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 ๐Ÿ™‚

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

Masala Fish

Masala Fish - noorsrecipes

Dead simple with loads of protein and flavor, here’s fish masala recipe that you can cook for your family on weekends. Do try it out ๐Ÿ™‚


  • Fish of your choice โ€“ 4 pieces
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder โ€“ 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Thyme dried – 1 tsp
  • Salt โ€“ 1 tsp
  • Vinegar โ€“ enough to mix all the spices
  • Oil to shallow fry


  • You can use any fish of your choice – haddock, cod, tilapia or king fish.
  • Wash the fish thoroughly.
  • Mix all the powders and salt with enough vinegar to make a paste.
  • Do not add water.
  • Apply the paste to the fish and allow to marinate for about 30 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Flip the fish carefully. Add some thyme on top and fry. This is optional but adds a wonderful flavor to the fish.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with potato rice and some grilled vegetables or anything of your choice.

Shrimp/Prawn Tikka

shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas ๐Ÿ™‚
Impossible to resist and super indulgent, they will melt in your mouth.


  • Shrimp/ prawns โ€“ 35-40 pieces
  • Bell pepper (green red yellow) โ€“ 1 each small size
  • Onions – 1 small
  • Skewers โ€“ 7-8
  • Oil


  • Ginger-garlic paste โ€“ 1 tsp
  • Red Chili powder โ€“ 1 tsp
  • Turmeric powder โ€“ 1/4 tsp
  • Lemon juice โ€“ 2-3 tbsp
  • Hung curd โ€“ 2 tbsp
  • Kashmiri red chili powder โ€“ 1 tsp
  • Coriander powder โ€“ 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder โ€“ 1/4 tsp
  • Pepper powder โ€“ 1/2 tsp
  • Oil โ€“ 2 tbsp


  • Wash the shrimp thoroughly with water. Transfer it to a colander to drain all the water out.
  • You can use bell peppers and onions and cut into cubes. This is totally your choice. I havenโ€™t used any today ๐Ÿ™‚
  • Mix all the ingredients of the marinade in a bowl and make a smooth paste.
  • Apply the marinade on the shrimp and (veggies if any)
  • Arrange the shrimp on a skewer (along with bell peppers and onions). Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting Burnt.
  • Preheat the grill at 450-degree Fahrenheit.
  • Brush oil on the shrimp and on the grilling plate to prevent the shrimp from sticking to it. You can also use a pan instead of a grill.
  • Grill the shrimp for 5 minutes on each side. Make sure the grill is really hot. This also prevents the shrimp from sticking to the grill.
  • Serve hot with mint chutney. Serve it as a starter at lunch or dinner or make shrimp/prawn tikka at a barbecue party.

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 ๐Ÿ™‚

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


  • Mackerel/ Bangda โ€“ 4 pieces
  • Red chilli powderย โ€“ 4 ย tsp
  • Salt โ€“ 2 tsp or as per taste
  • Vinegar โ€“ 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 ย 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 ย 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.