The Weekend Platter: Two Easy Fish Recipes

• 500 g fish (rohu, surmai, pomfret or your choice)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1½ tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 2 tbsp oil
• Salt to taste
• 1 cup water
• Fresh coriander
• 1 tsp lemon juice

Method

1. Marinate fish with salt and ½ tsp turmeric for 15–20 minutes.
2. Lightly fry the fish pieces in a little oil until they are just golden. Remove and keep aside.
3. In the same pan, sauté onions until golden. Add ginger-garlic paste.
4. Add tomatoes and cook until soft and the oil begins to separate.
5. Add chilli powder, coriander powder, cumin powder, remaining turmeric and salt.
6. Add water and simmer for 5–7 minutes.
7. Gently add the fried fish and cook on low heat for another 7–8 minutes.
8. Sprinkle garam masala and coriander. Finish with lemon juice.

Best with: steamed rice, jeera rice or roti.

🐟 2. Lemon-Garlic Pan-Fried Fish

Ingredients

• 500 g boneless fish fillets
• 5–6 garlic cloves, finely chopped
• 1 tbsp lemon juice
• ½ tsp turmeric
• ½ tsp black pepper
• ½ tsp chilli flakes or chilli powder
• Salt to taste
• 1 tbsp butter
• 1 tbsp oil
• 1 tbsp chopped coriander
• Lemon wedges

Method

1. Mix fish with lemon juice, turmeric, pepper, chilli and salt. Marinate for 15 minutes.
2. Heat oil and butter in a non-stick pan.
3. Add chopped garlic and sauté for about 30 seconds.
4. Place the fish fillets in the pan and cook for 3–4 minutes on each side, depending on thickness.
5. Spoon the garlic-butter mixture over the fish while cooking.
6. Once the fish is cooked and lightly browned, sprinkle coriander and squeeze fresh lemon over it.

Best with: sautéed vegetables, salad, or simply toasted bread.

Tip: If you’re using a delicate fish such as pomfret or basa, avoid turning it repeatedly—it can break easily.

Note:

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