This spicy fried fry served with crunchy curry leaves and sliced lemon is a crowd-pleaser.
A tantalising mix of Bedgi chillies, coriander and tamarind, make the MasterChef winner's dish taste so heavenly.
Jazz up your dinner menu with Kerala-style nethili or anchovies fish fry which goes well with steamed rice and a comforting bowl of dal.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
We have already introduced you to a bunch of delectable fish curry recipes. It's now time to delve into the best of preparations for frying up fish. We threw in too a grilled recipe and a partially baked dish. Read on and start drooling!
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
We have already introduced you to a bunch of delectable fish curry recipes. It's now time to delve into the best of preparations for frying up fish. We threw in too a grilled recipe and a partially baked dish. Read on and start drooling!
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Sona Bahadur's Goa currython yielded interesting results.
Stop frying your masala fish. Eliminate excess oil by baking it.
An introduction to the mellow flavours of Mizo cuisine.
Two homemade treats that will transform your Christmas celebration into a glorious one.
The love-affair between kappa and meen gets a fresh twist.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
The dish is packed with aromatic spices and has a great bite to it.
It pairs brilliantly with appams, neer dosas and steamed rice.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
With hilsa prices soaring, when you do cook it you need the finest recipe.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Dive into Malaysia's vibrant food culture with this delicious coconut milk-infused rice dish served with a bunch of accompaniments.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Reshma Aslam fishes these two recipes out of (what we imagine) must be her very thick recipe book! :-)
Two South Indian recipes to be served with rice.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Just 30 minutes and some basic ingredients are all you need to get this awesome basa capsicum dish, says reader Jayati Saha.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances