Which Fish Is Good For Curry?

Best Fish for Curry – You can use virtually any fish in this curry – white fish fillets, salmon, trout. See below for a list of recommended common fish. This curry is also a very good way to use economical frozen fish because unlike for dishes like Ceviche and Poke Bowls, sashimi-grade freshness is not paramount here. For white fish, firm-fleshed fish are ideal, such as:

• Spanish mackerel (king mackerel in the USA is very similar) – this is what I used, excellent value
• tilapia
• snapper
• barramundi
• cod (all types)
• mahi-mahi
• halibut
• basa
• ling

Specifically, curry is very good for economical fish, “fishy” fish and freshwater fish that can sometimes have a bit of a muddy flavour because the strong flavour of the curry sauce will disguise any shortfall in fish flavour. Fun fact: you’ll find that fish dishes in inland areas of China and other Asian countries that only have access to freshwater fish are mostly served with very strong flavoured sauces – to disguise that muddy flavour.

Which fish is used in Indian restaurants?

13 Best Indian Fish Curries

NDTV Food Updated: February 14, 2022 17:57 IST

Fish is one of the most well-balanced sources of protein West Bengal and Orissa boast ofMaccher Jhol Moving own South, Malabar curry is a famously made with sardines

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” – Jean Antheleme Brillt Savarin Basa, salmon, tuna, king fish, red snapper, hilsa, cod – there are so many different varieties of fish in the market, it’s easy to confuse one for the other.

It’s only when you get down to cooking them do you realise that each has a unique flavour profile and cooking technique. It’s one of the biggest reasons why home cooks fear this lean protein. After all, the difference between overdone fish fillets and well-done ones is just a few seconds. Before we get down to understanding how to cook with fish, let’s go over why it’s one of the most well-balanced sources of protein.

These marine delights are rich in, minerals and vitamins like A and D. They are a valuable source of the much-talked about Omega-3 fatty acids. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation. A lot of studies indicate that consumption of Omega-3 reduces high blood pressure by regulating the flow of blood in the body and promotes mental health.

Fish has always had a credible reputation of being the healthy ‘brain food’. Since the body cannot naturally produce omega-3, it is best derived from fish. Some studies have also shown that consumption of fish may help in relieving symptoms of depression. () Fleshy chunks doused in a rich gravy with the spark of spices and a magical aroma, fish curries can please even the most finicky eaters.

Being blessed with a long coastline, India is home to a brilliant variety of fish like King Fish,, Sea Bass, Indian Mackerel, White Snapper, Malabar Trevally, Katla and Hilsa to name a few. It’s not just the variety that baffles you but also the diversity of cooking styles.

Indian cuisine is known for its large assortment of fish curries. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population. West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharashtra and the North Eastern states form the heart of fish delicacies in the country.

West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. A variant of this curry is the Doi Machh, created by marinating fish in curd or yogurt. Another white fish recipe popular in Andhra Pradesh is theHyderabadi Shahi Macchi Korma.

Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true to the authentic flavours of Hyderabad. Moving own South, Malabar curry is a famously made with sardines. The fish is semi-stewed with an assortment of vegetables and goes well with bread and rice. Tamarind juice or coconut milk may be used to add some punch.

Kerala is known for the Fish Head Curry using the head of red snapper and also Tuna Vattichathu. Another coastal region that is the hub of seafood is Goa where Mackerel and King Fish are widely used. From Spicy to Manglorean Lady Fish Curry, Maharashtrians also exploit their close proximity to the western coast.

1. Buying Tips Do you find buying fish more challenging than cooking it? Not anymore! If you are buying fresh unfrozen fish, make sure that the flesh is firm and unmarred.
2. The skin should be unfaded and moist.
3. It should smell like seawater and should not give off foul odour.
4. The fish scales should not be dry or ‘ruffled’.

Use fresh fish within two days of purchase. If you cannot consume it in two days, make sure you cook the fish and refrigerate it. This way, you’ll manage to retain its quality. In case, you are buying frozen fish, make sure it is solidly frozen. If the fish shows white, dehydrated areas or if you can see crystals formed inside the package, do not buy the fish.

