Dive into the vibrant world of Indian cuisine with our roundup of 17 Spicy Indian Fish Recipes that promise to tantalize your taste buds! Perfect for home cooks looking to spice up their dinner routine, these dishes blend aromatic spices with fresh fish for a deliciously bold flavor. Whether you’re craving something fiery or subtly spiced, there’s a recipe here to inspire your next culinary adventure. Keep reading to discover your new favorite dish!
Spicy Indian Fish Curry
Exquisite in its complexity and bold in flavor, this Spicy Indian Fish Curry is a testament to the vibrant culinary traditions of India, offering a harmonious blend of spices that dance on the palate.
Ingredients
- 1.5 lbs firm white fish fillets (like cod or halibut), cut into chunks – their texture holds up beautifully against the robust sauce.
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the spices.
- 1 large onion, finely chopped – the sweetness balances the heat.
- 3 garlic cloves, minced – for that essential aromatic depth.
- 1 tbsp fresh ginger, grated – it adds a bright, zesty kick.
- 2 tsp ground turmeric – its earthy tones are foundational.
- 1 tsp ground cumin – for a warm, nutty layer.
- 1 tsp ground coriander – it introduces a subtle citrusy note.
- 1/2 tsp cayenne pepper – adjust to tame or intensify the heat.
- 1 can (14 oz) coconut milk – the creamy base that mellows the spices.
- 1 cup fresh cilantro, chopped – a fresh finish that’s non-negotiable for me.
- Salt, to taste – though I find a scant teaspoon usually does the trick.
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the onion, stirring occasionally, until translucent and slightly golden, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant – this is where the magic starts.
- Sprinkle in the turmeric, cumin, coriander, and cayenne, toasting the spices with the onion mixture for about 30 seconds to unlock their flavors.
- Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- Add the fish chunks, nestling them into the sauce, and cook for 5-7 minutes, just until the fish is opaque and flakes easily – overcooking is the enemy here.
- Remove from heat and fold in the cilantro, letting the residual heat wilt it slightly.
- Season with salt, starting with 1/2 tsp and adjusting as needed.
Generously spoon this curry over a bed of steamed basmati rice or with warm naan to soak up every bit of the luscious sauce. The fish, tender and flaky, is perfectly complemented by the creamy, spice-infused coconut milk, making each bite a delightful exploration of texture and taste.
Tandoori Fish Tikka
Revered for its vibrant spices and succulent texture, Tandoori Fish Tikka is a dish that marries the bold flavors of Indian cuisine with the delicate essence of fresh seafood, perfect for a summer evening or a festive gathering.
Ingredients
- 1.5 lbs firm white fish fillets (like cod or halibut), cut into 1-inch cubes – their thickness ensures even cooking.
- 1/2 cup plain yogurt (I swear by whole milk yogurt for its creaminess).
- 2 tbsp lemon juice – freshly squeezed, it brightens the marinade.
- 2 tbsp tandoori masala (a good quality blend makes all the difference).
- 1 tbsp garlic paste (minced garlic works, but paste integrates smoother).
- 1 tbsp ginger paste (same as garlic, for seamless blending).
- 1 tsp salt (I prefer sea salt for its clean taste).
- 1/2 tsp turmeric powder (adds a golden hue and earthy notes).
- 2 tbsp vegetable oil (a neutral oil that doesn’t overpower).
- Fresh cilantro leaves, for garnish – their freshness contrasts beautifully with the smoky fish.
Instructions
- In a large bowl, whisk together yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, salt, and turmeric until smooth. This marinade is the soul of the dish, so take a moment to ensure it’s well combined.
- Add the fish cubes to the marinade, gently tossing to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
- Preheat your grill to medium-high heat (about 375°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated fish onto skewers, leaving a small space between each piece for even cooking. Brush lightly with vegetable oil to prevent sticking.
- Grill the skewers for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to maintain juiciness.
- Garnish with fresh cilantro leaves before serving. The vibrant green against the charred edges is visually stunning.
Amazingly tender with a smoky exterior, this Tandoori Fish Tikka is a feast for the senses. Serve it atop a bed of fragrant basmati rice or with a side of cooling cucumber raita to balance the spices.
Fish Masala Fry
Delightfully aromatic and bursting with flavor, Fish Masala Fry is a dish that marries the delicate texture of fish with a robust blend of spices, creating a meal that’s both comforting and exotic. Perfect for a weeknight dinner or a special occasion, this recipe promises to transport your taste buds to the bustling streets of Mumbai.
