If you are a seafood lover, these recipes are going to be on your top favourite list! We at Nature’s Basket have brought to you these delicious fish recipes which are rich, creamy and oh-so-delicious! Prepare these authentic seafood dishes for dinner at the comfort of your home.
- Coconut Prawn Curry
Ingredients:
- 2 sliced onions
- Medium-sized ginger grated
- 4 garlic cloves
- ½ tsp turmeric
- 1 tbsp ground coriander
- 2 large tomatoes, chopped
- 100 gm coconut milk
- Tsp mango chutney
- 1 green chilli
- 500 gms of prawns
- A handful of chopped coriander
- Juice of 1 lemon
Instructions:
- Start by frying the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more until its fragrant
- Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a puree
- Now, add it to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins
- Stir in the prawns and cook for a few mins more until they turn pink – make sure you do not overcook them or they will become hard
- Add the coriander, then season to taste with salt, pepper and lemon juice just before serving
- Serve with steamed white rice!
2. Fish Tikka
Ingredients:
- 200 gm fish fillets
- 1 teaspoon pickled chillies
- 1 tablespoon lemon juice
- 2 teaspoon powdered red chilli
- 1 teaspoon garlic paste
- 1/4 teaspoon fenugreek seeds
- 1 handful chopped coriander leaves
- 1/4 tablespoon yoghurt
- 2 teaspoon butter
- 1 teaspoon fennel seeds
- 1 teaspoon ginger paste
- 2 teaspoon garam masala powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon salt
Instructions:
- Dry roast and grind the fenugreek seeds, cumin seeds, fennel seeds and sift to a fine powder
- Now, add the fish fillets to a large bowl and marinate the fish with the fresh ground powder, pickle, lemon juice, ginger-garlic paste, salt, red chilli powder, garam masala powder and yoghurt
- Mix well until the fillets are evenly coated. Keep aside for 15 to 30 minutes
- Sprinkle a few coriander leaves and toss gently. Thread the fillets onto the skewers and place them on a preheated grill pan over medium flame
- Grill the fish tikkas for 5 to 10 minutes on each side, turning them from time to time and frequently basting them with butter
- When the fillets are slightly charred and cooked through, remove and transfer to a serving plate
- Serve alongside naans or parathas with some mint chutney.
3. Crab Curry
Ingredients:
- 8 crabs
- 1 1/2 inches lump of tamarind
- 1/2 cup hot water
- 2 large onions
- 2 large tomatoes
- 10 dry red chillies
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 1/2 cups grated fresh coconut
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 green chillies slit
- 2 tablespoons vegetable oil
- Hot water for gravy
- Salt to taste
Instructions:
- Start by removing the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts
- Cut the crab bodies into halves or quarters with a cleaver
- Now, soak the tamarind in 1/2 cup of hot water for 10 minutes. Mash the tamarind with your fingers to mix it well into the water
- Strain it through a sieve to extract all the pulp and set the pulp aside
- Add the onion, tomato, coconut, ginger, garlic, dry red chillies, all of the spices and the tamarind pureé into your food processor
- Now, grind the mixture into a smooth paste
- Set a deep, heavy-bottomed pan over a medium flame, and when the pan is hot, add the cooking oil and heat the oil
- Add the green chillies and the masala paste to the oil and sauté for five minutes. Stir frequently to prevent from burning
- Add 3 cups of hot water—more or less if you would like more or less gravy—and bring the gravy to a boil
- Reduce the flame to a simmer and cook for 10 minutes at this stage you can add in the salt to taste
- Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes
- Turn off the fire and serve immediately with plain boiled rice or jeera rice
- Eat the crab curry with your fingers to get the maximum flavours!
Looking for more fish recipes? You can check out Our Absolute Best Using Crab Meat Recipes