Make sure the package in which the fish is packed is moisture-proof and vapor-proof. In case of frozen fish, never thaw fish at room temperature and do not refreeze. It is advisable to thaw fish by placing it under cold, running water. Cooking Tips The two basic factors that one should keep in mind while cooking fish are – ‘Time’ and ‘Temperature’.

You have to be careful not to overcook it. Thus, timing is imperative. Another essential is to cook the fish evenly. This requires the fish to be cooked at the right temperature. Before cooking your fish, it is important to remove all the belly bones. You can ask your fish monger to remove the bones from the fillet or you can do it yourself with the help of fish tweezers.

To retain the flavour and color of the fish, rub lemon juice on the fish before cooking. To retain the natural fats in the fish, grilling, broiling or poaching are better options as compared to frying and baking. We’ve fished out some of our best regional curries from across the country. These recipes won’t let you down, promise.1.

Recipe by Chef Joey Matthew Calling all spice lovers! This fiery fish curry is just what you need. It is made with kokum, coconut oil, spices, curry leaves and loads of red chilly. 2. Recipe by Chef Marut Sikka An authentic curry from India’s paradise, Kashmir. A hearty fish curry with surmai fish fillets, whole spices, desi ghee and the warmth of cinnamon. () 3. User Recipe by Mrs. Mira Bordoli This dish features Rohu in a spicy and tangy marinade made with turmeric powder, fish masala and mustard oil.4. User Recipe by Avanti Oily fish, Hilsa is a much-loved local delicacy in Bengal. The tenderness of the flesh, unique taste and silvery appeal make it the ‘queen of fish’. () 5. Recipe by Chef Karan Suri From God’s very own country, Kerala, comes a dish that is prepared using raw mangoes and Pomfret fillet. 6. Recipe by Chef Rufina, Leela Palace, Goa A lovely fish curry enhance with a freshly made masala of coconut, garlic, tamarind and red chillies. Spicy and tangy in every bite! () 7. Recipe by Chef Sivaya, Sravanya Restaurant, Nellore, Andhra Pradesh A staple of Andhra Pradesh, this mouth watering dish is credited to the fish in the Bommidayila region. This dish takes you back to the aromatic and spicy journey of Hyderabadi cuisine. 8. Recipe by Chef Swajib Chatterjee, Hotel Swasti – Orissa A classic from Orissa, this one is not just another curry. What makes it stand out is the bold flavour of turmeric in which Rohu is marinated, then fried and curried.9. Recipe by Chef Aditya Bal This Bengali favourite is delicately marinated, spiced and cooked in a yogurt-based gravy. 10. Recipe by Chef Laiju Jameson, Taj kumarakom, Kerala A creamy fish curry made with coconut milk, spices and shallots. This curry goes best with appams.

What fish is good for gravy?

Every thing about Best Indian Fish Curry Recipes | Vahrehvah : – Fish Curries of India Fish or Seafood dishes are easy and quick to cook, packed with good amount of protein and low in fat – What else would one ask for??? Fish curry is a very popular dish in the Malabar region of Kerala and is commonly known as Meen Kulambu,

1. It is often served with Kerala porotta or ghee rice.
2. This delicious dish can also be served with chapatti or plain rice.
3. Fish is an important and staple food in the coastal regions of India which is available in abundance and cooked in various ways.
4. Every state has its own way of making a special fish curry using local ingredients.

Fish curry or Chapala Pulusu in Andhra Pradesh is a signature seafood dish where fish is cooked in a spicy tamarind sauce with spices. Fish curry is generally known as Meen Kozhambu in the states of Tamil Nadu and Kerala. There are a variety of fishes that is used for preparing the fish curry.

• For preparing a delicious Meen Kozhambu, generally they use the korameena or black sole which taste extremely good.
• Other fishes like the Mackerel or sardines varieties are also used.
• Mackerel and sardines are very common fishes around the world.
• Most housewives hate to prepare the raw fishes.
• It is just because fried, toasted or roasted fishes are not that tasty and juicy at all.

So the technique of cooking a wonderful fish curry recipe is to make the fish crispier by toasting or roasting and cooking in a exotic masala gravy (using fresh roasted and ground spices and coconut to give an exceptional aroma and taste to the fish curry).

Fish is a highly nutritious food. Being an excellent protein food with fewer calories, it is better than other meat sources. It is rich in omega 3 fatty acids proven to be good for the heart. Fish are an excellent source of high quality protein. The biological value of fish protein is 80, They are low in fat particularly cholesterol & saturated.

