Easy Fish Curry

This tasty recipe is fuss free and fast and goes very well with plain rice. It is a delight for everyone begining from kids to old and is a very good quality protein. It cooks in a jiffy and can be cooked in large batches and stored in the freezer. If cooked for kids, chillies can be omitted altogether.

Serves 2


300 gms boneless basa fish (any boneless fish can be used)

1 medium onion sliced finely

1 tbsp of ginger garlic paste

1/2 a lemon

4 lime leaves

2 fat sticks of lemon grass (bruised)

1 cinnamon stick

2 Bay leaves

1 dried red chilli (cut into thin roundels)

1 tbsp of coriander powder

1/2 tsp of turmeric powder

1/2 tsp of red chilli powder

1/2 tsp of garam masala powder

100 ml of thick coconut milk

2 green chillies cut into thin long strips

2 tbsps oil

Salt to taste.


Cut the fish into bite sized pieces. Marinate with ginger, garlic paste. Squeeze in juice of 1/4 lemon and keep it aside for ten minutes.

Cut onions into thin long slices. Cut 1/2 lemon into a wedge.

Take 1 tbsp oil in a wok. When hot, add 2 lime leaves and 1 stick of bruised lemon grass. Add the marinated fish and fry on high heat for a minute or so.

Take it out and keep aside. Add the remaining oil to the wok and add all the whole spices. Then add onions and fry till translucent.

Now add the powdered spices and stir fry. Then lower the heat and add coconut milk, salt, lime leaves , cut wedge, lemon grass, green chilli and cover and cook for two to three mins. It is ready to serve.

Steamed Fish Squares

Steaming is one of the healthiest options in cooking and various   steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.  

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 Fish cooked in mustard gravy( Macher Jhaal) 

Traditionally, Bengal has been renowned for its extraordinarily fertile agricultural land and production of paddy. At the same time, the rivers of Bengal are an apparently inexhaustible resource of different varieties of fish. That is why, since the ancient times, rice and fish emerged as the staple food for the Bengalis. Each variety  of fresh water fish involve a different way of being cooked and different set of masalas. In one of my previous posts, I have mentioned how to make a mustard paste. The mustard powder I have used in this particular recipe is a dry mix which can be kept in the fridge for years.This fish known as Rui in Bengali  and comes in all sizes begining from 500 gms to 10 kgs or even more.

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Basa with oregano and basil

Basa is a Vietnamese fresh water fish that cooks very fast and does not have the typical fishy smell.It acquires the taste of gravy or spices it is cooked with, which makes it very versatile.

Serves 3

1. Basa fish fillets( bite sized chunks)  – 500 gms

2. Onion( sliced)                                           – 1 medium

3. Tomatoes(sliced)                                      – 1 medium

4.Dried oregano                                             – 2 tbsps

5.Fresh or dried basil                                   – 1 tsp (if dried) and 8-10 leaves(if fresh)

6.Paprika  powder                                         – 1 tsp

7.Black pepper powder                               – 1/2 tsp

8.Extra virgin olive oil                                 – 2 tbsp

9.Parmesan cheese                                       – 2 tbsp

10.Garlic cloves  ( sliced )                            – 3

11. Salt to taste.


1.Heat olive oil in a wide non-stick pan.

2.Add onion and garlic and cook it on high heat.

3.When it starts to turn brown, add tomatoes,paprika powder,pepper powder,oregano,salt and cook for 5 mins.

4.Watch till oil starts to seperate and the tomatoes turn soft.

5.Now,add the fish chunks and gently toss to coat it with the spices and oil.

6.Cover and cook for 5 mins on medium heat.

7.Break one chunk to check whether the fish has been cooked or not .(When cooked through the fish appears white in colour ).

8. Now, add basil and parmesan.Stir and mix well.( Handle delicately)

9.Serve hot.