Ingredients
- 1 lb fresh white fish fillets (I find cod or halibut works beautifully here)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tbsp lemon juice (freshly squeezed, for that zesty kick)
- 2 tsp garam masala (the heart of this dish, don’t skimp!)
- 1 tsp turmeric powder (for color and earthiness)
- 1 tsp red chili powder (adjust based on your heat preference)
- 1/2 tsp salt (I prefer sea salt for its clean taste)
- 2 cloves garlic, minced (because everything’s better with garlic)
- 1 inch ginger, grated (adds a warm, spicy depth)
- 1/4 cup cilantro, chopped (for a fresh finish)
Instructions
- In a bowl, combine the lemon juice, garam masala, turmeric, red chili powder, salt, garlic, and ginger to create a marinade.
- Gently coat the fish fillets with the marinade, ensuring each piece is well-covered. Let it sit for 15 minutes at room temperature to absorb the flavors.
- Heat the olive oil in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
- Carefully place the marinated fish fillets in the skillet. Cook for 4 minutes on the first side, or until the edges start to crisp and the spices form a fragrant crust.
- Flip the fillets with a spatula and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
- Sprinkle with chopped cilantro right before serving to add a burst of color and freshness.
Zesty and vibrant, this Fish Masala Fry boasts a crispy exterior giving way to tender, flaky fish inside. Serve it atop a bed of basmati rice or with a side of cooling cucumber raita to balance the spices, making every bite a harmonious blend of textures and flavors.
Kerala Fish Molee
Delicately spiced and luxuriously creamy, Kerala Fish Molee is a testament to the rich culinary traditions of India’s southwestern coast, offering a harmonious blend of coconut milk, turmeric, and fresh fish that’s both comforting and exotic.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch pieces – their thickness ensures they cook evenly without falling apart.
- 1 cup coconut milk (full-fat for that velvety texture we all crave).
- 1 tbsp coconut oil (my secret to an authentic, aromatic base).
- 1 tsp turmeric powder (for that golden hue and earthy depth).
- 1 medium onion, thinly sliced (they should almost melt into the sauce).
- 2 green chilies, slit lengthwise (adjust according to your heat preference).
- 1 tsp mustard seeds (they pop and sizzle, releasing a nutty flavor).
- A handful of curry leaves (if you can find them, they’re worth it for their citrusy punch).
- Salt (to season, but remember, we’re avoiding ‘to taste’ vagueness).
Instructions
- Heat the coconut oil in a deep pan over medium heat until it shimmers – this is when it’s ready to embrace the mustard seeds.
- Add the mustard seeds and wait for them to pop, about 30 seconds, then introduce the sliced onions and green chilies, sautéing until the onions turn translucent, roughly 5 minutes.
- Stir in the turmeric powder and curry leaves, cooking for another minute to unlock their flavors – the aroma at this stage is intoxicating.
- Gently pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer – resist the urge to boil vigorously to prevent the coconut milk from separating.
- Season the fish pieces with salt and nestle them into the simmering sauce, cooking for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork – patience here ensures the fish absorbs all the wonderful flavors without overcooking.
- Remove from heat and let it sit for a couple of minutes; this allows the sauce to thicken slightly and the flavors to meld beautifully.
Zesty with a hint of heat and brimming with the creamy richness of coconut milk, this Kerala Fish Molee is best served over a bed of steamed basmati rice, allowing the grains to soak up every last drop of its golden sauce. The fish remains tender, a perfect contrast to the slightly thickened, aromatic sauce that coats it.
Goan Fish Curry
Captivating the senses with its vibrant hues and aromatic spices, Goan Fish Curry is a testament to the rich culinary heritage of Goa, blending tangy, spicy, and sweet flavors into a harmonious dish that’s as nourishing as it is delightful.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch pieces – the freshness is key here, so I always ask my fishmonger for the catch of the day.
- 2 tbsp coconut oil – my kitchen staple for an authentic tropical flavor.
- 1 large onion, finely chopped – I like the sweetness it adds when caramelized.
- 3 garlic cloves, minced – because what’s a curry without the punch of garlic?
- 1 tbsp ginger, grated – for that warm, spicy undertone.
- 2 tsp turmeric powder – not just for color, but for its earthy notes.
- 1 tsp cumin seeds – toasting them slightly before use really wakes up their aroma.
