Quick and delicious Desi seafood dishes to prepare

The savory sauce seeps into the fish, giving even more depth to a wonderful dish.

Seafood is one of the most common types of food.

Not only is it only fish, but it also includes lobster, shrimp, and crab, to name a few.

It is one of the most versatile main ingredients to use in cooking.

However, some may think that cooking a tasty seafood dish may take too long, which is why few people eat it.

But it is possible to prepare a tasty seafood dish in less than an hour.

We show some Desi seafood recipes that take less than an hour to make and promise a plethora of flavors.

Malabar Shrimp Biryani

Biryani is a staple of Indian cuisine and this shrimp variation shows why.

This recipe is packed with flavor and texture from the rice and shrimp.

On paper, the preparation seems to take several hours, but it actually takes less than an hour and is simple to make.


  • 500g prawns, peeled, deveined and washed
  • ½ teaspoon ground black pepper
  • Salt, to taste
  • 20g of butter
  • ½ lemon, juice

For the sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons of ghee
  • 3 small onions, finely chopped
  • 2 medium tomatoes, chopped
  • 2 tablespoons garlic paste
  • 1 teaspoon powdered fennel seeds
  • 2 tablespoons ginger paste
  • ½ teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 12 curry leaves
  • Chopped cilantro
  • Mint leaves, chopped

For the rice

  • 1 tablespoon vegetable oil
  • 2 tablespoons of ghee
  • 2 small onions, thinly sliced
  • 400 g washed and soaked basmati rice
  • 750ml water
  • 2.5 cm cinnamon stick
  • 10 black peppercorns
  • 6 cloves
  • 6 green cardamom pods
  • 8 curry leaves


  1. Marinate the prawns in a little turmeric powder, salt, black pepper and a little chilli powder. Mix then reserve.
  2. Heat the oil and ghee in a large covered saucepan.
  3. Add the whole spices and cook for 30 seconds.
  4. Add the onions and ½ teaspoon of salt and cook until soft.
  5. Turn up the heat and cook until golden brown.
  6. Drain the rice and add it to the onions.
  7. Stir well to coat the rice in the oil and dry out excess water for three minutes.
  8. Add water and season well.
  9. Add a teaspoon of lemon juice and add the curry leaves, slightly torn. Bring to a boil, then lower the heat.
  10. Cook without disturbing for eight minutes.
  11. Once cooked, remove from heat and let sit for 10 minutes. Ladle the rice onto open plates to avoid overcooking and set aside.
  12. For the prawns, heat the oil in a saucepan. Add the prawns and cook for a minute. Clear and reserve.
  13. Add the ghee and heat before adding the onions. Cook until very tender and golden.
  14. Stir in curry leaves, ginger and garlic paste. Cook for one minute.
  15. Add the spices and tomatoes and cook for a few minutes, then season.
  16. Add a little hot water and cook for 10 minutes until the tomatoes become tender and darker in color.
  17. Slowly add the prawns with the herbs, two teaspoons of lemon juice and a little water. Cook for three minutes then remove from heat.
  18. To assemble, place small pieces of half the butter on the base of the rice pot.
  19. Spread half the rice and sprinkle the rest with garam masala and herbs.
  20. Pour over all the shrimp mixture and top with the reamed rice and butter.
  21. Cover with a tea towel and a lid.
  22. Place on a very low lid for 30 minutes. Once cooked, leave off the heat for 20 minutes before serving.

Inspired by Anjum Anand’s recipe.

Kerala fish curry


This fish curry is also known for two things. The tender fish and the rich sauce it is in.

The savory sauce seeps into the fish, giving even more depth to a wonderful dish.

This is one that only takes 45 minutes to create and makes a delicious evening meal.


  • 250 g white fish cut into cubes
  • 1 medium onion
  • 1 medium tomato
  • 8 garlic cloves
  • 2 green chillies, sliced
  • 6 tablespoons oil
  • ½ cup coconut paste
  • ¼ teaspoon red chili paste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 whole dry red peppers
  • ½ teaspoon black mustard seeds
  • 10 curry leaves
  • ½ cup tamarind extract
  • 1 cup of water


  1. Grind the onion, tomatoes, garlic and green chiles into a paste, then set aside.
  2. Heat oil in a skillet.
  3. Add the coconut paste and cook until golden.
  4. Add the dry spices and cook for three minutes, stirring constantly.
  5. Remove from heat and set aside.
  6. Heat the remaining oil in another saucepan.
  7. Add the whole red peppers, curry leaves and mustard seeds. Fry until the seeds start to crackle.
  8. Pour in the onion paste and sauté until golden.
  9. Add the cooked coconut paste, tamarind extract and water. Mix well and bring to a boil.
  10. Add the fish pieces and simmer for 10 minutes.
  11. Once cooked, serve with boiled rice.