They are rich in calcium, particularly small fishes eaten with bones. Canned fishes are very rich in calcium since during processing they become soft to be eaten. Additionally marine fishes are good sources of iodine. Being low in sodium they are sufficiently rich in potassium.

1. Fish liver oils are excellent sources of fat soluble vitamins.
2. Rohu (Indian fish) contains Vitamin C,
3. They are also good sources of vitamin D and niacin.
4. It should be interesting to know that the mackerel and sardines can make your blood fresh and thinner and prevent heart attacks and are also 1500 times better than medicines.

Mackerel is said to be one of the most nutritional fish as it is rich in omega 3 oil which are also found in salmon, halibut and sardines varieties. Ideally it is also said that we should be eating this kind of fish at least three times a week. Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet.

1. Our sardines are fished at their fattest, tastier and with guaranteed levels of Omega 3.
2. Mackerel contains selenium, vitamin B12 and niacin, and is also low in sodium.
3. Mackerel is comparatively inexpensive to buy, but you must ensure it is fresh – it’s best eaten on the day it is caught.
4. The delicious rich taste is complemented by sharp flavours such as lemon, horseradish, and gooseberries when in season.

Watch out for some of the best Indian Fish Curry Recipes that are truly finger licking: Fish Makhani is just what its name suggests – fish in a delicious, thick, creamy sauce! Serve it on a bed of plain boiled rice or better still, team it with Kaali Daal, Naan and a salad.

Fish Moilee Meen Moilee, a very popular Kerala fish stew that’s cooked in coconut milk and spices. The flavour is light, yet spicy with a good bit of green chillies in the mix. Each household in Kerala will have their own version of course. Fish with mild coconut curry sauce Fish coated with spices and grilled until done and served with a mildly spiced gravy made of coconut and spices cooked in little coconut milk.

Fish in tamarind curry Meen Kulambu Andhra style fish curry is well blended with tamarind juice and other spices. Fish in tamarind sauce is quiet a spicy and tangy fish curry and one of the best fish recipes. It is also called as Meen Kozhambu in the Tamil Nadu and Kerala states of India especially the coastal regions.

1. Fish Curry in tamarind sauce is a tangy & spicy recipe popularly known as Chapala pulusu in Andhra Pradesh state of India.
2. Fish curry is well blended with tamarind juice and other spices.
3. It is also called as Meen Kozhambu in the Tamil Nadu and Kerala states of India especially the coastal regions.
4. Fish Masala with poppy seeds Fish black sole cooked with poppy seeds and spices.

Fish masala with poppy seeds is a delicious recipe of fish marinated in a paste of spices, condiments and pan fried to perfection. An exotic fish preparation made with poppy and sesame seeds. This dry fish dish is fit for any special occasions and had on Mrigashirsha day.

1. Fish in Mustard Oil Macher Kalia with Aloo This is an traditional of Bengali fish recipe Aam Shol or Murrel fish with Green Mango.
2. Fish with Green Mango This is an amazing and delectable fish curry preparation where fish is cooked in coconut milk, spices and added with raw mango to give and fantastic taste to the dish.

Garlic Butter Baked Fish A big fillet of sea bass fish just marinated with garlic and butter and seasoning and baked in oven its very tasty not like regular fish there will be some difference in look as well as in taste. Fish and Chutney in Banana Leaves Patra Ni Machi Patra ni machhi is a dish in the Bengali & Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.

Which fish is good for fish Kulambu?

Failed to save article – Please try again This article is more than 3 years old. Meen Kulambu is a delicious dish with many health benefits. (Dr. Priya Jagannathan) Meen Kulambu is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients.

• This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself.
• First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle.

In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks. Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic.

• Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties.
• Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.
• The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds.

As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. Note: Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers.

Does fish curry taste good?

50 recipes in this collection Fish curries are a delicious mid-week meal that are always full of goodness and flavour. Hearty without being heavy, these dishes bring together succulent seafood with tasty Asian flavours for a meal that can be prepared in under 30 minutes.

Which fish is very tasty?

Tuna and salmon have reddish flesh, a firm texture, and much stronger flavors than many other types of fish. Both are commonly used in sushi but also tasty when cooked.

