Fish is grilled all along India’s coastline, using a variety of marinades and basting sauces. Sometimes the grilling is done over rice straw, at other times over smouldering coconut husks. I have used my indoor grill here but you could also grill outdoors over charcoal. What helps the grilling enormously is a hinged, double-racked ‘holder’. The fish is placed securely inside it. It can then be turned and basted with ease. If you cannot find one, just oil your grill rack well and lay your fish directly on it.
550g1¼lb trout, salmon trout or salmon, scaled, cleaned and left whole
salt
3tablespoonslemon juice
50g2oz onion, peeled and coarsely chopped
2garlic clovespeeled and coarsely chopped
2.5cm1in piece fresh ginger
1freshhot green chilli, sliced
¼teaspoonground turmeric
1teaspoongaram masala
¼teaspoonchilli powder
175ml6fl oz tinned coconut milk, well stirred
vegetable oil
Instructies
Step One Wash the fish well and pat dry. Cut 3–4 deep, diagonal slits across both sides of the fish. Rub with ½ teaspoon salt and 1 tablespoon of the lemon juice. Set aside as you make the marinade.
Step Two Combine the remaining lemon juice, ¼ teaspoon salt, onion, garlic, ginger, green chilli, turmeric, garam masala and chilli powder in the container of an electric blender and blend until smooth. Empty the paste into a shallow dish large enough to hold the fish. Add the coconut milk and mix. Now put the fish into the dish and rub with the marinade. Leave for 5–10 minutes.
Step Three Meanwhile, preheat your indoor griil and oil your grilling rack with a little vegetable oil. The rack should be placed about 15cm (6in) from the source of heat. Lift the fish out of the marinade and place it in (or on) the rack. Grill for about 25 minutes, turning every 5 minutes and basting frequently with the marinade; if you do not have a hinged rack, turn only once, midway through the cooking, using the flat side of a large chef’s knife. If the fish is browning too fast, distance it some more from the source of heat. Do not baste towards the end to allow the fish to form a crust.
2good-sized salmon or king fish steaksabout 675g/1½ lb
salt and freshly ground black pepper
teaspoonground turmeric
teaspoonchilli powder
for the green sauce
vegetable oil
85g3oz onions, peeled and finely chopped
2garlic clovespeeled and finely chopped
1teacup finely chopped coriander
1mediumtomatofinely chopped
2–3 fresh hot green chillies
1teaspoonpeeledfinely grated fresh ginger
1tablespoonlemon juice
teaspoonsalt
teaspoonchilli powder
½teaspoongaram masala
Instructies
Rub the fish on both sides with a generous sprinkling of salt, lots of freshly ground pepper and the turmeric and chilli powder. Rub well and set aside.
Put 3 tablespoons oil in a non-stick frying pan and set over high heat. When hot, put in the fish and brown quickly on both sides without letting it cook through. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan. Stir and fry until the onion browns a bit. Add the green coriander, tomato, green chillies, ginger, lemon juice and salt. Stir and cook over medium–high heat until the coriander and tomato have completely wilted. Spread the green sauce around in the frying pan and check the salt.
Lay the fish over the top. Now spoon some green sauce over the fish. Sprinkle the chilli powder and garam masala over the top. Bring to a simmer. Cover, lower the heat and simmer gently for about 10 minutes.
Sookhi Macchi is a flavorful and easy-to-make dry masala fish, marinated with aromatic spices and grilled to perfection. Perfect for a quick, delicious meal!
Wash the fish thoroughly, then pat dry with kitchen paper.
Using a sharp knife, make deep, slightly diagonal slits across both sides of the fish, spaced 2½ cm (1 inch) apart.
Rub the fish with ½ tsp salt, making sure to get into the slits, stomach, and cavities.
Set the fish aside for 10 minutes.
In a bowl, combine the natural yogurt, lemon juice, garam masala, cayenne pepper, ginger, garlic, and ¼ tsp salt.
Mix well to make the marinade.
Rub most of the spice paste all over the fish, making sure to coat both sides and the cavities.
Set aside, reserving about 2 tablespoons of the paste.
Place the fish on a rack set on a baking sheet to catch drippings, and let it rest for 10 minutes.
Preheat the grill, positioning the shelf so that the fish is 13–15 cm (5–6 inches) from the heat.
Drizzle half the oil over the top of the fish, then grill for 9–10 minutes until browned.
Turn the baking sheet around halfway through to ensure even coloring.
Carefully flip the fish over, then spread the remaining spice paste on the second side.
Drizzle the remaining oil over the top and grill for an additional 8 minutes, or until browned.
Turn off the grill and heat the oven to 180°C/350°F/gas 4.
Let the fish bake in the oven for 10 minutes.
Serve immediately
Notes / Tips / Wine Advice:
Serving Tip:Serve the Sookhi Macchi with a side of fresh salad, steamed vegetables, or rice to balance the bold flavors.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a chilled rosé to complement the spices and richness of the fish.
Dust both sides evenly with salt, black pepper, turmeric, chili powder, and garam masala.
Rub the spices into the fish.
Dust both sides with flour and let the steaks sit for 10–15 minutes.
