• 1 Medium to large sized head of fish, cleaned
• 3-4 tbsp Malaysian fish curry powder
• 1-1/2 to 2 Cups of brinjals cut into 1-1/2 inch pieces or small whole okra
• 2 tbsp Ghee or vegetable oil
• 1 to 1-1/2tbsp Chili powder
• 5-6 Garlic, minced
• 5-6 Curry leaves
• 2 Medium fresh tomatoes cut into wedges
• 1 tsp Fenugreek seeds
• 2 Fresh red or green chili peppers, whole
• 1 tbsp Tamarind pulp
• 1/2 Cup coconut milk
• 1 tsp Sugar
• 2 tsp Coriander seeds
• 1-1/2 tsp Cumin seeds
• 8-10 Dried red serrano chilies, reconstituted in hot water
• Salt and pepper to taste
• 4 Cups water

Method For Preparing Fish Head Curry

1. Rub salt all over the fish head, leave it for about 15 minutes, and then rinse salt off.
2. If using dried red chilies first remove the stems, most seeds and reconstitute in warm water, drain well.
3. Grind the softened dried chilies, cumin seeds and coriander.
4. Take a small bowl, combine fish curry powder and chili powder.
5. Add a few tbsp of water and make a thick paste.
6. Take a pot and heat ghee or vegetable oil in it.
7. Add garlic, fenugreek and curry leaves.
8. Saute for about 1 minute.
9. Add curry paste and chili paste, decrease the flame to low, stir-fry till quite toasted and oil starts to ooze from paste.
10. Mix tamarind paste around in 4 cups water.
11. Strain, remove the seeds and fibers.
12. Combine the tamarind water with it.
13. Now bring it to a boil.
14. Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers, sugar and season with salt and pepper, stir well
15. When it comes to a slow boil, add the fish head, cover and simmer it gently.
16. When fish head is just cooked, take out promptly from the flame, let stand for about 15 minutes.
17. Serve Fish Head Curry with, roti or steamed rice.

• 3 Pomfret fish, washed and cleaned
• 5-6 Cloves, garlic
• 1/2 Cup lemon juice
• 1 Cup fresh coriander leaves, washed and chopped
• 1-1/2 tsp Salt
• 3 Green chilies slit
• Oil for frying
• Lemon slices, onion rings, to serve, green chilies for garnishing

Method for Preparing Pomfret Fry

1. Wash and clean the fish properly.
2. Chop off the tail end and make 3-4 incisions on each, set aside.
3. Make a fine paste of garlic, lemon juice, coriander, salt and chilies.
4. Apply the paste on both sides of the fish and set aside to marinate for about 30 minutes.
5. Heat oil in the pan and carefully, place the fish into the hot oil and shallow fry on each side till browned.
6. Once cooked, remove it from the heat and drain off excess oil on clean paper kitchen napkins.
7. Garnish Pomfret Fry with lemon wedges, green chillies and onion rings.

• 250 g – white fish, cut into cubes
• 1 – medium onion
• 1 – medium tomato
• 6 to 8 – garlic cloves
• 2 – fresh green chillies-deseeded and sliced
• 6 tbsp – oil
• 1/2 cup – fresh coconut paste
• 1/4 tsp – red chilli paste
• 1 tsp – coriander powder
• 1/2 tsp – turmeric powder
• 1 tsp – salt
• 2 – whole dry red chillies
• 1/2 tsp – black mustard seeds
• 8 to 10 – curry leaves
• 1/2 cup – tamarind extract
• 1 cup – water

Method For Preparing Kerala Fish Curry

1. Make a paste of the onion, tomatoes, garlic and green chillies and keep aside until required.
2. Heat 4 tbsp of oil in a pan; add the coconut paste and cook until golden brown.
3. Add the dry spices and cook for 2-3 minutes, stirring well. Remove from heat and keep aside.
4. Heat the remaining oil in another saucepan; add the whole red chillies, curry leaves and mustard seeds.
5. Fry until the seeds start spluttering.
6. Add the onion paste and fry until well browned.
7. Add the cooked coconut paste, tamarind extract and a cup of water; stir well and bring to a boil.
8. Add the fish pieces and simmer for about 8-10 minutes until cooked through. Serve hot with boiled rice.

