Delicious fish recipes to try at home

Fish dishes cost a penny in a country where it is one of the main components of its diet. However, there are some unique dishes, and here are two of those recipes.

Malabar Biryani Fish


1 kg of rui or ilish fish or lobsters

1 cup chopped onion

¼ cup onion paste

100 g green peppers

1 tablespoon of garlic paste

1 tablespoon of ginger paste

2 tablespoons of lemon juice

¼ cup cilantro leaves

½ cup of yogurt

Salt to taste

1 kg of aromatic rice

3 tablespoons of ghee

1 cup of cooking oil

1 cup of tomatoes

1 teaspoon of ground turmeric

2 tablespoons of broken cashews

3 cardamom pods

3 cinnamon sticks

tsp garam masala powder

Boiling water


Heat the oil in a pan and sauté half of the onion until golden brown. Brown the cashews and set aside. Apply turmeric powder and salt to the fish. Heat 2 tablespoons of oil in a pan. Lightly brown the fish and set aside. In a heavy-bottomed container, heat 3 tablespoons of oil. Add the onion pasta and fry. Add ginger, garlic, chili peppers and mix well for 2-3 minutes. Add the tomatoes, yogurt and salt. Cook for a while or until the water evaporates. Add the pieces of fried fish, coriander leaves, lemon juice and a little water. Cook 2-3 minutes. Set aside.

For the rice

Wash the rice properly and let the water run out. Heat the ghee in a nonstick skillet. Add the remaining onion slices, cardamom and cinnamon sticks. Fry 2-3 minutes. Immediately add the rice. Stir and add the boiled water (1: 2 ratio) and salt. Cook over high heat until the water is absorbed by the rice. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice. Now take a container with a thick bottom and add the cooked rice in a single layer at the bottom. Add a few spoons of masala fish. Combine a little fried onion, nuts and cover with a layer of rice. Layer it, finishing with the toppings on top. Cover the container and simmer the biryani over low heat for 10-15 minutes. When it’s done, remove from the oven and serve hot.

Katol Macher Kofta


500 g katol fish

1 tablespoon of corn flour

1 teaspoon of ginger paste

½ teaspoon garlic paste

½ teaspoon garam masala powder

3 green chilli pastes

1 tablespoon of chopped onion.

½ teaspoon ground turmeric

1 teaspoon of roasted and powdered cumin seeds

½ teaspoon of salt

Oil for frying


Cut and wash the fish. Mix the pieces of fish in a food processor. Separate the bones from the fish. In a bowl add all the ingredients except the oil. Mix well. Make small round balls or chops from the fish mixture. Heat oil in a skillet. Place the fish balls in the hot oil. Fry the kofta until golden brown. Remove from the oil and serve.

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