Steamed fish is the first dish I learned how to cook. My mother showed me how to season the fish, determine how long to steam it and how to sizzle the aromatics with hot oil. Steamed fish is a ...

For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest.

Season fish with ½ tablespoon turmeric and a generous pinch of salt. Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds.

If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from ...

Make cuts on both sides of the fish with a sharp knife. Rub this paste all over the fish and let it sit for about 10 minutes.

Heat some butter in a pan. Saute ginger and chopped green chillies. Pour tomato puree into the pan and cook until it starts ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce ...

With a creamy sauce of tomatoes and coconut milk, this South Indian–inspired tilapia masala bursts with sweet flavors and warm, earthy aromas. Perfect for weeknight dinners or special feasts, it ...

About Masala Fried Pomfret Recipe: A super easy masala fish, marinated in a range of spices and coated in semolina before frying. Served with a sweet and tangy warm cabbage and kiwi salad.

Fish fillets marinated in ginger-garlic paste and a mix of flavourful spices, then dipped in kasundi paste and grilled over a pan until done. Make this Punjabi-style kasundi fish tikka as an appetizer ...

Namaste, food lovers! Monsoon cravings, festive gatherings, or simply a cozy evening at home. There’s nothing quite like biting into a hot, crispy pakora. Today, we’re diving into a beloved ...