Heat the oil in a large frying pan over medium-high heat.
When the oil is hot, add the fish steaks in a single layer.
Cook until one side turns golden-brown, then carefully flip the fish and brown the second side.
The fish is done when it is cooked through.
Remove the fish from the pan using a slotted spatula and serve with lemon wedges.
Notes / Tips / Wine Advice:
Serving Tip:Serve these fried fish steaks with boiled potatoes, a fresh salad, or cooked vegetables for a satisfying meal.Wine Advice:Pair with a light white wine, such as Chardonnay or Sauvignon Blanc, to complement the delicate flavors of the fish and spices.
Fish fillets in a rich, flavorful curry sauce, perfectly spiced with turmeric, curry powder, and chili powder. A delicious and aromatic dish to enjoy with rice or bread.
900g2 lb thick fish fillets (such as cod, haddock, halibut, or mackerel)
500ml18 fl oz milk
1tspsalt
Lots of freshly ground black pepper
½tspchili powder
¼tspground turmeric
5tbspbreadcrumbsmade from dried bread, homemade or store-bought
50g2 oz unsalted butter
4tbspgood curry powder
2tbspplain flour
3tbspfinely chopped green coriander
2–3 tsp lemon juice
Instructies
Preheat the oven to its highest temperature, positioning a shelf in the upper third of the oven.
Spread the fish fillets in a somewhat deep dish.
Combine the milk, salt, pepper, chili powder, and turmeric in a jug.
Pour the mixture over the fish, making sure it is well-coated.
Let the fish sit for 15 minutes.
While the fish is soaking, prepare the remaining ingredients.
After 15 minutes, lift the fish out of the milk, dust both sides with breadcrumbs, and press gently to ensure they adhere.
Reserve the milk for later.
Place the coated fish in a shallow baking tray lined with foil.
Dot the fish with 25 g (1 oz) of the butter and bake for 15 minutes.
While the fish bakes, heat the reserved milk in a separate pan.
Melt the remaining butter in a small saucepan over medium-low heat.
Once melted and bubbling, add the curry powder and stir for a minute.
Add the flour and stir for about 2 minutes, allowing it to bubble.
Remove the saucepan from the heat and, using a whisk, beat in the hot milk.
Return the saucepan to medium-high heat, stirring constantly until the sauce comes to a boil.
Let it boil for 1 minute while whisking.
Add the chopped green coriander and lemon juice, stirring to mix.
When the fish is done, place it on a serving plate or individual plates.
Pour the curry sauce over the fish and serve immediately.
If there is any extra sauce, serve it on the side.
Notes / Tips / Wine Advice:
Serving Tip:Serve the fish fillets in curry sauce with steamed rice, naan bread, or a side salad for a complete and satisfying meal.Wine Advice:Pair with a light white wine such as Sauvignon Blanc or a refreshing Pinot Grigio to balance the flavors of the curry sauce.
1cm½ in piece fresh ginger (peeled and finely chopped)
150ml5 fl oz tinned chopped tomatoes
100g4 oz fresh spinach (cut crossways into fine strips)
550g1¼ lb whole raw scallops
120ml4 fl oz tinned coconut milk (or single cream)
Instructies
Combine the chili powder, turmeric, cumin, coriander, salt, black pepper, French mustard, and 2 tablespoons of water in a small bowl.
Mix well to form a spice paste.
Heat 3 tablespoons of vegetable oil in a large non-stick frying pan over high heat.
Once the oil is hot, add the mustard seeds.
As soon as they begin to pop (this happens quickly), add the garlic and ginger.
Stir and fry until the garlic turns light brown.
Add the prepared spice paste and stir-fry for 15 seconds.
Now add the chopped tomatoes and spinach.
Stir well and cook for about 1 minute.
Add 250 ml (8 fl oz) of water and bring the mixture to a simmer.
Reduce the heat and simmer uncovered for 10 minutes.
Add the scallops and turn the heat to high.
Stir and cook the scallops until they just turn opaque (this will happen quickly).
Add the coconut milk or cream and bring the sauce back to a simmer.
Stir and simmer for another 30 seconds.
Remove from the heat and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve the scallops in spinach-tomato curry sauce with rice, or for a lighter option, enjoy with noodles or a side salad.Wine Advice:Pair with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the creamy, spicy flavors of the dish.
Kerala-style seafood dish with prawns, crab, or lobster, cooked in a rich roasted coconut curry sauce. Perfectly spiced and utterly delicious, ideal with rice and dal.
900g2 lb medium-sized, raw, headless prawns (peeled, de-veined, and washed), or
900g2 lb uncooked lobster meat (cut into 2.5 cm or 1 in pieces), or
900g2 lb uncooked crabmeat (cut into bite-sized sections)
Instructies
Heat oil in a 25 cm (10 in) frying pan or heavy-bottomed pot over medium-high heat.
Add the chopped onions and fry, stirring occasionally, for 7–8 minutes, until the onions are slightly browned but soft.
Turn off the heat.
In a blender, combine the ginger, garlic, tomatoes, and grated roasted coconut.
Blend at high speed until you have a smooth paste.
Add the paste to the frying pan or pot, along with the turmeric, coriander, cayenne, tamarind paste, salt, and 150 ml (5 fl oz) water.
Bring the mixture to a boil, then cover and lower the heat.
Simmer gently for 5 minutes.
At this point, the dish can be prepared up to a day in advance.
Simply store it in the refrigerator until ready for use.
When ready to serve, bring the sauce to a boil.
Add the prawns, lobster, or crabmeat, and stir continuously over high heat for about 5 minutes, or until the seafood turns opaque.
If the sauce is too thick, add a little more water to reach the desired consistency.
Serve immediately with rice and dal for a complete meal.
Notes / Tips / Wine Advice:
Serving Tip:Serve with fragrant basmati rice, naan bread, or a side of dal for a traditional Kerala meal.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a refreshing chilled lager to complement the spices and richness of the curry.
350graw headless prawnspeeled, de-veined, and washed
3tbspfinely chopped fresh green coriander
1tspground turmeric
1tspgaram masala
1½tspsaltdivided
1tbsplemon juice
½– 1 fresh hot green chilifinely sliced, optional
4tbspvegetable oil
1medium-sized onionpeeled and sliced
350g12 oz long-grain rice
275ml9 fl oz warm water (for frying pan)
450ml15 fl oz water (for cooking rice)
Instructies
Rinse the prawns and pat them dry with kitchen paper.
In a teacup, mix 1 tablespoon of warm water with the chopped coriander, turmeric, garam masala, ½ teaspoon salt, lemon juice, and green chili (optional).
Heat 2 tablespoons of oil in a 25 cm (10 in) frying pan over medium-low heat.
Add the spice mixture and fry for 2–3 minutes, stirring occasionally.
Add the prawns to the pan and cook them with the spices over medium heat for about 4 minutes.
Remove the prawns with a slotted spoon, leaving the sauce behind.
Keep the prawns covered in a dish.
Pour 275 ml (9 fl oz) of warm water into the frying pan and scrape up any spices stuck to the bottom and sides.
If needed, turn up the heat.
Peel and slice the onion into thin rounds, then cut the rounds in half.
In a heavy-bottomed pot, heat the remaining oil over medium heat.
Add the sliced onions and fry them for 3–4 minutes until the edges begin to turn brown.
Add the rice, 450 ml (15 fl oz) water, 1 teaspoon salt, and the liquid from the frying pan.
Stir and bring to a boil.
Once boiling, cover the pot and reduce the heat to very low.
Cook for 25 minutes.
After 25 minutes, lift the cover off and add the prawns.
Mix quickly with a fork and cover again.
Cook for another 5 minutes.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve this prawn pullao with a side of green beans with fresh coconut and sesame seeds, and a natural yogurt dish for a well-rounded meal.Wine Advice:Pair with a crisp, refreshing white wine like Sauvignon Blanc or a light rosé to complement the spiced flavors of the prawn pullao.
This recipe originates from Bengal, where a paste made from ground black mustard seeds is often added to fish to give it a very special nose-tingling pungency. Serve with a rice dish, one or two vegetable side dishes and a natural yoghurt relish.
This curry is actually made with bottle gourd – a pale green vegetable, shaped like a bowling pin. You can easily use cucumber instead as its taste is similar when cooked. The origins of this Malay dish probably lie in India – the use of ground coriander and fennel seeds, as well as the final popping of seasonings in hot oil, all testify to that.
350grawheadless prawns, peeled, de-veined and washed
¾–1 teaspoon salt
1teaspoonsugar
400mlthick coconut milk
4tablespoonsvegetable oil
1teaspoonwhole fennel seeds
Instructies
Peel the cucumber and cut crossways into 1cm (½in) thick rounds.
Peel the shallots and finely chop three quarters of them; finely slice the rest.
Peel the garlic cloves.
Chop four of them very finely; cut the other two into fine slivers.
Combine the sliced shallots and slivered garlic and set these aside.
In a medium pan, combine the chopped shallots, chopped garlic, ground coriander seeds, ground fennel seeds, white pepper, cumin seeds, turmeric and 450ml (15fl oz) water.
Crumble in the red chillies.
Stir and bring to the boil.
Boil, uncovered, on a fairly high heat for about 5 minutes.
Add the cucumber rounds and bring to a simmer.
Cover and simmer gently for 5 minutes.
Add the prawns, salt and sugar.
Bring to a simmer again and simmer gently for about 1 minute, stirring the prawns around in the sauce.
Give the coconut milk a good stir and pour it in.
Bring the mixture to the boil, then lower the heat and simmer for 1 minute, stirring now and then.
Put the oil in a small frying pan and set over a medium–high heat.
When hot, add the slivered shallots and garlic and stir-fry until they turn golden.
Add the whole fennel seeds, stir once, then quickly pour the contents of the pan (oil and seasonings) into the pan containing the curry.
Cover the curry pan immediately to trap all the aromas.
Notes / Tips / Wine Advice:
Serve with rice.
Tip
If you cannot get ground fennel seeds, simply grind whole seeds in a clean coffee grinder.