- 1 can (14 oz) coconut milk – I prefer full-fat for a creamier texture.
- 2 tbsp tamarind paste – the secret to that signature tangy kick.
- 1 tsp sugar – just a pinch to balance the acidity.
- Salt to taste – I start with 1/2 tsp and adjust as needed.
- Fresh cilantro, chopped – for garnish, because the pop of green makes all the difference.
Instructions
- Heat the coconut oil in a large pan over medium heat until shimmering – this ensures the onions will sauté perfectly.
- Add the chopped onions, stirring occasionally, until they turn golden brown, about 5 minutes – patience here brings out their natural sweetness.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant – be careful not to burn them.
- Sprinkle in the turmeric and cumin seeds, toasting them with the onion mixture for about 30 seconds to release their oils.
- Pour in the coconut milk, tamarind paste, sugar, and salt, bringing the mixture to a gentle simmer – the sauce should thicken slightly.
- Gently add the fish pieces to the sauce, ensuring they’re submerged, and simmer on low heat for 8-10 minutes – the fish is done when it flakes easily with a fork.
- Garnish with fresh cilantro before serving – it’s not just decorative, it adds a fresh contrast to the rich curry.
Just as the flavors meld beautifully in this curry, so does its texture – the fish remains tender and moist, enveloped in a velvety sauce that’s neither too thick nor too thin. Serve it over steamed basmati rice or with warm, crusty bread to soak up every last drop of the delectable sauce.
Bengali Fish Curry
Bengali Fish Curry, a dish that embodies the soul of Bengal’s rich culinary heritage, marries the delicate flavors of fresh fish with a symphony of spices, creating a melody of taste that’s both comforting and exotic. Best enjoyed with steamed rice, this curry is a testament to the simplicity and depth of Bengali cooking.
Ingredients
- 1.5 lbs of firm white fish (like cod or halibut), cut into chunks – the fresher, the better, as it truly makes a difference.
- 2 tbsp mustard oil – my go-to for an authentic Bengali flavor, though vegetable oil works in a pinch.
- 1 large onion, finely chopped – I like mine golden brown for a hint of sweetness.
- 2 tomatoes, pureed – ripe, juicy tomatoes add the perfect acidity.
- 1 tbsp ginger-garlic paste – homemade always wins for its vibrant flavor.
- 1 tsp turmeric powder – a staple in my pantry for its earthy notes.
- 1 tsp red chili powder – adjust according to your heat preference.
- 1 tsp cumin seeds – they add a lovely nuttiness when toasted.
- 1 cup water – to achieve the perfect gravy consistency.
- Salt to taste – because seasoning is key.
- A handful of fresh cilantro, chopped – for that final burst of freshness.
Instructions
- Heat the mustard oil in a deep pan over medium heat until it starts to smoke slightly, then cool for a minute. This step removes the raw oil taste.
- Add the cumin seeds to the oil and let them sizzle for about 30 seconds until fragrant, releasing their nutty aroma.
- Stir in the chopped onions and sauté until they turn a deep golden brown, about 5-7 minutes, stirring occasionally to prevent burning.
- Mix in the ginger-garlic paste and cook for another minute until the raw smell disappears, a crucial step for layering flavors.
- Add the pureed tomatoes, turmeric, and red chili powder, cooking the mixture down until the oil separates from the masala, about 5 minutes. This indicates the spices are well cooked.
- Gently place the fish chunks into the pan, coating them lightly with the masala, then pour in the water. Tip: Avoid stirring too much to keep the fish intact.
- Cover and simmer on low heat for 10-12 minutes, until the fish is cooked through and the gravy has thickened to your liking.
- Sprinkle with fresh cilantro before serving. Tip: Letting the curry sit for 10 minutes off the heat allows the flavors to meld beautifully.
Generously ladle this aromatic Bengali Fish Curry over a bed of steamed rice, letting the gravy seep into every grain. The fish, tender and flaky, pairs perfectly with the robust, spicy-sweet gravy, offering a taste that’s both comforting and exhilarating. For an extra touch, serve with a wedge of lime to brighten the flavors.
Fish Biryani
Hearty and aromatic, Fish Biryani is a symphony of flavors that marries the delicate taste of fish with the rich, spiced layers of basmati rice. This dish is a testament to the elegance of Indian cuisine, offering a comforting yet sophisticated meal perfect for any occasion.