• 800 gms White-Fleshed Fish
• 1/2 tsp Ground Turmeric
• 1/2 tsp Salt
• 2/3 Mustard Oil
• 1 tbsp Grounded Coriander Seeds
• 1 tsp Grounded Cumin Seeds
• 1 1/2 tsp Ginger (finely grated)
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt
• 1/4 tsp Kalonji
• 4 Dried Whole Red Chillies
• 2 Bay Leaves
• 1 large Onion (peeled and chopped)
• 3 Whole Green Chillies

Method for Preparing Fish Fry

1. Cut the fillets in about 4cm size.
2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
3. Heat the oil in a non-stick frying pan over a medium flame.
4. Put in the fish pieces and brown lightly on all sides.
5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
7. Add 3 tbsp of water and mix.
8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
9. Now add kalonji and after a few seconds later, put in the red chillies.
10. As soon as they darken a bit, put in the bay leaves.
11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
12. Add the spice paste. Stir and fry it for about 1 minute.
13. Now put in the fish in a single layer in a pan with 1 cup of water.
14. Lay the green chillies over the fish.
15. Simmer over a medium heat for 2 minutes.
16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
17. Serve.

• 500 gm Fish (boneless and skinless)
• 1 Egg
• 1 tsp Salt
• 2 tsp All Purpose Flour
• 2 tsp Lemon Juice
• Oil for deep frying
• 1/4 tsp White Pepper
• 6 tsp cooking Sauce
• 1/4 tsp Mustard powder
• Bread crumbs for coating

Method For Preparing Fish Fingers Recipe

1. Cut the fish into finger shaped pieces.
2. Marinate the fish fingers with pepper powder, lemon juice and salt.
3. Keep these in refrigerator for about 15 minutes.
4. Now make a paste of flour and beaten egg.
5. Dip and coat each fish finger in this mixture and roll it in the bread crumbs.
6. Dip them in beaten egg and roll with the breadcrumbs properly.
7. Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
8. Fish fingers are ready.
9. Serve it with tartar sauce or tomato sauce.

Ingredients Required for Preparing Bengali Fish Curry

Spicy Mix

• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 Dried Hot Red Chiles
• 2 Whole Cloves
• 2 Green Cardamom Pods
• 1-inch Cinnamon Stick

Fish

• 1 kg Fish (cut into 1-1/2-inch pieces)
• 3/4 tsp Ground Turmeric
• 1/2 tsp Salt
• 2 tbsp Canola Oil

Sauce

• 3/4 cup Onion (finely chopped)
• 1 tsp Fresh Ginger (grated and peeled)
• 1 Garlic Clove (minced)
• 1 Bay Leaf
• 1/4 cup Water
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 cup Plain Whole Milk Yogurt

Method for Preparing Bengali Fish Curry

1. Put all the ingredients of the spice mix in a grinder.
2. Process until finely ground.
3. Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
5. Add half of the fish pieces in it and cook until fish is lightly browned.
6. Remove the pieces from the pan.
7. Repeat the same with remaining fish pieces.
8. Now to prepare sauce, add finely chopped onions to the pan.
9. Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.
10. Add ground spice mix; cook 2 minutes.
11. Add in water, 1 teaspoon salt, and sugar. Stir properly.
12. Remove pan from heat and gradually stir in yogurt.
13. Cook over low heat for 5 minutes, stirring constantly.
14. Return fish pieces and accumulated juices to the pan.
15. Cook over low heat for 5 minutes more.
16. Discard bay leaf and serve with hot rice.