Sardine Varuval (Dry Style) by Navaneetham Krishnan

Simply simple. Yet crazily yum with rice,tosai or toast

Sardine Rendang by Navaneetham Krishnan

Immersed with the intoxicating aroma of coconut and all the fragrant herbs.

Bean Sprouts And Salted Fish Stir-Fried by Navaneetham Krishnan

Simple and no-nonsense dish, simply good with just a plate of rice.

Fried Kembung (Mackerel) With Assam Sauce by Navaneetham Krishnan

Spicy-sweet-sour and aromatic sauce/dip.

Fish soup by Shandiola colebrooke

Hearty healthy fish soup good for any occasion

spring rolls Spanish style. by Aherrera

Instant Tom Yam Noodle Soup by Navaneetham Krishnan

Spicy and tangy tom yam flavors but reached out with instant noodles in a simplified style.

Spicy Tuna With Potatoes by Navaneetham Krishnan

It's an anytime trick in the kitchen; savory with fragrant textures playing on the tongue.

Grilled Unagi by Navaneetham Krishnan

fresh spin and delightful twist to the store bought unagi

Easy Fish Fillet by ShaleeDP

This is one of my daughter's favorites. She likes the cream dory fillets dipped in tartar sauce. Try it too!

Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali Pradhan

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.…

Amritsari Fish- A popular street food of Punjab by Sonali Pradhan

Amritsari Fish, a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets corner of Amritsar. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer for your cocktail party or side dish for your main course. I prepared…

Murrel Fish Curry by Paul Anderson Lumen

Indian food recipes.. Fish Curry!

Tasty Steamed Teochew Pomfret In Foil by Blackswan

To make a good dish of Pomfret, the fish has to be as fresh as possible. Mum also said it’s important to get White Pomfret, the more expensive one. I’ve also been repeatedly reminded that a decent Teochew would never serve Black Pomfret to any distinguished guests :)

Garden Salmon Loaf by BearNakedBaker