Which is the healthiest Indian fish?

Hoping for great eyes, good hair, attractive nails? They say eat fish, A healthy heart, increase in omega 3 fatty acids, improving mental health? They say eat fish! The American Heart Association recommends eating the same at least twice a week. But do you need to go to America to do the same? No! India has some of the best species for consumption and here are five easily available varieties for the same! Now if you’ve been our audience in PescaLive, the daily online live fresh seafood market streamed on our app, you would have known all the fish benefits by heart by now.

Rohu-Katla (Catla) – Two different fish, names generally taken together. Famous in Bengali households, the fish should ideally be bought if its source is Andhra Pradesh ( Bheemavaram and Avikeddu). Pro-tip – always ask your seller where the fish comes from. Back to the benefits now, Rohu can help prevent cold and cough due to its large quantity of Vitamin C. Rohu is a no-fat high protein fish that makes it an excellent food for gym-goers. Having said this, it is also completely safe for children and older people to consume. Talking about Kalta/ Catla, it has low fat and low cholesterol levels. Apart from being a great source of vitamins and minerals, it is also known to keep skin issue like psoriasis at bay Surmai – Known as the seer fish, it is one of the most popular fish available in India. It is a great source of lean protein and is known to reduce the risk of cardiovascular diseases. Consuming this may also prevent cancer in people. High in omega 3 fatty acids, eating this variant can also improve eyesight.

Mackerel/ Bangda Fish – This deepwater sea fish has more benefits of consumption than one can count of their fingers. It helps lower blood pressure, enhances eyesight and reduces cholesterol. Looking at shedding some extra kgs? Look nowhere else! Pomfret – Small, medium, large, xl, jumbo – you name it and this fish comes in all sizes. High on calcium, Vitamin A, B & B-12, the Pomfret, also known as Paplet in Maharashtra can be a superb addition for those with thyroid, for the fish has a good amount of iodine content.

Rawas – Known to be a favorite of chefs, the Rawas, also known as the Indian Salmon is full of essential amino acids. These aid in maintaining metabolism that in-turn makes weight-loss easier. Interestingly, Rawas is also known be a great choice for pregnant women. It is believed that the fish has the nutrient value to enhance the academic capabilities of the baby in the womb.

At PescaLive, we bring the freshest catches to our patrons and customers every day, live on our app. Taking the concept of ‘what you see is what you get’, customers can buy the freshest seafood in real time. Catches that arrive at the Pescafresh unit at 5 am in the morning.

What fish tastes most like chicken?

Whether you want to improve your heart health, your sleep or your overall nutrition, adding fish into your diet is a smart choice, Seafood is the best dietary source of vitamin D and heart healthy Omega-3 fatty acids. Getting more of these essential nutrients through your diet can have a big impact on your health.

The idea of eating seafood regularly might make your stomach churn if you aren’t a fan of fish. Maybe you’ve had bad experiences with stinky tuna salad, mushy fish sticks or stale tasting sushi. Or, maybe you don’t like the texture or “fishy” taste of the seafood you’ve tried. It can be hard to get past these types of bad experiences with food.

Fortunately, there are many kinds of seafood. Once you learn what types of seafood to avoid and the best ways to prepare it, you may convert from a fish hater to a fish lover. Give these tips a try to find seafood you can enjoy! Tip #1 – Avoid “fishy” types of seafood.

If you aren’t a fan of seafood because of its “fishy” taste, you aren’t alone! Lots of people don’t like fish because of their experience eating fish with a strong flavor like sea bass or trout. Not all seafood has that distinctive flavor. There are many types of fish with a mild flavor similar to chicken.

The best fish to start off with are tilapia, arctic char, cod, haddock, flounder, sole and walleye. You can substitute any of these fish into your favorite chicken recipe. Shrimp and scallops also have a nice, mild flavor. Tip #2 – Get rid of the briny seafood smell before cooking.

1. The strong smell that fish has is another common turn off.
2. There is a simple solution to get rid of that smell: squeeze a lemon over the fish fillets before cooking.
3. The acid in the lemon juice will eliminate the odor.
4. If you don’t want your fish to taste like lemon, don’t worry! Unless you add more lemon juice, it will evaporate when it cooks without leaving behind the flavor.

Tip #3 – Don’t wait to cook it! Waiting too long to cook seafood can also give it an unpleasant flavor or smell. Fish tastes best cooked the day you bring it home from the market or immediately after thawing it, Two to three days is the limit on how long you can have uncooked fish in your fridge before it begins to turn.

1. If you can’t cook it the day that you bring it home, you should store it in the freezer until you are ready to prepare it.
2. Tip #4 – Use fish to make your favorite meals.
3. You don’t have to be an accomplish chef to make a delicious meal with seafood.
4. Mild fish are easy to cook and versatile.
5. Instead of completely changing your meal plan, you can use fish instead of chicken or beef to make your favorite foods.

For example, you can make tacos with grilled tilapia or do a seafood spin on burgers with tuna. If chicken fingers are a big hit at your house, you can substitute halibut and make fish sticks. TIP #5 – Spice it up. If you love bold or rich flavors, don’t be afraid to season fish with a marinade or spice rub. Fish absorbs seasoning better than chicken or beef. Once you get used to cooking it, you may prefer it to other meats because of how well it absorbs flavors.

Tip #6 – Make sure not to overcook it! Fish should be tender and flaky after you take it out of the oven or off the grill. The rubbery or dry texture that you might associate with seafood actually comes from overcooking. Seafood has a much shorter cooking time than other meats. You usually only need to cook it for 2-4 minutes on each side.

When you make it, be sure to keep a close eye on the timer and remove it from the heat according to the recipe instructions. Don’t you resign yourself to swallowing down big pills of fish oil! Try out these tips from make seafood even a fish hater can love.

What fish taste the most like meat?

Swordfish – Swordfish is a mighty, meaty fish: eat it grilled and you’ll almost feel like you’re biting into a steak. Even non-fish-eaters tend to enjoy a good cut of swordfish, whose taste is somewhat similar to tuna. Be warned that swordfish, like tuna, is a top-tier predator and therefore can contain high mercury levels; avoid eating it more than a few times per month.

Taste: moist, mildly sweet Texture: dense, meaty Preparation: Swordfish is excellent when grilled or barbecued, and pairs wonderfully with tartar and other sauces and with seasonings like rosemary. Since it’s so robust and filling, we recommend adding light sides such as salads, salsas or summer vegetables. What to Buy: Swordfish Steaks, Skin On

Which fish is very costly in India?

The Most Expensive Fish of India: Ghol Fish. What Makes it so Pricey? The ghol, also known as Sea Gold, is one of India’s most expensive varieties of fish. Now, you may wonder why? It is because this variety of fish is extremely rare and different. Although some people may take pride in calling or Ilish the most expensive fish they have ever consumed, the ghol fish is much more costly.

The ghol fish price came into the limelight when a fisherman from Palghar, Maharashtra, became a millionaire in a day. His catch? 157 ghol fishes. It fetched him a whopping Rs.1.33 crores! The next question that may come immediately to your mind is: What makes the ghol fish so precious and expensive? It is not a breed that has a distinct flavour and tenderness that sets it apart from others.

At, we will help you explore the depths of ghol machi and even ghol fish benefits!

Which Indian fish is boneless?

Fresho Indian Salmon Fish (Medium) – Boneless.

Is ROHU a tasty fish?

What is Rohu fish? – A member of the carp family, the rohu (or rui) is popularly found in the rivers of northern and central India, Bangladesh, Nepal, Myanmar and Pakistan. Rohu is a colourful fish with dark scales on its upper body, a golden brown belly and fins that are bright red.

The texture of the fish is smooth and not oily, and its pleasant, “non-fishy” taste makes it quite sought after. It’s also really rich in multiple nutrients. Protein-packed, rich in Omega 3 fatty acids, vitamins A, B, C and low in fat! The Bengalis have made rohu a part of their regular diet, from having them in spicy curries to a delicious fish fry.

Nothing makes a true blue Bengali happier than some yummy Rui Kaila and rice. We’re quite fond of this fish as well, in fact, we have a dedicated to Rohu! But if you want a summary of that, do keep reading.

Which fish is best for pakora?

How To Make Fish Pakora – Start with fish. You can choose any white firm fish like flathead or salmon to make these pakoras. Make sure you slice them thin so they will cook quickly and easily. I also like to marinate the fish in the batter for about 10- 15 minutes so they will absorb all the beautiful flavors from the spices.

