Traditional Fish Thali at Home

Traditional Fish Thali - Fresh Byte Kitchen

Ingredients

1.Pulao
Ghee – 4 tbsp
Oil – 6–7 tbsp
Cardamom – 4
Cinnamon sticks – 4
Cloves – 7
Black peppercorns – 15–20
Onion – 1 medium, sliced
Cumin seeds – 1 tbsp
Curry leaves – few
Green pulao leaves – 4
Salt – to taste
Water – 12 cups
Basmati rice – 6 cups, washed & soaked
2.Spicy Red Chilli Fish Curry
Fish – as required
Tomatoes – 2
Onions – 2
Red chilli paste – 2 tbsp
Vinegar – 2½ tbsp
Oil – 5–6 tbsp
Cumin seeds – 1 tbsp
Curry leaves – few
Coriander leaves – handful
Salt – ½ tsp
Water – as needed
3.Bitter Gourd Sukka
Bitter gourd – 1 kg
Salt – 3 tbsp, for soaking
Oil – 3–4 tbsp
Cumin seeds – 1 tsp
Cardamom – 2
Cloves – 2
Cinnamon – 1 small piece
Onion – 2 cups, sliced
Green chillies – 3
Tomato – 1 cup, chopped
Salt – to taste
Ginger-garlic paste – 1 tbsp
Coriander leaves – handful
Peanuts – 50 g
Fresh coconut – 1 handful
Water – as needed
4.White Fish Curry
For the Masala:
Ghee – 2 tsp
Onion – 1
Fresh coconut – 1 cup
Green chillies – 4–5
Cloves – 4
Cardamom – 4
Cinnamon – 1 small piece
Fennel seeds – 1 tbsp
Turmeric powder – 1 tsp
Almonds – 23
For the Curry:
Oil – 6–7 tbsp
Cardamom – 1
Cloves – 4
Cinnamon – 1 small piece
Onion – 2½, sliced
Curry leaves – few
Green chillies – 6
Tomatoes – 2
Salt – to taste
Ginger-garlic paste – 1 tbsp
Vinegar – 1½ tbsp
Water – as needed
Fish – as required
Coriander leaves – for garnish

Difficulty : Medium

Serves : 8

A delicious Traditional Fish Thali featuring fragrant pulao, spicy red chilli fish curry, flavorful bitter gourd sukka, and creamy white fish curry. This wholesome homemade seafood meal is packed with aromatic spices and rich coastal flavors—perfect for a special lunch or family feast.

Cooking Steps

1
1.Pulao
2
Heat ghee and oil in a large pot.
3
Add cardamom, cinnamon, cloves, black peppercorns, and cumin seeds. Sauté until aromatic.
4
Add the sliced onion and curry leaves and sauté until the onion turns lightly golden.
5
Add 12 cups of water, green pulao leaves, and salt. Mix well and bring to a boil.
6
Add the washed and soaked basmati rice. Mix gently.
7
Cook until the rice is tender and the water is completely absorbed.
8
Fluff the rice gently with a fork. Hot and fragrant pulao is ready to serve.
9
2.Spicy Red Chilli Fish Curry
10
Add tomatoes, onions, red chilli paste, and vinegar to a blender. Blend into a smooth paste.
11
Heat oil in a pan and add cumin seeds.
12
Add curry leaves and coriander leaves. Sauté briefly.
13
Add the prepared paste and cook until the oil separates.
14
Add salt and mix well.
15
Pour a little water into the same blender, shake well, and add the water to the pan.
16
Mix well and let the gravy simmer.
17
Add the fish pieces and cook until tender and fully cooked.
18
Garnish with coriander leaves.
19
3.Bitter Gourd Sukka
20
Peel the bitter gourd, remove the seeds, and cut it into small pieces.
21
Add 3 tbsp salt, mix well, and let it rest for 20–25 minutes.
22
Wash the bitter gourd thoroughly 3–4 times and drain.
23
Grind the peanuts into a smooth paste.
24
Heat oil in a pan. Add cumin seeds, cardamom, cloves, and cinnamon.
25
Add sliced onions and sauté until lightly golden.
26
Add green chillies, tomato, salt, ginger-garlic paste, and coriander leaves. Cook well.
27
Add the peanut paste and mix well.
28
Add the bitter gourd, fresh coconut, and a little water.
29
Mix well, cover, and cook until the bitter gourd is tender.
30
4.White Fish Curry
31
Heat 2 tsp ghee in a pan.
32
Add onion, fresh coconut, green chillies, cloves, cardamom, cinnamon, fennel seeds, and turmeric powder. Roast until aromatic.
33
Add the almonds and roast for another minute.
34
Allow the mixture to cool, then transfer it to a blender.
35
Add a little water and blend into a smooth paste.
36
Transfer the prepared paste to a bowl.
37
Pour a little water into the same blender, shake well, and strain the masala water into another bowl.
38
Heat oil in another pan. Add cardamom, cloves, and cinnamon. Sauté for a few seconds.
39
Add sliced onions, curry leaves, and green chillies. Sauté until lightly golden.
40
Add the tomatoes and salt. Cook until the tomatoes become soft.
41
Pour in the prepared masala water and mix well. Cover and cook until it comes to a boil.
42
Add the prepared masala paste and mix well.
43
Add ginger-garlic paste, coriander leaves, and water as needed. Mix well.
44
Add vinegar and bring the curry to a boil.
45
Gently add the fish pieces and cook until the fish is tender and fully cooked.
46
Garnish with fresh coriander leaves.