Ingredients
- 1.5 cups basmati rice, rinsed until the water runs clear (I find this step crucial for fluffy rice)
- 1 lb firm white fish fillets, cut into 2-inch pieces (cod or halibut works wonderfully)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 large onion, thinly sliced (the thinner, the crispier the garnish)
- 1 tbsp ginger-garlic paste (homemade elevates the flavor)
- 1 tsp turmeric powder (for that golden hue)
- 1 tsp cumin seeds (toasted lightly for maximum aroma)
- 1 cup plain yogurt (room temperature blends smoother)
- 2 cups water (for perfectly cooked rice)
- Salt to taste (I start with 1 tsp and adjust)
- Fresh cilantro leaves, for garnish (a handful adds a fresh contrast)
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering. Add the cumin seeds and let them sizzle for about 30 seconds.
- Add the sliced onions and sauté until golden brown, about 10 minutes, stirring occasionally to prevent burning.
- Stir in the ginger-garlic paste and turmeric powder, cooking for another 2 minutes until fragrant.
- Gently fold in the fish pieces, ensuring they’re coated with the spice mixture, and cook for 3 minutes.
- Whisk the yogurt until smooth and pour it over the fish, stirring gently to combine. Simmer on low heat for 5 minutes.
- Layer the rinsed basmati rice over the fish mixture, then pour in the water. Season with salt.
- Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes. Resist the urge to peek to keep the steam in.
- After 20 minutes, turn off the heat and let the biryani sit, covered, for another 10 minutes to allow the flavors to meld.
- Fluff the rice gently with a fork, garnish with fresh cilantro, and serve hot.
Golden and fragrant, this Fish Biryani boasts layers of tender fish and aromatic rice, each bite a delightful contrast of textures. Serve it with a side of cooling cucumber raita to complement the spices, or enjoy it as is for a truly satisfying meal.
Fish Pulao
Venturing into the realm of aromatic and flavorful dishes, Fish Pulao stands out as a harmonious blend of tender fish and fragrant rice, infused with a symphony of spices that dance on the palate.
Ingredients
- 1 cup Basmati rice – rinsed until the water runs clear, for that perfect fluffiness.
- 1 lb white fish fillets – I swear by cod for its firm texture and mild taste.
- 2 tbsp ghee – my kitchen staple for its rich, nutty essence.
- 1 large onion – thinly sliced, they caramelize beautifully.
- 1 tbsp ginger-garlic paste – homemade, if you can, for that punch of flavor.
- 1 tsp turmeric powder – a golden hue and earthy notes are non-negotiable.
- 1 tsp cumin seeds – they’re the secret whisper of warmth in every bite.
- 2 cups water – just enough to cook the rice to al dente perfection.
- Salt to taste – because seasoning is the soul of cooking.
Instructions
- Heat ghee in a deep pan over medium heat until it melts and shimmers slightly.
- Add cumin seeds, letting them sizzle for about 30 seconds until fragrant.
- Stir in the sliced onions, cooking until they turn a deep golden brown, about 10 minutes.
- Mix in the ginger-garlic paste and turmeric powder, sautéing for another 2 minutes to marry the flavors.
- Gently lay the fish fillets in the pan, searing each side for 3 minutes until lightly golden.
- Add the rinsed Basmati rice, stirring gently to coat the grains with the spiced mixture.
- Pour in the water and season with salt, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
- Let the pulao rest, covered, for 5 minutes off the heat to allow the flavors to meld.
Yielded with each forkful is a delightful contrast of fluffy rice and succulent fish, each grain infused with the essence of spices. Serve it with a side of cucumber raita or a squeeze of lemon for an extra zing that elevates this dish to new heights.
Chettinad Fish Curry
Exquisite in its complexity and vibrant in flavor, Chettinad Fish Curry is a testament to the rich culinary heritage of South India, offering a symphony of spices that dance on the palate.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch pieces – their thickness ensures they hold up during cooking.
- 2 tbsp coconut oil – my favorite for its subtle sweetness and high smoke point.
- 1 large onion, finely chopped – the foundation of our flavor base.
- 2 tomatoes, pureed – for a smooth, rich sauce.
- 1 tbsp ginger-garlic paste – freshly made elevates the dish.
- 1 tsp turmeric powder – a must for its earthy notes and golden hue.
- 2 tbsp Chettinad masala – the star spice blend, find it at Indian grocers or make your own.
- 1 cup coconut milk – full-fat for creaminess.
