Fishes are equally enjoyed among non-vegetarians and the surplus variety they offer maybe is one of the reasons for it. From nutritional perspective, we are getting lots of protein and a few vitamins and minerals from fishes, so, they are healthy (if consumed in proper quantity). Here are 20 recipes which fish lovers like for specific reasons.
1.Steamed Fish (Naga Style)
Light cooked and hence provides enormous protein, this dish is a must for your knowledge. Very simple yet tasty. It can be cooked over an ash fire, the fish (more fresh the better) marinated with little spices (red chilli, salt and garlic) stuffed in a hollow bamboo shoot tube or one can arrange bamboo shoot juice and boil the sliced pieces with the spice mixture together in a covered saucepan; cook till the water dries up.
2.Kashmiri Fish Curry with Lotus Stems
The uniqueness of this dish is about two things, first: using lotus stems and the second: the Kashmiri Vari masala, very spicy and rich in flavours. Even the curry needs some more spices (especially kokum) and it is great about the sensation it gives. The usage of Kashmiri red chilli powder, garlic and ginger, cinnamon, cardamoms (both green and black), black pepper, coriander seeds, cloves and the hing clarifies the aroma of the preparation. The tangy taste of kokum is also nicely observed in the curry and addition of the lotus stem slices and more of the spices marks the ending of this lovely fish curry. Eat with a bit of ghee on Basmati rice and enjoy the strong flavours.
3.Sarshe Ilish: Ilish is the fish of Bangalees
This preparation is very original of Bengal and is awesome for you, just take a try. In this recipe, the slices of Hilsa are fried in mustard oil after being marinated with a thick paste of ground mustard, turmeric powder and lemon juice, salt is added as required. Easy and delicious and very famous for the taste. Other variation of the preparation is Sarshe Ilish Bhape which is mouth-wateringly delicious.
If you are up for some fish recipe in Oriya style, this is a perfect dish for you. The cooking is slightly similar with Sarshe Ilish but not entirely. Here Rohu or catfish is marinated with chilli, turmeric and salt and then fried till brown, later the tomatoes, potatoes and the thin paste of ground mustard seeds, garlic and ginger is added and the mixture is fried. The thick gravy is made a bit sour with some water, curd or dried mango with more boiling. The dish is garnished with coriander leaves.
Tandoori fish tikkas are equally tasty like the other kebabs. Using of fish is the only difference, the overall preparation is same including the tandoori masala and the grilling or frying until golden brown and crispy enough. Garlic paste, chil;i powder, salt, cumin seeds powder, garam masala, lemon juice, mint or coriander chutney, and curd are used for marinating the fish and the garnishing can be done with chopped onions and coriander.
A light but tasty dish from Kerala. The key ingredients involve coconut milk and coconut oil and the fish is lightly cooked with mustard seeds, curry leaves, ginger, green chillies, onions, turmeric, a bit of sugar and salt as necessary. Coriander leaves are chopped and used to season this light, easy but delicious preparation.
The Meghalaya’s cuisine offers this highly flavoured fish preparation. This fish chutney is made by mixing onions, red and green chillies with the dried fish and the dish is very spicy and you would love to taste it. Generally consumed with Jadoh, can be called as Meghalaya’s pulao, having rice and meat.
Prawn lovers, this is a dish for you. From the Manipuri cuisine, this simple preparation is healthy and tasty. It has a characteristic strong scent because of dried prawns and the fermented fish that is used, cooked with red chillies and potatoes boiled, tomatoes steamed and mashed are added. This is eaten with rice.
9.Nga Atoiba Thongba
Another dish offered from the Manipuri cuisine which is a fish stew made from onions, chillies, bay leaves, cumin, chives, and boiled potatoes. Quite easy right? It brings the air of Manipur in your kitchen in minutes.
10.Kane Rava Fry
A crispy, spicy delicacy from the state Karnataka, can be enjoyed easily at your home. Fresh lady fishes marinated in chilli paste and deep fried with a semolina coating is a delicious snack to have.
A crispy and crunchy, a spicy starter from the cuisine of Maharashtra, this dish is always served hot. The thin salty fried slices of the fish will definitely be something to chill your hunger in minutes.
12.Kudampuli Ittu Vachathu
This tangy curry from Kerela should be on your list if you like a bit of sour. The sourness of the curry is due to tamarind and kokum being used to cook it. At the end, this curry is a thick blend of spice and hotness of chillies.
13.Malavani Fish Curry
The unique scent of this fish curry is due to the different flavours embedded in it. The Malvani masala provides the curry a thick texture, a classic coastal curry, feels best when eaten with steamed rice, roti or pav. A delicacy from Maharashtra’s cuisine.
A traditional seafood dish, from Mangalore. This curry has a thick, coconut-based gravy, tangy enough but also has the spice of hot chilli paste that coats the pomfret fish.
This popular snack from Mizoram is served with coriander chutney, smooth rice powder. Rice porridge coupled with this fish sauce is something you must try.
16.Goan Fish Curry
Goa is about beaches, party and the awesome sea-food it offers. This Goan curry uses lots of ground coconut as the masala, garlic, red chillies, tamarind and is finely spicy and tangy. Hot rice with the fish curry and enjoy the Goan flavour of this textual curry.
This delicacy is from the Assamese cuisine and is one among the region’s characteristic preparations. A ripe tomato or ample amounts of lemon juice imparts the tangy flavour to this dish, key ingredients of the Tenga. Best to have with rice.
A preparation offered by Hyderabad’s cuisine. The fresh, juicy fish is slowly cooked into the red curry. Brown fried onions along with freshly chopped tomatoes and the particular tanginess makes this a mouth watering fish preparation.
A delicacy from the South, belongs to the Andhra’s cuisine. The curry is thick and spicy and also tangy due to tamarind and other spices. Chilli, garlic and coriander paste is also used in the curry and this dish deserves a try.
Lau Chingri is a Bengali dish which is very easy and healthy because it does not involve heavy spicing. The Lau or Lauki (bottle gourd) is chopped in various styles, there is no particular way but small pieces are needed. The cleaned prawns are mixed with turmeric powder and half cooked on low or medium heat using vegetable oil. The gourd is cooked with ‘panch foron’, a mix of 5 spices that include- mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and nigella or onion seeds and other spices. Sugar and salt are taken as required and the prawns are added to this and cooked a bit more till the gourd becomes soft.
The diversity of fish preparation is the result of variety of the fishes we get from the rivers and the long coastline we have. Fish preparations can be made healthy and tasty with the precise cooking. So, just cook and feast with as many recipes as you can.