5 Healthy Indian Fish Curries that are Delicious

Indian Fish

Mother Nature has bestowed upon us a wealth of valuable treasures. One of them is fish. It’s an essential element of the food chain and one of the healthiest types of animal food. Fish, which is high in beneficial fats, vitamins, and minerals, is considered to be excellent for the heart and can help prevent a variety of lifestyle conditions if consumed in moderation on a regular basis. Rivers in India are a key source of irrigation, drinking water, and food for fish.

There are so many different kinds of Indian fish in the market that it’s easy to confuse one for the other. There are so many different kinds of Indian fish in the market that it’s easy to confuse one for the other. When you start cooking them, you’ll notice that they each have their own flavour profile and cooking methodology. One of the main reasons why home chefs avoid this lean protein is because of this. After all, the difference between well-done and overcooked fish fillets is only a few seconds.

Indian fish curries may delight even the pickiest diners, with fleshy pieces covered in a thick stew with the zing of spices and a beautiful scent. India’s vast coastline attracts a diverse range of species, including King Fish, Pomfret, Sea Bass, Indian Mackerel, White Snapper, Malabar Trevally, Pearl Spot, Katla, and Hilsa, to mention a few. You’re perplexed not only by the variety, but also by the range of cooking methods.

The wide variety of fish curries available in Indian cuisine is well-known. It’s a mainstay in most coastal communities, where the populace is as diverse as the flavours, cooking skills, and local resources. The core of the country’s seafood delights are West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharashtra, and the North Eastern states.

Indian Fish

Maccher Jhol, an Indian fish curry seasoned with turmeric, garlic, onions, and ginger, is popular in West Bengal and Orissa. The Doi Maach, which is made by marinating fish in curd or yoghurt, is a variation of this dish. The Hyderabadi Shahi Machhi Korma is another white fish recipe famous in Andhra Pradesh. This is a thick gravy with little chunks of fried fish that keeps faithful to the traditional flavours of Hyderabad, as the name says. Moving south, sardines are a popular ingredient in Malabar cuisine.

This Indian fish is served semi-stewed with a variety of veggies and is delicious with bread and rice. To add some punch, tamarind juice or coconut milk can be utilised. Kerala is famous for its fish head curry made from red snapper heads, as well as Tuna Vattichathu. Goa, another coastal location with a thriving seafood industry, is known for its Mackerel and King Fish. Maharashtrians take advantage of their closeness to the western coast in a variety of ways, from spicy sardines to Manglorean Lady Fish Curry.

Let’s look at a few essential cooking tips for Indian fish curries:

The two most important things to remember when cooking Indian fish are ‘Time’ and ‘Temperature.‘ It’s important to avoid overcooking it. As a result, time is crucial. Another need is that the fish be cooked uniformly. This necessitates that the fish be cooked at the proper temperature. It’s critical to remove all of the belly bones from your fish before cooking it.

You may either have the fishmonger remove the bones from the fillet for you, or you may do it yourself with fish tweezers. Rub lemon juice on the fish before cooking to keep the flavour and colour of the fish. Grilling, broiling, or poaching, rather than frying or baking, are preferable alternatives for retaining the natural lipids in the fish.

We’ve gathered some of our favourite Indian fish curries from all throughout the country. These dishes will not disappoint you. 

Goan Fish Curry 
Indian Fish

Goan fish curry is simple to prepare, full of flavour and spice, and done in under 30 minutes. These Indian fish curries are often cooked with coconut milk (or freshly grated coconut), a variety of basic curry spices, and something to add a unique little sourness, commonly tamarind, though vinegar or other ingredients can also be used. Incorporating Portuguese elements (the use of wine/vinegar or similar in cooking) into more traditional Indian flavours contributes to the hot-sour taste.

Hilsa Fish Curry

Bengali Style Hilsa Fish is a Bengali dish cooked from hilsa, a fish type that is accessible during the monsoon season. Hilsa fish chunks are cooked in nigella, poppy, and mustard-flavored spicy yoghurt in this wonderful Bengali fish curry. Poppy seeds and mustard seeds must be crushed until smooth before being combined with additional spices such as nigella seeds, haldi, and chilli powder in this recipe. The sauce is then poured over simple salt-marinated hilsa fish pieces on a grill pan, and the fish is cooked until soft.

MASOR TENGA – Assamese Fish Curry

Assamese cuisine is inextricably linked to fish. Masor Tenga, or tangy fish curry as it is known in Assam, is the state’s hallmark dish. It’s a perennially popular meal in this area. It’s made with a few simple ingredients like fenugreek, mustard, chilies, coriander, and lemon, as well as a few spices, and it’s prepared in a flash. With steamed rice, it’s an absolute delight. Because of its distinct tangy flavour and the rich taste of fried fish, it is a somewhat sour fish curry. Any basic Assamese cuisine should include this fish curry.

Mughlai Fish Curry
Indian Fish

This is a non-vegetarian fish dish that you may make for lunch or dinner for your loved ones. Cod fish, lemon juice, and a melange of ground fragrant spices are used in this Mughlai cuisine. This fish recipe takes only a few minutes to prepare and is ideal for small parties and get-togethers. The ideal way to eat this non-vegetarian dish is with steaming rice or paratha.

Meen Kulambu – South Indian fish curry

This beautifully scented fish curry is laced with sour tamarind and served over idlis, dosas, flatbread, or plain steamed basmati rice to soak up all of the rich sauce. You may use whatever white firm fish you choose, such as cod or halibut, but tilapia, snapper, cod, mahi-mahi, or mackerel are all good options!!!

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