Origin Indian Fish Curry

Fish curries are enjoyed all along India’s coasts, with countless variations from Kerala to Bengal. This version draws inspiration from South Indian recipes, highlighting coconut milk, curry leaves, and warm spices for a silky, aromatic sauce.

What I Love About This Recipe

It’s so flavorful without requiring hours of cooking. The fish stays delicate and moist, and the curry tastes even better when you let it rest a little before serving.

Also Read : Traditional Sauerbraten

Indian Fish Curry

Recipe by RecipeWikkiCourse: Main CourseCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Indian Fish Curry is a flavorful and aromatic dish made with tender fish simmered in a spiced gravy of onions, tomatoes, garlic, and a blend of traditional Indian spices. Regional variations may include coconut milk, mustard seeds, or tamarind for added depth and richness. Served hot with steamed rice or flatbreads, this curry offers a perfect balance of heat, tang, and fragrance. It’s a beloved staple in coastal Indian cuisines, especially in Kerala, Bengal, and Goa.

Ingredients

• 1½ lbs firm white fish (cod, halibut, or tilapia), cut into chunks

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 medium tomatoes, chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp Kashmiri chili powder or paprika

• 1 cup coconut milk

• ½ cup water or fish stock

• Salt, to taste

• Fresh cilantro, for garnish

• Lime wedges, for serving

Directions

• Heat oil in a deep skillet or pot over medium heat.
• Add onions and cook until soft and golden, about 5–7 minutes.
• Stir in garlic and ginger; cook 1–2 minutes until fragrant.
• Add chopped tomatoes, coriander, cumin, turmeric, and chili powder. Cook 5–6 minutes, stirring, until tomatoes soften and oil begins to separate.
• Pour in coconut milk and water. Bring to a gentle simmer.
• Season sauce with salt.
• Add fish pieces carefully. Simmer 6–8 minutes until fish is cooked through and flakes easily.
• Garnish with fresh cilantro.
• Serve hot with steamed rice and lime wedges.

Notes

• For extra heat, add a chopped green chili with the garlic and ginger.
• You can also use shrimp or scallops instead of fish.
• Curry tastes even better after resting for 30 minutes to let the flavors meld.

The post Indian Fish Curry appeared first on RecipeWikki.

Origin My Mango Lassi

Lassi is a traditional Indian yogurt drink, enjoyed sweet or salty. Mango lassi became globally popular as a fruity, dessert-like variation, especially loved during mango season and hot summers.

What I Love About This Recipe

It’s pure sunshine in a glass. The creamy texture, natural mango sweetness, and gentle spices make it feel like a treat, yet it’s super easy and made with just a few ingredients.

Also Read : Chicken Pot Pie Pasta Bake

My Mango Lassi

Recipe by RecipeWikkiCourse: Drinks Wikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 cup ripe mango pulp (fresh or canned)

• ¾ cup plain yogurt (full-fat or Greek)

• ½ cup cold milk or water (adjust for thickness)

• 1–2 tbsp sugar or honey (adjust to taste)

• ¼ tsp ground cardamom

• Ice cubes (optional)

• Optional garnish: crushed pistachios, saffron strands, or a mango slice

Directions

• Add mango pulp, yogurt, milk (or water), sugar, and cardamom to a blender. Blend until smooth and frothy.
• Taste and adjust sweetness or thickness as needed. Add ice cubes if desired and blend again.
• Pour into chilled glasses and garnish with pistachios, saffron, or a mango slice. Serve immediately.

Notes

• Use Alphonso or Kesar mangoes for the richest flavor.
• For a vegan version, swap yogurt and milk with plant-based alternatives like coconut yogurt and almond milk.
• Can be stored in the fridge for up to 24 hours — stir before serving.

The post My Mango Lassi appeared first on RecipeWikki.

Origin Chickpea Tikka Masala

Tikka masala is thought to be a UK-born adaptation of Indian cuisine, blending traditional Indian spices with a creamy curry base. This plant-based version honors those bold flavors while offering a wholesome, protein-rich alternative.

What I Love About This Recipe

It’s cozy and satisfying, and comes together surprisingly quickly. The chickpeas soak up all the flavor, and the sauce is the perfect mix of tangy, creamy, and spiced — ideal with rice or naan.

Also Read : Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Chickpea Tikka Masala

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp grated ginger

• 1½ tsp ground cumin

• 1½ tsp garam masala

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (adjust to taste)

• 1 (14 oz) can crushed tomatoes

• 1 cup canned coconut milk or heavy cream

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden, about 8 minutes.
• Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
• Add all dry spices and toast for 30 seconds. Stir in crushed tomatoes and cook for 5–6 minutes until slightly thickened.
• Add chickpeas and coconut milk (or cream). Stir to coat and simmer for 10–15 minutes.
• Season with salt and lemon juice or amchur, if using. Simmer until sauce is creamy and well combined.
• Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

• For extra flavor, roast the chickpeas with spices before adding them to the sauce.
• Add a handful of spinach for a nutritional boost.
• Keeps well and tastes even better the next day!