1. To make this pakora, you don’t need to make the batter separately.
2. Adding all the ingredients straight to fish and coating them well in the batter will suffice.
3. Again, you will also need to marinate them in two steps – first with lemon and then with the spices.
4. Coat the fish pieces in lemon juice, garlic, ginger and a touch of salt.

Refrigerate this for about 10 minutes. Next up, add the remaining ingredients – red chili powder, ground carom seeds, garam masala, gram flour, corn flour, and egg. If you are after the gluten free version of fish pakora, make sure you buy gluten free corn flour.

Substituting corn flour with rice flour is also a great option. The spice level of these pakoras depends on the amount of red chili powder you use in this recipe. Feel free to add more or less depending on your taste. Gram flour is basically flour made from dried chickpeas and it’s 100% gluten free. The secret to making super crispy fish pakora is getting the perfect light coating of batter on the fish.

Just shake off the excess batter for the perfect coating. In my opinion, the best way to cook fish pakora is deep frying. I just can’t wait to make these delectable fish bites again. More Fish Recipes:

• Fish Tikka
• Fish Cutlet | Indian Fish Cakes
• Easy Fish Tacos Indian Style
• Indian Style Fish and Chips

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes

What is the name of fish curry?

Malabar matthi curry, also known as fish curry, is an Indian also Goan dish, It consists of sardines semi-stewed in a Kerala -style curry with assorted vegetables, such as okra or onions, It is usually served with rice, naan, bread, or tapioca,

What is cod fish called in India?

Cod in English, Rohu in Hindi, Cod Recipes.

Which fish has the most flavour?

The Fish Scale: Mild, Medium, and Strong Flavors One fish, two fish, mild fish, strong fish. If you’re new to eating seafood, here’s a simple cheat sheet for understanding which fish are mild-tasting and which have stronger flavors. No matter where on the “fish scale” you start, remember that when you buy Hy-Vee seafood, you know it was,

Most white fish—think, halibut, grouper, cod —are considered mild in flavor but sometimes have a delicate, sweet, and buttery taste. That’s why we like these fish as options for seafood beginners. Fish like tuna and mahi mahi are also light in color but have slightly more flavor. These types of fish can stand up to moderate flavors such as salsa and vinaigrette. Fish that are higher in fat, such as, mackerel, herring, anchovies, and sardines, have much stronger flavors than other fish. These are the fish known for their heart-healthy omega-3 fats.

: The Fish Scale: Mild, Medium, and Strong Flavors

Which fish is good for Indian fry?

Every thing about Best Indian Fish Fry Recipes | Vahrehvah : – Fish Fry Any south Indian non-vegetarian meal is incomplete without a Masala Fish Fry. It is a very common and staple dish that is prepared throughout the coastal region of India. Often many like the small fish variety as they are tastier and crispier when it comes to fish fry.

A nice spicy fish fry can be eaten on its own as an appetizer or starter or goes well with rice too. There are various ways of preparing the fish fry using different ingredients and spices to suit your taste. Normally, in southern India Fish fry is known as Meen Varuval, The fish fillets are coated with spices, marinated for few hours and then fried while in north India, sometimes besan is added to other spices and then fried.

Fish fry simply best as a side dish or even as a starter. You can also use small fish fillet and deep fry or shallow fry to make it as finger foods which is a great choice for party or potluck snack. Pan fried Fish fry consumes minimal oil but still has a crunchy crust and taste delicious while deep fried consumes a lot of oil.

1. We in India have several finger licking fish fry recipes out of which the authentic south Indian Fish fry is just bliss to the palate.
2. It is absolutely yum, delicious, spiced with tangy fish masala.
3. You could use small variety of black sole or murrel fish which taste extremely good.
4. Fish fry can be made in the easiest manner possible by using different techniques of frying.

You could use readymade store bought fish fry masala or make your own to coat your fish to fry. The fried fish would taste better if marinated and left for long or could be cooked as soon as coated. South Indian fish fry is famous for its style and can be done with just minimal ingredients.

Pre-preparation or marinating the Fish: In a bowl add all the marinade ingredient and mix well to make a paste. Coat the fish pieces with this paste and marinate for at least an hour. The marinade has lemon juice and curd which will cure the fish to a certain extent hence don`t fry it too long else it might overcook and be rubbery in texture.