This recipe was inspired by NDTV Food.

BBQ Tandoori Shrimp


A new idea for barbecue or grilling, these tandoori barbecue shrimp combine multiple flavors.

It combines the smoke of the barbecue with the spiciness of the tandoori prawns.

This is the one to try the next time you barbecue.

Simplicity means little time is needed for this unique seafood dish.


  • 48 green prawns, peeled but without tails
  • 1 cup of yogurt
  • ½ teaspoon garlic powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • Salt, to taste
  • 1 teaspoon ground ginger
  • 2 teaspoons of paprika
  • 1 teaspoon of turmeric


  1. Mix all the powdered spices in a medium bowl with the yogurt.
  2. Gently stir in the shrimp until well coated with the mixture. Cover and refrigerate for 30 minutes.
  3. Meanwhile, soak 12 skewers in water for 30 minutes.
  4. Thread four shrimp onto each skewer, piercing each shrimp through the tail and head of the body.
  5. Grill on a preheated barbecue, brushing with the remaining marinade as it cooks.
  6. Return once.
  7. Serve with cucumber raita.

This recipe was inspired by The Honey Kitchen.

crab curry

seafood curries - crab

Although this dish may seem like cooking a crab curry takes a long time, the truth is that it is not.

This recipe combines tender crab meat with a thick, delicious sauce.

Because the crab is still inside the shell, it will remain tender and juicy when opened.


  • ½ kg crab, cleaned and broken into pieces
  • 1 medium onion, chopped
  • ¼ teaspoon turmeric powder
  • Salt, to taste
  • 1 teaspoon mustard seeds
  • 1 can of crushed tomatoes

For the spice paste

  • ¼ cup chopped coconut
  • 15 curry leaves
  • Tamarind
  • 8 dried red peppers
  • 1 teaspoon peppercorns
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ tablespoon ginger-garlic paste


  1. Heat oil in a skillet.
  2. Add the mustard seeds and cook until they start to crackle.
  3. Add the onions and sauté for two minutes until soft.
  4. Add the spice paste and the crab pieces with a spoon and cook for a few minutes.
  5. Add turmeric powder and salt.
  6. Add chopped tomatoes and cook until well combined and tomatoes begin to soften.
  7. Pour the water. Cover and cook for 15 minutes until the raw smell disappears.
  8. Remove from heat and serve with rice, naan or roti.

This recipe was inspired by Jopreetskitchen.

Apollo fry

seafood curries - apollo fried fish

This popular Hyderabadi fish dish can be a full-fledged snack as part of a main meal accompanied by fried masala.

The soft fish is coated in a spicy batter, providing a contrasting yet excellent flavor combination.

It’s a quick dish to prepare and also one of the tastiest, making it a must-try seafood recipe.


  • 3 green chillies, sliced
  • Oil
  • 2½ teaspoons ginger-garlic paste
  • A handful of curry leaves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 egg
  • 250 g Murrel, cut into medium-sized pieces
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • Salt, to taste
  • 1 tablespoon chilli paste
  • 1 teaspoon coriander powder
  • ¼ cup yogurt
  • ¼ lime, juice
  • ½ teaspoon cracked black pepper
  • 1 teaspoon of soy sauce


  1. In a bowl, add the fish pieces, salt, chili powder, turmeric powder, lime juice and a tablespoon of ginger-garlic paste. Mix well.
  2. Then add the egg, cornstarch and flour to the bowl. Mix so that the fish is well coated.
  3. Fry for a few minutes. When done, drain and set aside.
  4. In another pan, add the rest of the ginger-garlic paste and the rest of the spices. Mix well.
  5. Then add the fried fish to the pan and stir quickly to coat for two minutes.
  6. When done, remove from pan and serve.

This recipe was inspired by Vah Reh Vah.

These delicious seafood recipes prove that seafood can be cooked in under an hour and taste fantastic.

The recipes are all different from each other to accommodate different taste preferences.

When it comes to making something special or different, these recipes are definitely worth trying. So give them a try!

Dino S. Williams