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Origin Mulligatawny Soup

Mulligatawny, meaning “pepper water,” originated in South India as a spicy broth. It evolved during British colonial times, incorporating ingredients like lentils, apples, and cream, becoming the fusion soup enjoyed worldwide today.

Why You’ll Love This Recipe

This soup beautifully balances spicy, savory, and creamy elements. It’s nourishing, filling, and flexible — great for meal prep or a cozy dinner. Plus, it’s easy to make vegetarian or vegan with simple substitutions.

Also Read : Strawberry Cheesecake Dump Cake

Mulligatawny Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

213

kcal

Ingredients

• 1 cup red lentils, rinsed

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 carrots, diced

• 1 apple, peeled and chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 4 cups vegetable or chicken broth

• 1 cup coconut milk or cream

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions

• Heat oil or ghee in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
• Add carrots, apple, and spices. Cook for 2–3 minutes, stirring frequently.
• Stir in the lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are soft.
• Use an immersion blender to puree the soup until smooth (or leave slightly chunky if preferred).
• Stir in coconut milk or cream. Heat through but do not boil.
• Season with salt and pepper to taste.
• Garnish with fresh cilantro and serve hot.

Notes

• For a vegan version, use oil and coconut milk.
• Add cooked chicken or shrimp for a non-vegetarian twist.
• Adjust spices to your heat preference.
• Serve with naan or crusty bread for a complete meal.

The post Mulligatawny Soup appeared first on RecipeWikki.

Origin Chili Garlic (Homemade) Paneer

Chili Garlic Paneer comes from the popular Indo-Chinese cuisine, which blends traditional Indian ingredients with Chinese cooking techniques and bold, spicy flavors. It’s a go-to dish in Indian restaurants and street food stalls.

Why You’ll Love This Recipe

This recipe balances heat, garlic, and tang perfectly. The paneer stays soft inside but gets a crispy, spicy coating outside. It’s ideal for dinner parties, snacks, or anytime you want a flavorful, meat-free treat.

Also Read : Strawberry Shortcake Ice Cream Cake

Chili Garlic (Homemade) Paneer

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 250g paneer, cut into cubes

• 2 tbsp oil

• 1 tbsp cornstarch

• 1 tbsp all-purpose flour

• 4–5 garlic cloves, finely chopped

• 2 green chilies, finely chopped

• 1 medium onion, sliced

• 1 bell pepper, sliced

• 2 tbsp soy sauce

• 1 tbsp chili sauce (adjust to taste)

• 1 tsp vinegar

• 1 tsp sugar

• Salt to taste

• Fresh coriander or spring onions for garnish

Directions

• In a bowl, toss paneer cubes with cornstarch and all-purpose flour until evenly coated.
• Heat oil in a pan and shallow fry the paneer cubes until golden and crispy. Remove and set aside.
• In the same pan, add a little more oil if needed and sauté garlic and green chilies until fragrant.
• Add sliced onions and bell peppers; stir-fry for 2–3 minutes until just tender but still crunchy.
• Mix in soy sauce, chili sauce, vinegar, sugar, and salt. Stir well to combine the sauce.
• Add the fried paneer cubes back into the pan and toss to coat everything evenly with the sauce.
• Cook for another 2 minutes to let the flavors meld.
• Garnish with fresh coriander or spring onions and serve hot.

Notes

• Adjust chili sauce based on how spicy you want it.
• You can bake or air-fry paneer for a healthier version.
• Serve with fried rice, noodles, or as a standalone appetizer.

The post Chili Garlic (Homemade) Paneer appeared first on RecipeWikki.

Origin Indian Chicken Curry

Indian chicken curry has roots that stretch back centuries, with regional variations all over India. The combination of aromatic spices and slow-cooked chicken creates a dish that reflects India’s rich culinary heritage.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between spicy, tangy, and savory flavors. It’s straightforward to prepare, uses simple ingredients, and delivers a hearty meal that pairs beautifully with rice or Indian breads like naan and roti.

Also Read : Carrot Bundt Cake

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb (450g) chicken pieces (bone-in or boneless)

• 2 tbsp oil or ghee

• 2 large onions, finely sliced

• 2 tomatoes, pureed or chopped

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• 1 cup water or chicken stock

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Directions

• Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add pureed tomatoes and cook until oil starts to separate from the masala.
• Mix in turmeric, coriander, cumin, red chili powder, and salt. Cook spices for a minute.
• Add chicken pieces and sauté until they are coated well with the masala.
• Pour in water or stock, cover, and simmer on low heat for 25–30 minutes until the chicken is tender and cooked through.
• Stir in garam masala and cook for another 2 minutes.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Notes

• Use bone-in chicken for more flavor, but boneless works too.
• Adjust spice levels according to your taste.
• For a richer curry, add a splash of cream or coconut milk toward the end.
• Leftovers taste even better the next day!

The post Indian Chicken Curry appeared first on RecipeWikki.

