Indian cuisine is renowned for a broad diversity of local and traditional cooking customs indigenous to the Indian subcontinent. These cuisines can differ from each other, as a consequence of the variety of climate, occupation, soil type, ethnic groups, and culture. The difference also consists of the different locally available fruits and vegetables, as well as herbs and spices.
Other powerful influences for Indian food is the region, traditions and cultural preferences. For instance, North Indian cuisine has been heavily influenced by Central and Middle East Asia and differs substantially from South Indian food.
Indian cookery is in a continuous development process due to cultural interactions with other societies. When it comes to fish and seafood, Indian cookery is notable for delicious curries, tandoori fish, or tikkas. Did you know that, while pakoras and tikkas are served as starters, fish curry, fish korma, and fish kofta curry, are served as main courses? Below, you can find three lip-smacking recipes, that will surely make you curious to try them out.
Indian Fish Coconut Curry
The name alone sounds delicious! It is quite a permissive recipe, for which you can use a variety of fish fillets, such as salmon, catfish, red snapper, grouper, or swordfish. You can also add shrimp or mussels, or even replace the fish altogether.
First, make sure you are equipped with the right fishing rod and reel to catch the fish of your choice. We are just kidding, as luckily if you are not into fishing, you can simply go to the store and “fish” for all of the necessary ingredients.
So, the first step would be to wash the fish, pat it dry and then cut it into 2-inch fillets. Heat up one tablespoon of vegetable oil into a medium saucepan, and add one half chopped onion, one teaspoon of grated fresh ginger, and two minced garlic cloves. The heat should be medium to low and make sure you stir, so the ingredients won’t get burned.
Further on, add a diced tomato, stirring and breaking the pieces, for about 3 minutes. Add one teaspoon of garam masala, a quarter teaspoon of chili powder, salt, and pepper. Stir for another 2 minutes, and turn the heat from medium to high. Pour one cup of coconut milk and a quarter cup of water.
Depending on how much you want to spice things up, you can also add one or two chili peppers. After the mixture comes to a boiling point, you can add the fish and cook it for at least four minutes, until the fish is prepared well. Once you are done, you can serve this with basmati rice or any Indian flat breads.
This dish is representative for the Andhra Pradesh cuisine, renowned for preparing food with a generous amount of spices and aromatics. The star of this recipe is fish from the Bommidayila, or Bommidala area, usually, small species.
In order to prepare this mouth-watering stew, start by heating oil in a pan, and also add fenugreek and mustard seeds. Further on, add the chopped onions and leave them until they soften and turn brown when you can add curry leaves and green chilies. If the case requires it, you can add more oil.
Add three or four diced tomatoes, turmeric, and red chili powder. Make sure you stir, so that all ingredients mix well, and then add coriander powder and salt. To reach a liquid consistency, add some tamarind extract. Mix everything and let the combination come to a boil.
After it starts boiling, you can add five slices of fish and let it simmer for about seven or eight minutes. This dish is recommended to be served with steamed rice.
Bommidala curry is an excellent option for people who like fish. The spices that are used in this dish are very unique. The tamarind juice really makes the difference and offers a stew with an exceptional flavor.
Fish Curry with Lotus Stems
Make sure you get your spinning reel, in order to catch a Kingfish for this delicious dish. This is an authentic Indian curry from Kashmir. The recipe includes kingfish or Surmai fillets, spices, cinnamon and desi ghee.
First, clean and slice two or three Kingfish. Try to make identical sized fillets and then, rub the pieces with salt. Leave the fish with salt for at least 25 minutes. Afterward, pour some oil in a pan and fry the fish fillets until they turn golden-brown, then take them out and leave them in a bowl.
The next step is taking two big onions and slicing them. In the frying pan, saute these vegetables, using a little amount of oil. After the onions reach a golden-brown color, put the pieces into a blender and mix them to create a thick paste.
In the meantime, you will need to extract the essence out of the Kokum. For this, boil some water, and then add a few pieces of this plant to it. Next, put garlic, onions, cinnamon, black and green cardamom, red chilies, dry ginger powder, and black cumin seeds in a blender. Add some water and mix all ingredients, until you obtain a thick paste.
Time to handle the lotus stem. You will need to peel and cut them diagonally. In a pan, heat up one tablespoon oil and put two or three cinnamon sticks, three or four pieces of green cardamom, four or five cloves and one piece of black cardamom. As the mixture begins to splutter, add one tablespoon garlic pulp. When the garlic turns brownish, add the lotus stems, together with one tablespoon red chili powder and two tablespoons turmeric.
As for the last steps, pour the Kokum water and stir smoothly for a few minutes. Then, add the onion pulp, and stir some more. Add the fish to the mixture, blend for a little while and add one tablespoon ginger powder and a little salt.