Now that the fishing ban has been lifted, it’s the perfect time to make mealtimes interesting with delectable fish and seafood recipes with our fresh fare from the sea like Mackerel, Seer, Sea Water Prawns and more. #Backinseason
But before you dive in, it’s important to understand why the seasonal fishing ban is important for the ecosystem, and how you can be a responsible fish consumer.
Wait, What fishing ban?
Every year, the President of India on behalf of the department of fisheries (under the Union Ministry of Fisheries, Animal Husbandry and Dairying) issues a ban on all fishing activity on the East coast (West Bengal, Odisha, Andhra Pradesh, Puducherry, Tamil Nadu, Andaman & Nicobar Islands) and the West coast (Gujarat, Daman & Diu, Karnataka, Goa, Maharashtra, Kerala, Tamil Nadu and Lakshadweep Islands) for a period of 45-62 days.
What is the reason for the seasonal fishing ban?
The seasonal ban on fishing is necessary to maintain a healthy level of species population and sustain marine life. The monsoon season is most conducive for spawning, hence the fishing ban comes into effect to allow sea fish species to breed without any hindrance.
This period is vital for ensuring that we never overfish and that there is balance. While sustainability is the primary objective of the seasonal fishing ban, it is also an intervention to protect fishermen from the dangerous and unpredictable weather conditions out at sea caused by the monsoons.
Read more about the ban and about Licious’ take on it
Our experts thoroughly clean, descale and cut your fish & seafood before our delivery heroes drop it off at your doorstep. If you are a fish lover. Don’t wait. Order our fresh catch from the sea now!
We have a whole gamut of expertly-crafted cuts, such as fillet, steaks, boneless cubes and more to choose from. Pick your favourite and make delicious treats with our fish and seafood. Here are five quick recipes that you can rustle up with our various cuts:
Lemon garlic fish with Seer fish fillet
What can be more appetizing than a hot lemon garlic fish for dinner? Here’s a quick recipe that you can try with our fresh Seer Fish Fillet.
Lemon Garlic Fish Recipe
Preheat your oven to 190℃.
Grease your grill with cooking spray.
Wash the fish fillets under cold running water and pat dry with paper towels.
In a baking dish, place the fish fillets in order.
Pour lemon juice evenly all over the fish fillets.
Drizzle butter, along with pepper, garlic and parsley.
Bake for about 30 minutes until the fish is off-white and flakes when forked.
Garnish with parsley and serve immediately.
Ayala curry, or Mackerel fish curry with Mackerel curry cut
The spicy and delicious staple from Kerala is a winner for days you’re craving comfort food. Make this delicious dish with our cleaned Mackerel Curry Cut.
Ayala Curry Recipe (Mackerel Fish Curry )
Heat coconut oil in a kadhai or in a clay pot (a.k.a manchatti)
Add mustard seeds and let them splutter for a few seconds before adding your curry leaves
Add your shallots, green chillies and ginger-garlic paste and fry until fragrant and the shallots turn translucent
Add the tomatoes and saute until mushy; mash it with a spoon if required
Meanwhile, mix the turmeric, fenugreek, red chilli and Kashmiri chilli powders together in another bowl. Add a few drops of water to make a thick paste
Add this mixture to the pan and fry until cooked (for 2-3 mins)
Add a few glasses of water until it reaches your desired consistency and bring to a boil. Add salt.
Add the kadampuli or piece of tamarind and let the mixture boil for 5-8 minutes until the flavours become prominent in the gravy
Add your pieces of ayala and reduce the flame to medium. Let it cook for another 5-8 minutes, covered.
Optional: you can pan fry some slices of small onions to top off the curry
Remove from the heat and serve with rice
Patra Ni Macchi with Pomfret steak:
If you’re a fish lover then this lip-smacking recipe is just the one for you. Whip up this Parsi specialty with our cleaned and fresh Pomfret Steaks.
Patra Ni Macchi - Parsi Style Steamed Fish
Rub the fish with salt and turmeric and let it marinate for 30 minutes.
In a blender, add coriander, mint leaves, cumin seeds, grated coconut, green chillies, garlic cloves, salt, sugar and lime juice. Blend the ingredients into a thick paste.