Origin Lamb (Gosht) Biryani

Biryani has roots in Persian and Mughal cuisine and is beloved across India, Pakistan, and beyond. The lamb version is especially popular for its rich taste and hearty texture.

Why You’ll Love This Recipe

It’s a perfect blend of tender meat, fragrant rice, and bold spices that come together to create a dish that’s both comforting and celebratory.

Also Read : Marinated Shrimp & Succotash Toasts

Lamb (Gosht) Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

294

kcal

Ingredients

• 1.5 lbs (700g) lamb, cut into chunks

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 2 large onions, thinly sliced

• 1 cup plain yogurt

• 3-4 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 2 tsp garam masala

• 1 tsp cumin seeds

• 4-5 whole cloves

• 2-3 green cardamom pods

• 1 cinnamon stick

• 2 bay leaves

• ½ cup chopped fresh cilantro and mint

• 4 cups water or as needed

• 4 tbsp cooking oil or ghee

• Salt to taste

• Optional: Saffron strands soaked in 2 tbsp warm milk

Directions

• Cook lamb: Heat oil or ghee in a heavy pot. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté until fragrant. Add onions and cook until golden brown.
• Add ginger-garlic paste and green chilies; sauté for 2 minutes.
• Add lamb pieces, turmeric, red chili powder, and salt. Cook on medium heat until lamb starts to brown.
• Stir in yogurt, half of the chopped cilantro and mint. Cover and cook on low heat until lamb is tender (about 45-60 minutes), adding water if needed.
• Prepare rice: Boil water in a large pot with salt. Add soaked rice and cook until 70% done. Drain and set aside.
• Layering: In the pot with cooked lamb, spread half of the partially cooked rice. Sprinkle some garam masala, cilantro, and mint. Layer the remaining rice on top.
• Pour saffron milk over the rice (if using). Cover tightly with a lid. Cook on very low heat for 20-25 minutes (dum cooking) to let flavors meld.
• Serve: Gently fluff the biryani before serving. Garnish with fried onions or extra herbs if desired.

Notes

• Use bone-in lamb for deeper flavor but increase cooking time accordingly.
• For a vegetarian twist, substitute lamb with mixed vegetables or paneer.
• Serve with cooling raita or salad for balance.

The post Lamb (Gosht) Biryani appeared first on RecipeWikki.

Origin Shrimp Biryani

Biryani originated in the Indian subcontinent, influenced by Persian and Mughal culinary traditions. This shrimp version offers a coastal twist, popular in regions where seafood is abundant.

Why You’ll Love This Recipe

It’s packed with bold spices, yet surprisingly easy to make. The shrimp cooks quickly, keeping it tender and juicy, while the rice absorbs all those wonderful flavors. Perfect for special occasions or a hearty weeknight dinner!

Also Read : Chile-Lime Salmon Cakes with Arugula Salad

Shrimp Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

2794

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 cups basmati rice

• 1 large onion, thinly sliced

• 2 tomatoes, chopped

• 3 tbsp yogurt

• 3 tbsp cooking oil or ghee

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tbsp biryani masala or garam masala

• 1 tsp cumin seeds

• 4 green cardamom pods

• 4 cloves

• 2 bay leaves

• 1 cinnamon stick

• Fresh cilantro and mint leaves, chopped

• Salt to taste

• Juice of 1 lemon

• Water as needed

Directions

• Rinse and soak rice: Wash basmati rice until water runs clear. Soak for 30 minutes, then drain.
• Cook shrimp: Heat 1 tbsp oil in a pan. Add shrimp, turmeric, chili powder, and salt. Cook until just pink (about 2-3 minutes). Remove and set aside.
• Prepare masala: In the same pan, heat remaining oil. Add cumin seeds, cardamom, cloves, bay leaves, and cinnamon. Sauté until fragrant. Add onions and cook until golden brown.
• Add tomatoes and spices: Stir in ginger-garlic paste and cook for 1 minute. Add tomatoes, biryani masala, and salt. Cook until oil separates from the masala.
• Mix shrimp and yogurt: Add shrimp back to the pan. Stir in yogurt and half the chopped cilantro and mint. Cook for 2 more minutes.
• Cook rice: Boil water with salt. Add soaked rice and cook until 70% done. Drain water.
• Layer biryani: In a heavy-bottom pot, layer half the rice, then the shrimp masala, then the remaining rice. Sprinkle lemon juice, remaining herbs, and a drizzle of ghee if desired.
• Dum cooking: Cover pot with a tight lid. Cook on low heat for 20 minutes to let flavors meld.
• Serve: Gently fluff biryani before serving. Enjoy with raita or salad.

Notes

• Use fresh shrimp for best taste.
• Adjust spice levels to your liking.
• Leftovers taste even better the next day!

The post Shrimp Biryani appeared first on RecipeWikki.

Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

The post Kakadi Koshimbir appeared first on RecipeWikki.

Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

The post Multigrain Cheela Recipe appeared first on RecipeWikki.