Tawa Fish Recipe

                             

Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos 

Tawa Fish is a delicious, flavored, shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. An easy recipe goes well with naan, chapattis, and chutney.   

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.

Mainly to make Tawa Fish, you require fish fillets, but here I made Tawa Fish with small-sized Anushka fish, which I like more than other fish. This small fish is full of flavor, and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook.

                       

To prepare the Tawa fish marinade, mix ginger garlic paste and gram masala. Then, a fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open-air  

For the best result, follow my detailed step-by-step photo instructions and tips

                         

Recipe notes:

1. Fish: either use fish fillet or small fish, but always buy fresh fish; avoid buying stale fish, as it contains a stinky and bad taste  
2. Skillet/pan: using a non-stick pan/skillet will make your fish cooking easy, while an iron or another type of utensil may cause your fish to stick to the bottom
3. Fish rinse: The most important part of fish cooking is to rinse them thoroughly until the smell goes away. To it, simply apply some flour over the fish and leave it for 10 minutes, then wash it carefully under running water, as fish meat is so delicate and can easily be shredded. A, also you can check out my easy fried fish which I have shown the method of fish rinsing.
4. Marination: Marinating the fish and resting is the key to delicious and juicy fish, though the marination time is not so long, even then, marinating the fish with rest is an essential part of making Tawa fish or any type of fish     
5. Frying fish: Maintaining the heat of the stove is also important since Tawa fish is cooked on a flat pan with a little oil by covering it so that all spices that are applied to the fish are cooked properly on all sides. So, don’t turn the flame high; the best heat is moderately flame to cook Tawa fish.
6. Spices: I used all basic powder spices with lemon and herb, except carom, as these seeds make me acidic in my stomach, so I have to skip, but you can add them when making the batter. This spice helps to digest the food.   

For more Delicious Fish Recipes:

Tandoori fish

Fish and chips

Easy fried fish

Lahori fried fish

Fish fingers

If you have tried this Pan-Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin this recipe, firstly, wash the fish thoroughly as per my instructions. Ginger garlic paste and herbs preservation method can be found on this link kitchen hacks.

                  

Take a tray/plate to put the rinsed fish in. Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently with spices all over the sides and slit.s

Leave it aside for 20 minutes.

                   

Meanwhile, prepare the gram flour batter. It takes a mixing bowl. Squeeze the fresh lemon juice into it, then add gram flour, rice flour, and cornflour. Ginger garlic paste

                    

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder.

                   

Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color. 

                   

Give it a good stir till everything is incorporated.

                   

Now take another open tray/plate and coat each marinated fish with the prepared batter. 

                 

And keeps in the fridge for half an hour for marination.n

                               

Heat the oil in the flat pan/skillet. Place the marinated fish in the pan and put the lid on. Cook each side of the fish on a moderately low flame for 5-7 minutes.

                  

Remove the lid, flip the side, and cook the other side by covering.
                 

Once they turn a nice golden brown color on both sides, take them out from the pa.n
                      

Transfer to the serving dish.
                 

Serve hot with chapatti, naan, and chutne.y

                                     

Tomato Fish Curry Recipe

Tomato Fish Curry | Tomato Fish with step-by-step photos.

This fish curry is a thick, spicy, and aromatic seafood dish that is fairly easy to prepare and absolutely delicious. My version of spicy tomato fish curry is inspired by my family. I fondly remember the days when my grandmother would make it to serve with plain rice.

 

While you may have tried various types of tomato fish curry, this one offers a unique flavor that sets it apart from other recipes. As I learned to cook with my mother and older sister, I noticed that they often used very few spices, yet their meals were always full of flavor and aroma. Personally, I have always loved seafood, and fish has always been my favorite.

                         

I learned that adding too many spices can ruin a meal. Using just a few spices often makes your dish tastier than heavily spiced versions. 

 

In this recipe, I used small fish called mushka to make curry. I prefer smaller fish because they are more delicious than larger ones. The upper part of the fish is best for making a gravy-based curry. However, you don’t have to use the same type of fish; you can choose any fish you like, whether big or small.

So let's begin 

Tips:

To prepare this delicious seafood curry, start by thoroughly rinsing the fish with flour and turmeric to eliminate any fishy odor. 

 

In my previous post about the fried fish recipe, I explained how to properly wash fish; you can find that on my blog.

 

Before cooking, lightly fry the fish. Once you add the fish to the gravy, avoid stirring with a spoon, as this may cause the fish to break apart. Instead, gently shake the pot to mix the ingredients.

 

Using mustard oil can enhance the flavor of your fish curry compared to other cooking oils. 

 

Remember that fish is rich in minerals, vitamins, and iron, so be careful not to add too much salt, as it can make the dish taste bitter. 

 

It's also important to use a large-capacity pot or pan when cooking fish curry to ensure that the pieces do not break.

If you have tried this Tomato Fish Curry, then don’t forget to rate the recipe. You can also follow me on social media.

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Take all ingredients and prepare all veggies.

Rinse the fish with flour and turmeric powder.

Place all washed fish pieces on the tray.
                        

Put the chopped onion and garlic cloves in the grinding jar.

Blend them till a fine and smooth paste, set aside.

Take a medium-sized bowl and prepare spiced yogurt. Add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well. Set aside.

                       

                  

Take another separate large bowl, put all the washed fish pieces, then add lemon juice and a bit of salt.

                      

Rub the salt and lemon juice gently with the fish pieces, then set aside for 10 minutes.
                        

Place a non-stick frypan on the flame and pour a little oil.
                               

Lightly fry fish pieces on both sides for a minute, place all fish pieces on the plate/tray, and set them aside.
        

On the other hand, place a large capacity pot/wok on the flame, pour oil, heat it, then add dried fenugreek seeds, let them crackle for a few seconds, then add onion, ginger, and garlic paste, cook the onion paste on a medium flame for 10 minutes.                

    

Once the water has evaporated, reduce the heat, then pour the spiced yogurt and tomato puree together, and stir to mix well.

Further, cook the onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy. Now pour 50 ml of hot water into the gravy, and bring it to a boil.

Put half-chopped coriander leaves and green chilies, place the fish pieces in the pot/pan, and cook the fish pieces with masala on a medium flame for 2-3 minutes.

Don't stir the spoon in the pot after adding fish pieces; just shake it up with a kitchen napkin.

Then reduce the heat to low and add the remaining chopped coriander leaves and green chilies.

Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shred_Tomato fish is done now, transfer to the serving bowl or plate.

Now ready to serve with plain rice,rumali roti, and naan 

                               

Fried Fish Recipe

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and is a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns a nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish; you can use any kind of fish that you like most. :)    

If you have tried this Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, and water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep ithem n the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now, put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.

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Flip and cook the other side on medium flame till it turns to a crispy crust on top. Repeatthe same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.
                          

Now ready to serve with hot sauce, rumali roti, and naan