Make thin slits on both sides of the fish. Spread the chutney all over the fish, making sure to add some in the slits.
Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet. Place the fish over the leaf. Wrap the leaf around with the thread to keep it secure and tight. Place the fish in a steamer with simmering water. Steam the fish for 15 to 20 minutes.
Serve hot in the banana leaf itself. If you don’t have Banana leaf then you can use aluminium foil to wrap and steam the fish.
Recipe Tip For ease of wrapping and steaming, warm up the Banana leaves on the burner. You can also flip them in a hot pan for a few seconds until they turn soft.
Frequently Asked Questions
Can I bake the fish instead of steaming? Yes. Preheat the oven to 190-degree Celsius. Place the wrapped fish in a baking tin. Sprinkle some vinegar and water over the parcels and bake the fish for about 20 minutes.
Prawn Malai Curry with Whole Scampi/Giant Prawns:
This Bengali specialty is fit for a feast. Spicy, creamy and delicious; pair it with a fragrant bowl of Basanti Pulao and we’re sure you’ll come back for more.
Prawn Malai Curry Recipe
Since you're using whole prawns, you can skip right to prep and cooking. A kilogram of prawns will feed 6 people. This recipe has been created keeping that number in mind. You can adjust it for larger or smaller groups.
Coat your prawns in half your turmeric powder and 1 tsp of salt and let them marinate
Put your sliced onions in your grinder and make a paste
Heat up your oil in a non-stick pan and fry your prawns in batches, for roughly 45 seconds on either side. Do not overcook them, or they will become tough
Add your ghee to the remaining oil and temper your whole spices – cardamom, cloves, bay leaves and cinnamon
Next, toss in your onion paste and let this fry till golden brown
Your ginger paste is next, fry this for at least 4 minutes
Follow this with the rest of your turmeric and the Kashmiri chilli powder. If your spices stick to your pan, add a little bit of the coconut milk to loosen them
At this stage you can add the rest of the salt and green chillies. Let this cook till the oil begins to separate
Your yogurt goes in next, make sure to lower the heat and stir well to break up any lumps. Let this simmer for about 4 minutes
Now it’s time for the coconut milk
When the coconut milk begins to boil, you can put in the fried prawns. After five minutes of cooking, you are all done
As a final step, sprinkle the garam masala over the top
So, if you’re craving the taste of Bengal because you live away from home or just never knew how to make it, then this recipe should certainly fix that. There is no denying the flavour this dish holds and once you get the hang of it, it becomes really easy to execute. Don’t forget to finish off your meal with a nice sandesh or rasgulla too. Tip: If you prefer to use deshelled prawns, then we also have great tiger prawns on offer, make sure to check out our selection.
Fish soup with Salmon fillet:
A steaming bowl of fish soup is all you need on a rainy afternoon. Rustle up this quick and delicious recipe with our Salmon fillet and slurp on!
Quick Lunches: Healthy Fish Soup and Couscous
Spicy and comforting, this meal works well a nutritious lunch!
Slice your fish fillet into two and season with salt and pepper. Keep aside
Take a deep bottomed vessel and heat some olive oil in it. Once the oil is hot, add the slices of onion and garlic and cook until fragrant. Stir in the cumin powder and coriander powder
Add the tomatoes and stir until cooked through
Add the carrots, jalapenos, water or broth, salt and pepper to taste and bring to a simmer. Let it simmer for 30 minutes, covered.
Meanwhile, make your couscous. Bring a pot of water to a boil, add a teaspoon of olive oil and some salt to taste. Add your couscous in, stop the heat and let the couscous steam for 5 mins.
Taste and adjust the seasonings of your soup and remove one cup of water. Add the fish along with the parsley and let it simmer for 5-10 mins or until the fish is opaque and starts to flake. Taste and adjust seasonings if required.
Plate the couscous in a bowl and top it with the fish, vegetables and pour enough broth to immerse the couscous. Top with some fresh parsley.
Share your version of this recipe How do you make fish soup at home? What ingredients do you use? Share your version with us! You can check out all our fish recipes here. Frequently Asked Questions Which other fish can I use to make this recipe? You can use snapper fillets to make this recipe. Can I add other vegetables to this recipe? Yes. You can add any vegetables of your choice to this recipe.