- 1 tsp tamarind paste – adds a tangy depth, adjust to your liking.
- Salt to taste – I start with 1/2 tsp and adjust.
- Fresh cilantro for garnish – because color and freshness matter.
Instructions
- Heat coconut oil in a deep pan over medium heat until shimmering – about 2 minutes.
- Add chopped onions, sauté until golden brown, stirring occasionally, about 5 minutes.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant – don’t let it burn.
- Add tomato puree, turmeric, and Chettinad masala. Cook until the oil separates from the mixture, about 5 minutes – a sign the spices are well toasted.
- Pour in coconut milk and tamarind paste, bring to a gentle simmer.
- Season with salt, then add fish pieces. Simmer on low heat for 8-10 minutes, until fish is just cooked through – it should flake easily with a fork.
- Garnish with fresh cilantro before serving.
Just as the flavors are bold and layered, the texture of this curry is luxuriously creamy, with tender pieces of fish that melt in your mouth. Serve it over steamed basmati rice or with warm, flaky parathas to soak up every bit of the sauce.
Fish Korma
Whisking together the rich tapestry of flavors, Fish Korma stands as a testament to the elegance of Indian cuisine, blending succulent fish with a creamy, aromatic sauce that’s both comforting and sophisticated.
Ingredients
- 1.5 lbs of firm white fish fillets, like cod or halibut (cut into 2-inch pieces for even cooking)
- 1 cup full-fat coconut milk (the creamier, the better for that luxurious texture)
- 2 tbsp ghee (my kitchen staple for its rich flavor)
- 1 large onion, finely chopped (sweet varieties like Vidalia work wonders here)
- 3 garlic cloves, minced (freshly minced garlic brings a vibrant punch)
- 1 tbsp grated ginger (for that warm, spicy note)
- 2 tsp ground coriander (toasted and ground at home if you’re feeling extra)
- 1 tsp turmeric powder (for color and earthiness)
- 1 tsp garam masala (the soul of the dish, add a pinch more if you like it bold)
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- Salt to taste (I start with 1 tsp and adjust from there)
- Fresh cilantro for garnish (because a pop of green makes everything better)
Instructions
- Heat ghee in a large pan over medium heat until shimmering, about 2 minutes. This ensures your aromatics won’t burn.
- Add the chopped onion, sautéing until golden brown, roughly 5 minutes. Stir occasionally for even caramelization.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid bitterness.
- Sprinkle in the coriander, turmeric, garam masala, and cayenne pepper, toasting the spices with the onions for 30 seconds to unlock their flavors.
- Pour in the coconut milk, stirring well to combine with the spice mixture. Bring to a gentle simmer, then reduce heat to low.
- Gently add the fish pieces to the sauce, ensuring they’re submerged. Cover and cook for 8-10 minutes, or until the fish flakes easily with a fork. Tip: Resist stirring too much to keep the fish intact.
- Season with salt to taste, then garnish with fresh cilantro before serving. Tip: Let it sit for 5 minutes off the heat to allow flavors to meld.
Just as the fish korma comes together, the tender flakes of fish meld beautifully with the velvety sauce, offering a dish that’s as visually stunning as it is delicious. Serve it over a bed of basmati rice or with warm naan to soak up every last drop of the aromatic sauce.
Fish Pakora
Whisking together the vibrant flavors of the sea with the comforting crunch of a well-made fritter, Fish Pakora stands as a testament to the art of Indian street food, reimagined for the home cook seeking a touch of elegance.
Ingredients
- 1 lb white fish fillets, cut into 1-inch pieces (I find cod works wonderfully for its flaky texture)
- 1 cup chickpea flour (the heart of the batter, ensuring a crispy exterior)
- 1 tbsp ginger-garlic paste (a flavor powerhouse, don’t skip this)
- 1 tsp turmeric powder (for that golden hue and earthy tone)
- 1 tsp red chili powder (adjust to your heat preference)
- 1/2 tsp carom seeds (they add a subtle, almost citrusy note)
- 1/2 cup water (ice-cold, to keep the batter light)
- Oil for deep frying (I swear by peanut oil for its high smoke point)
- Salt to taste (sea salt flakes are my go-to for their clean taste)
Instructions
- In a large mixing bowl, combine chickpea flour, ginger-garlic paste, turmeric powder, red chili powder, carom seeds, and salt. Whisk these dry ingredients together to ensure even distribution.
- Gradually add ice-cold water to the mixture, whisking continuously to avoid lumps. The batter should coat the back of a spoon thickly.
- Heat oil in a deep fryer or a heavy-bottomed pan to 375°F. A cube of bread should turn golden in 30 seconds when the oil is ready.
- Dip each piece of fish into the batter, ensuring it’s fully coated, then gently lower into the hot oil. Fry in batches to avoid overcrowding.
- Fry for about 3-4 minutes, turning occasionally, until the pakoras are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve immediately with a side of mint chutney or tamarind sauce for dipping. The contrast of the crispy exterior with the tender fish inside is simply divine.
Vibrant and aromatic, these Fish Pakoras offer a delightful crunch with every bite, their golden exteriors hiding the succulent fish within. Perfect as an appetizer or a main, they bring a piece of Indian culinary tradition to your table with minimal fuss.
Fish Cutlet
On a crisp evening, nothing comforts the soul quite like the golden, crispy exterior of a fish cutlet, revealing a tender, flavorful heart within. This dish, a harmonious blend of simplicity and sophistication, is perfect for both a quiet dinner at home or as the star of your next gathering.
Ingredients
- 1 lb fresh white fish fillets (cod or haddock works wonderfully, their flaky texture is ideal)
- 2 medium potatoes, boiled and mashed (I find Yukon Golds add a buttery richness)
- 1 small onion, finely chopped (a sweet Vidalia onion brings a subtle sweetness)
- 2 tbsp fresh parsley, chopped (for a burst of color and freshness)
- 1 egg, beaten (room temperature eggs blend more smoothly)
- 1 cup breadcrumbs (panko gives an extra crunch)
- 1 tsp lemon zest (the zest of one lemon adds a bright note)
- Salt and pepper to taste (I like a generous pinch of sea salt)
- Oil for frying (extra virgin olive oil is my go-to for its flavor)
Instructions
- In a large bowl, combine the mashed potatoes, chopped onion, parsley, lemon zest, salt, and pepper, mixing until well incorporated.
- Gently fold in the flaked fish fillets, being careful not to overmix to maintain texture.
- Shape the mixture into small patties, about 1/2 inch thick, for even cooking.
- Dip each patty into the beaten egg, then coat evenly with breadcrumbs, pressing lightly to adhere.
- Heat oil in a skillet over medium heat (350°F is perfect) until shimmering but not smoking.
- Fry the cutlets in batches, about 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil.
These fish cutlets boast a delightful contrast between the crispy crust and the moist, flavorful interior. Serve them atop a bed of mixed greens with a dollop of tartar sauce for a light meal, or alongside roasted vegetables for a more hearty dinner.
Fish Tikka Masala
On a bustling evening, when the craving for something richly spiced and comforting strikes, Fish Tikka Masala emerges as a sublime choice, blending the delicate flavors of the sea with the bold, aromatic spices of traditional Indian cuisine.
Ingredients
- 1.5 lbs firm white fish fillets (like cod or halibut), cut into 2-inch pieces – their thickness ensures they stay succulent.
- 1 cup plain yogurt (whole milk yogurt lends a creamier texture, a trick I swear by).
- 2 tbsp lemon juice (freshly squeezed, for that bright, tangy kick).
- 2 tbsp garam masala (the heart of the dish, offering warmth and depth).
- 1 tbsp smoked paprika (for a subtle smokiness that elevates the fish).
- 3 garlic cloves, minced (because garlic is non-negotiable in my kitchen).
- 1 inch ginger, grated (fresh ginger adds a zesty, vibrant note).
- 1 cup heavy cream (for a luxurious, velvety sauce).
- 2 tbsp vegetable oil (a neutral oil that lets the spices shine).
- Salt, to taste (I start with 1 tsp and adjust as needed).
Instructions
- In a large bowl, whisk together yogurt, lemon juice, garam masala, smoked paprika, garlic, ginger, and salt until smooth. This marinade is your flavor foundation.
- Gently fold in the fish pieces, ensuring each is thoroughly coated. Cover and refrigerate for at least 30 minutes, though an hour promises deeper flavor penetration.
- Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add the marinated fish in a single layer, reserving excess marinade. Sear for 3-4 minutes per side until lightly charred but not cooked through. Tip: Resist the urge to move the fish too soon; a good sear requires patience.
- Reduce heat to medium, pour in the reserved marinade and heavy cream, stirring gently to combine. Simmer for 5-7 minutes, until the fish is fully cooked and the sauce has thickened slightly. Tip: The sauce should coat the back of a spoon but remain pourable.