Frying the Fish: Heat oil till it becomes hot and then slide in 2-3 fish pieces in the first batch without over-crowding the pan. Fry till crispy brown. Remove and place on a kitchen towel or paper napkin. Repeat the process till all pieces are fried and set aside.

1. Place some lemon wedges and serve with accompaniment of your choice.
2. Fish or Seafood dishes are easy and quick to cook, packed with good amount of protein and low in fat.
3. Watch out for some of the best Indian Fish Fry Recipes that are truly finger licking: Pearl spot – karimeen fry kerala style is a sought after delicacy in Kerala.

The pearl spot fish is marinated in a mixture of lemon juice, red chillies, and other ingredients and deep fried until crisp and golden brown. This recipe is an exotic dish of Karimeen fry cooked in Kerala style. The Karimeen fry is a spicy fried fish coated with zesty masala.

1. Arimeen is one of the most important fish species in Kerala state and is also the state fish of Kerala.
2. Coastal Fish Fry Recipe :This exotic shallow fried fish dish is a delicacy throughout the western coast and a must to try out.
3. The combination of spices is so unique and the method of cooking is the best suited for this recipe.

Aila Fish Fry is made of King fish. Here in this recipe, by substituting the King fish with a commonly consumed Mackerel (Aila, in Malayalam) and making such alternation in the traditional recipe that the authentic flavour of the fish is maintained. It’s a very simple recipe, quick to make and yummy to eat.

1. Fish Fry South Indian : Fish fry or Chepa Vepudu, is a popular South Indian food recipe, fish simmered and marinated in an awesome spicy masala and cooked to perfection.
2. It is simple, easy and a lip smacking fish fry recipe.
3. Apollo Fish Fry is a very popular bar & restaurant dish in Hyderabad.
4. Spiced batter coated fish deep fried and tossed in an awesome spicy masala mix.

Fish Fry Small Fish : is an excellent recipe made with small variety of Morel or Black sole marinated and stuffed with spices and fried to perfection. Bombli Tawa fry Bombay Duck Fish Fry : Crispy Fish Fry with Semolina Sooji Rawa Amazing fish fry made with fish coated with semolina, rice flour and spices combined and fried until done.

Fish Patties is an excellent seafood snack, delicate flavours and a must try dish. Fish Fingers : are kids favourite snacks made with fresh fish cut into the shape of fillets (according to the size you require), marinated in fresh spices and deep fried until crispy. Massaged and Stuffed Indian Mackerel : Mackerel fish massaged and stuffed with shallots, mango and Indian spices and shallow fried.

Make this kind of dish at home instead of having it out side. Fish and Chips : Seafood with British attitude, the best fish with tartar sauce. Fish and chips are a take-away crunchy snack that consists of battered fish and deep-fried chips. There are a various ways to cook fish.

What is the best fish to pan fry?

Tips For Pan Frying Fish With Flour –

• Choose the right fish: This method works best for mild-tasting white fish like tilapia, flounder, sole, cod or haddock fillets that are no more than 1 inch thick.
• Pat the fish dry: Removing excess moisture will help to get just a light coating of flour and ensure better more even browning.
• Dust the fillets: Lightly dredge the fillets in rice flour or all purpose flour to create a light, crispy and golden crust. If using all purpose flour make sure and shake off all of the excess, so you don’t end up with a gummy texture.
• Use the right skillet: A sturdy skillet, either nonstick or not, large enough to accommodate the fillets without a lot of extra room.
• Don’t overcrowd the skillet: Cook the fish in 2 batches if needed. Overcrowding the pan can result in soggy pale fillets.
• Sauté the fish in butter and oil: Cook the fish in a combination of neutral-tasting oil like organic canola oil or avocado oil and butter to enhance the flavor and improve the browning of the crust.
• Use a fish spatula: A narrow and thin fish spatula is very helpful to flip the fish. These fillets are delicate and can break apart easily when flipped.

Now that you have all of my hopefully super helpful tips, let’s go over exactly how to pan fry those lovely fish fillets, so that you can confidently cook them to delicious perfection. It really is a very simple process that only takes a few minutes, so it is a good idea to have whatever sides you plan to serve with your fish already prepared and ready to go.

Indira Usman