Coconut Fish curry

Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂

The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.


  • Fish – 6 pieces
  • Onion – 1 medium sized
  • Grated coconut – 5 tbsp
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Garam masala – 1/4 tsp
  • Kokum – 4 pieces
  • Curry leaves 9-10
  • Mustard seeds – 3/4 tsp
  • Oil 2 -3 tbsp
  • Salt as required


  • You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
  • Soak Kokum in some warm water and keep aside.
  • Roughly chop onions.
  • Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
  • Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
  • Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
  • Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
  • Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
  • Mix little water in Kashmiri red chili powder and add it to the gravy.
  • Also add the soaked Kokum with the water.
  • Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
  • Serve with steamed white rice, boiled rice or rice rotis and enjoy J

Mackerel/ Bangda fry

Mackerel Bangda fry noorsrecipes

Yummy! Mackerel or Bangda fry is one of our favourites. This is one of Mum’s simplest and delicious fish dishes. And what’s more it’s easy peasy 🙂

You can have it with hot phulkas,dal or steamed rice. We’re sure it will stay with you forever.


  • Mackerel/ Bangda – 4 pieces
  • Red chilli powder – 4  tsp
  • Salt – 2 tsp or as per taste
  • Vinegar – enough to mix the red chilli powder and salt
  • Oil to shallow fry


  • I buy Mackerel which is completely cleaned and head cut off. Wash them thoroughly.
  • Make deep slits on both sides of the fish. This helps in coating the marinade well into the fish.
  • Mix the salt and red chili powder with enough vinegar to make a paste.
  • Do not add water.
  • Apply the paste to the  Mackerel and allow to marinate for at least an hour .
  • Heat oil in a frying pan and shallow fry the mackerel on both sides until cooked and golden brown  about 10 minutes each on medium flame on both sides.
  • Serve hot with some stir fried veggies or rice.

Note: This is the simplest masala. If you want to, you can add ginger garlic paste, coriander powder , cumin powder, pepper powder as per your taste to the marinade.


Fish Tikka!

For the love of Fish!


For the love of Fish!

  • Boneless fish cut into cubes – 30 cubes
  • Bell pepper (green red yellow) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp.
  • Salt – as required
Second Marinade
  • Hung curd – 2 heap tbsp
  • Ginger garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 tbsp
  •  First prepare for the hung curd which is used in the second marinade. By using curd as it is,  water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp it would take less than half an hour for the process.
  •  Wash the fish thoroughly with water. You can use vinegar or lemon juice to remove some of the smell.
  • Cut the fish into cubes, medium size. You can use bell peppers and onions as well cut into cubes. This is totally your choice.
  •  Marinate the fish with the first marinade by mixing all the ingredients in a bowl. Keep aside for 10 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the fish in to this smooth mixture. Keep aside in the refrigerator for 15 -20 minutes. The marinade is enough for the fish. If you are using bell peppers and onions make more marinade by increasing the quantity.
  •  Put the fish on a skewer along with bell peppers and onion. Arrange them the way you like. Sprinkle some more pepper on top. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the fish and also to the grate or grilling plate whatever you are using for grilling to prevent the fish from sticking.
  •  Preheat the oven at 450 F and grill it for 10 minutes; 5 minutes on each side since fish cooks faster. This may vary depending on your oven. Make sure the oven is really hot before grilling. This also prevents the fish from sticking to the grill. Do not move the fish after placing in the oven. Flip it only when it is thoroughly cooked on one side. This too prevents the fish from sticking.
Serve hot with curd Mint chutney.