- Remove from heat and let sit for 5 minutes; this allows the fish to absorb more sauce and the flavors to meld beautifully. Tip: A sprinkle of fresh cilantro before serving adds a fresh contrast to the rich sauce.
Zesty and aromatic, this Fish Tikka Masala boasts tender chunks of fish enveloped in a creamy, spiced sauce that’s both comforting and exotic. Serve it over a bed of basmati rice or with warm naan to scoop up every last bit of the delectable sauce.
Fish Do Pyaza
Lusciously layered with flavors, Fish Do Pyaza is a celebration of succulent fish pieces enveloped in a rich, onion-heavy gravy, a dish that promises to transport your taste buds to the heart of Indian cuisine with every bite.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch pieces – their thickness ensures they hold up during cooking.
- 2 cups thinly sliced onions – I love using a mix of red and yellow for a sweet and sharp balance.
- 1/2 cup plain yogurt, whisked until smooth – it’s the secret to a creamy gravy.
- 2 tbsp ginger-garlic paste – homemade always packs a punch.
- 1 tsp turmeric powder – for that golden hue and earthy warmth.
- 1 tsp red chili powder – adjust to your heat preference, but it’s essential for depth.
- 2 tbsp vegetable oil – a neutral oil lets the spices shine.
- 1 tsp garam masala – sprinkle it in at the end for a fragrant finish.
- Salt to taste – I start with 1 tsp and adjust as needed.
- Fresh cilantro for garnish – its brightness cuts through the richness beautifully.
Instructions
- Heat oil in a large skillet over medium heat until shimmering, about 2 minutes – this ensures your spices won’t stick.
- Add the sliced onions and sauté, stirring occasionally, until they turn a deep golden brown, about 15 minutes. Tip: Lower the heat if they’re browning too quickly.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant – this wakes up their flavors.
- Mix in turmeric and red chili powder, cooking for another minute to toast the spices. Tip: Keep stirring to prevent burning.
- Gently fold in the yogurt, adding a spoonful at a time to prevent curdling, and cook for 2 minutes until the mixture thickens slightly.
- Add the fish pieces, coating them evenly with the gravy, and simmer covered on low heat for 10 minutes. Tip: Resist stirring too much to keep the fish intact.
- Sprinkle garam masala and salt, then garnish with cilantro before serving.
Delightfully tender fish nestled in a velvety, spice-infused gravy makes Fish Do Pyaza a standout dish. Serve it over steamed basmati rice or with warm naan to soak up every last drop of its flavorful sauce.
Fish Patiala
Savory and rich, Fish Patiala is a luxurious dish that marries the delicate flavors of fresh fish with a robust, aromatic gravy, creating a symphony of taste that’s both comforting and exotic. This recipe, with its roots in the royal kitchens of Patiala, is a testament to the opulence of Indian cuisine, offering a perfect balance of spices and textures.
Ingredients
- 1 lb fresh white fish fillets (I find cod or halibut works beautifully here), cut into 2-inch pieces
- 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
- 2 tbsp ginger-garlic paste (homemade always elevates the dish)
- 1 large onion, finely chopped (yellow onions lend a sweet depth)
- 1 tsp turmeric powder (for that golden hue and earthy flavor)
- 1 tbsp coriander powder (I prefer freshly ground for maximum aroma)
- 1/2 cup tomato puree (canned works, but fresh tomatoes blended smooth are divine)
- 1 cup coconut milk (full-fat for creaminess)
- Salt to taste (I start with 1 tsp and adjust)
- 1/2 cup fresh cilantro, chopped (for a burst of freshness at the end)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the chopped onions and sauté until golden brown, stirring occasionally, about 5 minutes. Tip: Don’t rush this step; caramelized onions are key to the gravy’s depth.
- Stir in the ginger-garlic paste and cook for 1 minute, until fragrant.
- Mix in the turmeric and coriander powder, cooking for another minute to toast the spices. Tip: Toasting spices unlocks their full flavor potential.
- Pour in the tomato puree and cook down until the oil begins to separate, about 5 minutes.
- Gently add the fish pieces, coating them in the gravy, and simmer for 3 minutes. Tip: Handle the fish gently to prevent breaking.
- Add the coconut milk and salt, bringing the mixture to a gentle simmer. Cook for another 5 minutes, until the fish is just cooked through.
