Rub the fish pieces with 2 tbsp lemon juice and 1 tsp salt. Cover and marinate for 30 minutes.

In a medium bowl, combine ginger garlic paste, green chilies, red chilli powder, turmeric powder, ajwain, coriander powder, garam masala and lemon juice. Mix well with 2 tbsp lemon juice and a little water (as required) to make a thick paste.

Coat the fish pieces throughly with this spice paste. Cover and refrigerate for at least 6 to 8 hours.

Place fish in a baking tray ,baste with 1 tbsp oil and bake at 375 degrees F. for about 25-35 minutes or until cooked thoroughly.

About 20 minutes before the end of the cooking time, turn the pieces over, baste with 1 tbsp oil and return to the oven until cooked. Transfer to a serving plate and garnish with onion rings and lemon wedges.

Note: I have used salmon in this recipe. You can use any white flesh fish too.

Recipe: Only Fish Recipes RELATED RECIPES Fish in roasted moong dal gravy Fish fried rice with veggies Hyderabadi Fish Curry Chilli fish Fish biryani Ingredients: 2 lbs of fish 3 tbsp of ginger garlic paste 4 tbsp lemon juice 2 tsp red chili powder 3-4 green chilies, crushed 2 tsp coriander seeds, freshly powdered 1/2 tsp turmeric powder 1 tsp ajwain 2 tsp garam masala powder Salt, as required 2 tbsp oil lemon wedges and red onions, cut into rings, for garnish (less)

Dry roast the mung beans, till you get a rich golden color. Pressure cook the mung beans till they are half cooked.

The beans should break easily. Keep aside.

In a blender, add the chopped onions and ginger, blend it to a fine paste. Keep aside.

In a non-stick skillet, heat oil and shallow fry the fish till it turns golden brown on both sides. In the remaining oil, add the ginger and onion paste, 1 tsp turmeric and fry for a minute.

Then add curd, sugar and salt and fry all the ingredients well by constantly stirring for a minute or two. Add the half cooked mung beans, add sufficient water and cook for 5 minutes on medium heat till all the flavors blend well.

Next add the fish pieces and cook for another 5 to 7 minutes or until the mung beans and fish are fully cooked. In a small non stick skillet, heat 1 tbsp ghee/butter, add cumin.

When it starts to sputter, add the rest of the ingredients and fry well. Add the seasoning on the fish curry, and mix well.

Recipe: Only Fish Recipes RELATED RECIPES Spicy Goan Baked Fish Masoor dal Rajma paratha Cheesy, crunchy vegetable pie Sprouts rice Ingredients: 1 lb. kingfish, cut into 2-inch fillets 2 medium sized onion, chopped 1-inch piece of ginger 1 cup moong dal (or mung beans), roasted 1 tsp turmeric powder 2 tbsp curd 1/2 tsp sugar Salt, as required Oil, as required Water, as required 1 tsp garam masala powder 1 tbsp Ghee/butter Ingredients for seasoning: 1 tsp whole cumin 2-3 bay leaves 2 whole red chillies (less)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Recipe and image: Dishes from My Kitchen RELATED RECIPES Spicy Goan Baked Fish Bread cutlet Vegetable Masala Sandwich Chocolate chip cookies Eggless jam biscuits Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Recipe and image: Dishes from My Kitchen RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Eggless brownie Spicy Goan Baked Fish Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

Peel and chop the ginger lengthwise into slender pieces resembling match sticks. Grind green chillies, coriander and turmeric powder into a thick paste adding a few drops of water if required.

Heat 1 tbsp of oil in a pan and add the crushed peppers and the cumin seeds. When they crackle add asafoetida, besan and the ground paste at half minute intervals and saute together for two more minutes and switch off flame and then add the ginger.

Peel the cooked bananas and mash well. Add the banana mash and salt to the sauteed paste.

Knead together into a thick dough. Take a lemon size ball of the banana mixture and flatten it on your palm.

Make a hole in the center . Arrange a batch of banana rings on a greased hot tava, pour a spoon of oil around each banana ring and roast on low flame.

Turn over and cook the flip sides of the banana rings till they become golden in colour. Remove the spicy banana rings on to a plate.

Enjoy with tomato sauce, mint chutney or any other delicious dip of your choice. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Raw banana kofta curry Spicy Guava Salad Malabar chemeen biryani Spicy Goan Baked Fish Raw garlic chilli chutney Ingredients: 2 - raw bananas, large 3 - green chillies 1/2 bunch - green coriander leaves 1/4 tsp - turmeric powder 1/2 tsp - pepper (coarsely crushed) 1 tsp - cumin seeds 1 pinch - asafoetida Fresh ginger, a big piece 2 tbsp - Bengal gram flour (besan) 3/4 tsp - salt Cooking oil, for seasoning and roasting (less)

Keep aside. Heat 3 tsp oil in a non-stick skillet.

