (two teaspoons)
Salt as needed

How to Make Bhuna (Fish)
Take a pan and heat oil in it to cook this delicious recipe. After that, add the chopped onions and garlic and cook for another 3-4 minutes.

Add the chopped chillies, as well as the needed amount of salt and water to the pan. Cook, occasionally stirring, until the onions are transparent. Add the freshly ground coriander, cumin, turmeric, red chilli powder, and paprika. After that—Cook for 2 minutes with the mixture.

Fillets of fish should be cut into strips. Carefully place the fish pieces in the mixture and cook for 25 minutes. Serve with chopped coriander leaves and green chillies on the side. Serve immediately.

Makhani (fish curry)

Fish Makhani is a delectable North Indian dish that is renowned among seafood connoisseurs. This main dish recipe combines delicious fish fillets with a buttery gravy and is suitable for lunch and dinner. To make a complete supper, serve this non-vegetarian recipe with steamed rice or chapati. The flavour of perfectly fried fish fillets dipped in creamy tomato gravy entices your taste receptors and makes you want more.

Fish Makhani Ingredients
Four fillets of fish
One 1/2 cup pureed tomatoes
Salt as needed
Two red chilli peppers
Cumin powder (two teaspoons)
Three tablespoons of sugar
A quarter teaspoon of garlic paste
Two tsp refined olive oil
Two tsp. red pepper powder
A quarter cup of yoghurt (curd)
One tablespoon coriander leaves
Butter (200 g)
Two tsp garam masala (garam masala powder)
One teaspoon ginger powder
A half teaspoon of green chilli sauce
One cup of water

How to make Makhani (Fish Curry)
To make this main dish recipe, first place the fish fillets in a mixing basin and season with turmeric, one teaspoon red chilli powder, and salt to taste. Mix everything up nicely and marinate the fish fillets for a while. Place a pan over low heat and pour in refined oil. Add the marinated fish fillets to the hot oil after it has reached the desired temperature. Fry the fish fillets on both sides until golden brown. Remove them from the heat.

Saute the ingredients
Place a pan over low heat and add the butter. When the butter has melted, stir in the ginger, garlic, and red chillies. Saute the ingredients until they become fragrant. Now, add the tomato puree and thoroughly mix it up. Allow it to boil for a few minutes before adding cumin powder, garam masala powder, sugar, salt, and the remaining red chilli powder. Mix it all and make sure the spices are evenly distributed. Mix in the green chilli sauce thoroughly.

Almost ready
When the gravy begins to thicken, stir in the yoghurt. Allow the sauce to thicken while stirring constantly. Add the fried fillets to this gravy and whisk thoroughly once the mixture has released butter in the pan. Make sure the fillets are completely covered with sauce. At this stage, add water and allow to cook. Remove the dish from the heat and place it in a bowl once it has reached the appropriate consistency. Serve it hot, garnished with coriander leaves, rice or chapati.