- Sprinkle with fresh cilantro before serving.
Flaky and tender, the fish melts in your mouth, while the gravy offers a creamy, spiced embrace. Serve this dish over steamed basmati rice or with warm naan to soak up every last drop of the luxurious sauce.
Fish Vindaloo
Delightfully bold and aromatic, Fish Vindaloo is a dish that marries the fiery heat of Goan cuisine with the delicate flavors of fresh seafood, creating a symphony of taste that’s both invigorating and comforting.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into chunks – their texture holds up beautifully against the robust sauce.
- 3 tbsp extra virgin olive oil – my kitchen staple for its fruity notes that complement the spices.
- 1 large onion, finely chopped – the sweetness balances the heat.
- 4 garlic cloves, minced – because freshness is key for that punch of flavor.
- 1 tbsp ginger, grated – a personal touch for its warm, spicy undertones.
- 2 tbsp vindaloo paste – the heart of the dish, offering layers of spice and tang.
- 1 cup coconut milk – for a creamy, mellow contrast to the heat.
- 1 tbsp apple cider vinegar – a little acidity brightens the dish.
- 1 tsp sugar – just a pinch to round out the flavors.
- Salt to taste – though I find the vindaloo paste usually has enough.
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering – this ensures a good sear on the fish.
- Add the chopped onion, sautéing until golden and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant – a tip to avoid bitterness is not to let the garlic brown.
- Mix in the vindaloo paste, coating the onions evenly, and cook for 2 minutes to deepen the flavors.
- Pour in the coconut milk, apple cider vinegar, and sugar, bringing the sauce to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
- Gently add the fish chunks to the sauce, spooning some over the top. Simmer for 8-10 minutes, until the fish is just cooked through – a tip here is to avoid stirring too much to keep the fish intact.
- Season with salt if needed, and remove from heat. Let it sit for a couple of minutes before serving – this resting time lets the fish absorb more of the sauce.
Lusciously creamy with a fiery kick, this Fish Vindaloo is a testament to the beauty of bold flavors. Serve it over a bed of steamed basmati rice or with warm naan to soak up every bit of the vibrant sauce.
Fish Jalfrezi
Perfectly balancing the bold spices of Indian cuisine with the delicate flavors of fresh fish, Fish Jalfrezi is a vibrant dish that promises a feast for the senses. This recipe, with its rich tomato-based sauce and tender pieces of fish, is a testament to the beauty of combining simple ingredients with complex flavors.
Ingredients
- 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch pieces – their freshness is key to the dish’s success.
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the spices.
- 1 large onion, thinly sliced – the sweetness caramelizes beautifully.
- 1 green bell pepper, julienned – adds a crisp texture and a pop of color.
- 3 garlic cloves, minced – for that essential aromatic depth.
- 1 tbsp ginger, grated – I love its zesty kick that brightens the dish.
- 1 tsp cumin seeds – toasting them releases their nutty aroma.
- 1 tsp turmeric powder – for that golden hue and earthy flavor.
- 1 tsp chili powder – adjust according to your heat preference.
- 1 cup tomato puree – I prefer homemade for its freshness, but canned works in a pinch.
- 1/2 cup water – to achieve the perfect sauce consistency.
- Salt to taste – I start with 1/2 tsp and adjust as needed.
- Fresh cilantro, chopped – for garnishing, its freshness elevates the dish.
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add the cumin seeds and toast until they start to pop, about 30 seconds, releasing their aroma.
- Stir in the sliced onions and cook until they turn golden brown, about 5 minutes, stirring occasionally to prevent burning.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the turmeric and chili powder, stirring quickly to coat the onions and prevent the spices from burning.
- Pour in the tomato puree and water, bringing the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.
- Gently add the fish pieces and bell pepper to the sauce, ensuring they are submerged. Cover and simmer on low heat for 10 minutes, or until the fish is cooked through and flakes easily.
- Season with salt to taste, and garnish with fresh cilantro before serving.
Creating a harmonious blend of textures and flavors, this Fish Jalfrezi is best served hot, with the fish pieces tender and the sauce rich and aromatic. Consider pairing it with steamed basmati rice or warm naan bread to soak up every last bit of the delicious sauce.
Conclusion
Mouthwatering and bold, these 17 Spicy Indian Fish Recipes are a treasure trove of flavors waiting to elevate your home cooking. Whether you’re a spice enthusiast or just looking to try something new, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!