Add mustard seeds and cumin seeds in the oil. When it starts to sputter, add the fenugreek seeds; once you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves and onion.

Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes.

Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.

(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering.

Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.

Recipe: Only Fish Recipes RELATED RECIPES Malvani prawn curry Shrimp cucumber stir fry Zesty mango rice Mango salad Mango honey delight Ingredients: 1 lb. cat fish ,cut into 2-inch pieces 2 cups of tamarind juice 2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder 4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder 4 to 5 - curry leaves 3 tsp oil Salt, as required 1/4 tsp - sugar (less)

Keep aside. Heat 3 tsp oil in a non-stick skillet.

Add mustard seeds and cumin seeds in the oil. When it starts to sputter, add the fenugreek seeds; once you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves and onion.

Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes.

Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.

(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering.

Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.

Recipe: Only Fish Recipes RELATED RECIPES Malvani prawn curry Shrimp cucumber stir fry Zesty mango rice Mango salad Mango honey delight Ingredients: 1 lb. cat fish ,cut into 2-inch pieces 2 cups of tamarind juice 2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder 4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder 4 to 5 - curry leaves 3 tsp oil Salt, as required 1/4 tsp - sugar (less)

Heat oil in a non stick skillet and fry the fish on medium heat for a minute on both sides. Keep aside.

In the remaining oil, add cumin seeds. Once it starts sputtering, add ginger and garlic paste.

Cook for two minutes and add half a cup of water, stirring constantly until it turns brown. Add red chilli powder, turmeric powder, coriander powder and salt, fry it well.

Then add curd, a little at a time and keep stirring until you get a thick consistency. Add fish pieces now in the curry, add a little water and let it simmer in low heat until the fish is fully cooked.

Garnish with fresh coriander leaves . Serve hot with rice.

Recipe and image: swetawriter RELATED RECIPES Raw banana kofta curry Soya chunks vegetable curry Meen moilee with rice Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: 1 lb pomfret, cut into one inch pieces 1 tbsp Ginger and garlic paste 1 tsp Red Chilli powder 1/2 tsp Turmeric powder 1 tsp coriander seeds, powdered 1 tsp white cumin seeds 1 cup plain yogurt Salt, to taste Cooking oil, as required (less)

Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala. Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.

Keep marinated for 10 to 15 minutes. Heat 2 and 1/2 tbsp of oil in a non stick skillet, shallow fry the fish pieces till it turns a medium golden brown color on both the sides, keep aside.

In the same skillet, heat 2 tbsp of oil, add the chopped onion and fry till translucent, add the rest of the masala paste along with fish masala/garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish. Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.

Lastly, slide in the fish pieces, and let cook covered for another 5 minutes on medium heat until all the flavors blend well. Remove skillet off the heat.

To temper, heat a little oil, add the curry leaves and chopped green chillies. Add the tempering to the fish masala, serve hot with rice/chapatis.

Recipe: Only Fish Recipes RELATED RECIPES Crispy fish kachori with spinach Flax masala rice Rohu fish and vegetable soup Spicy red chilli prawn masala Kheema and val dal masala curry Ingredients: 2 lbs Spanish mackerel 2 large onions/2 cups of chopped onion 1 and 1/2 tbsp chili powder, adjust heat level according to your taste 1 and 1/2 tbsp garlic paste 1 tbsp ginger paste 1/2 tsp turmeric powder 1 tbsp cumin seeds, roasted and powdered 1 tsp carom seeds/ajwain seeds, roasted and powdered 1/2 tsp fish masala/garam masala powder Juice of half a lemon 2 tbsp tamarind pulp Salt to taste Oil as required For tempering: A handful of curry leaves 2 to 3 green chilies, chopped (less)

When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution. Fry one side of the fish for about 3-4 minutes and then turn the pieces.

Fry the other side also for the same time till the fish becomes golden brownish in color. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside.

Dash some black cumin in the container and vegetables (tomatoes, onions, parwal) to it. Cook till the vegetables become soft.

Add spices (turmeric powder and coriander powder) to it. You will get a typical essence (mustard oil and vegetables) which will make you spellbound.

You will feel the ambience of a typical Bengali cuisine. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables.

Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup. You may add slit green chillies to it.

Enjoy the rohu fish soup along with steaming rice. Recipe and image: swetawriter RELATED RECIPES Mango chamandi Homemade peanut butter South Indian fish curry with tamarind Spinach and mango shorba Chicken noodles soup Ingredients: 1 - rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned) Mustard oil for frying 1 tsp - turmeric powder Black cumin, a pinch 1/2 tsp - coriander powder 1 - tomato, medium sized, chopped into smaller pieces 2 - green chillies, slit 2 - parwal (deseeded and cut into quarter pieces) 1 - onion, medium sized, chopped into smaller pieces Salt according to taste (less)