Title: Authentic Indian Seafood, Just Like Home

Fresh fish and seafood are an important part of Indian cooking, appreciated for their natural taste, high nutritional value, and quick, simple preparation. At MyLocalMart, we take pride in offering a wide variety of freshly sourced fish straight from the sea, ensuring quality and freshness in every catch. Our selection includes King Fish, Anchovy, Red Snapper, Squid, Sea Bass and Sardines. Perfect for authentic Indian-style cooking, these seafood options help you recreate the comforting and traditional flavours of home in every dish.

Fresh fish at MylocalMart: https://www.instagram.com/reel/DWemcgLk0gU/?igsh=Y3ozNWxnNml4cjdt

King Fish (Seer Fish / Vanjaram / Surmai) is one of the most popular premium seafood choices in India. It is firm, meaty, and perfect for rich Indian-style cooking.

🍽️ Popular Indian King Fish Dishes

🔥 King Fish Fry

Ingredients:

·        King fish slices – 1 kg

·        Chili powder – 2 to 2.5 tablespoons (adjust for spice level)

·        Turmeric powder – 1 teaspoon

·        Ginger-garlic paste – 2 tablespoons

·        Lemon juice – 2 to 3 tablespoons

·        Salt – 1.5 teaspoons (or to taste)

·        Oil – for shallow frying (about 4–6 tablespoons total)

Steps:

• Mix all spices + lemon to make a paste.

• Coat fish and marinate 20–30 mins.

• Heat oil, fry fish 3–4 mins each side.

• Cook till golden and crisp.

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🍲 King Fish Curry

 Ingredients:

·        King fish (seer fish) – 1 kg (cleaned pieces)

·        Onion – 3 medium (finely sliced)

·        Tomato – 3 medium (chopped)

·        Garlic – 12–15 cloves (crushed)

·        Chili powder – 2 to 2.5 tablespoons (adjust spice level)

·        Turmeric powder – 1 teaspoon

·        Tamarind – small lemon-sized ball (soak in 1.5 to 2 cups water, extract juice)

·        Salt – 1.5 to 2 teaspoons (to taste)

·        Oil – 4 to 5 tablespoons

·        Curry leaves – 2 sprigs

Steps:

• Sauté onion, garlic, curry leaves

• Add tomato + spices

• Add tamarind water, boil

• Add fish, cook 6–8 mins

🌶️ Tandoori King Fish

Ingredients:

·        Curd (thick yogurt) – ½ cup (about 120 ml)

·        Chili powder – 2 tablespoons (adjust to taste)

·        Turmeric powder – 1 teaspoon

·        Garam masala – 1 to 1.5 teaspoons

·        Ginger-garlic paste – 2 tablespoons

·        Lemon juice – 1.5 to 2 tablespoons

·        Salt – 1.5 teaspoons (or to taste)

·        Oil – 4 to 6 tablespoons (for shallow frying)

Steps:

• Mix all ingredients to make marinade

• Coat fish, rest 30 mins

• Grill / bake / pan-fry till cooked (10–15 mins)

🥥 Kerala Style Fish Curry

Cooked in coconut milk with mild spices for a creamy coastal taste.

Ingredients:

·        King fish – 1 kg (medium pieces)

·        Shallots (small onions) – 20–25 (or 3 medium onions, sliced)

·        Garlic – 10–12 cloves (crushed)

·        Ginger – 2 tablespoons (finely chopped or crushed)

·        Chili powder – 2 to 2.5 tablespoons

·        Turmeric powder – 1 teaspoon

·        Coriander powder – 1.5 tablespoons

·        Tamarind:Kudampuli (Malabar tamarind) – 4–5 pieces (soaked in 1.5–2 cups water)
(or regular tamarind – small lemon-sized ball soaked in water)

·        Curry leaves – 2 to 3 sprigs

·        Coconut oil – 3 to 4 tablespoons

·        Salt – 1.5 to 2 teaspoons (to taste)

Steps:

• Heat coconut oil, sauté shallots, garlic, ginger, curry leaves

• Add spices + a little water, cook briefly

• Add tamarind water, bring to boil

• Add fish, cook 6–8 mins

• Simmer till slightly thick

Anchovy (known as Nethili fish in South India) is a small, flavorful seafood loved for its crispy texture and bold Indian spices. It’s quick to cook and brings true coastal comfort food to the table.

🍽️ Popular Indian Anchovy Cooking Styles

🔥 Anchovy Fry (Nethili Fry)

Ingredients:

·        Anchovies (nethili) – 1 kg (cleaned & drained well)

·        Chili powder – 1.5 to 2 tablespoons (anchovies absorb spice faster)

·        Turmeric powder – ¾ teaspoon

·        Ginger-garlic paste – 1.5 tablespoons

·        Lemon juice – 1.5 tablespoons

·        Salt – 1.25 to 1.5 teaspoons (to taste)

·        Rice flour – 3 to 4 tablespoons (for crispiness)

·        Oil – for deep or shallow frying (about 200–300 ml for frying batch-wise)

Steps:

• Clean fish, mix with spices + lemon + salt

• Add a little rice flour for crispiness

• Marinate 15–20 mins

• Fry in hot oil till crispy

🍲 Anchovy Curry

Ingredients:

·        Anchovies – 1 kg (cleaned, washed gently)

·        Onion – 2 medium (finely sliced)

·        Tomato – 2 medium (chopped)

·        Garlic – 8–10 cloves (crushed)

·        Chili powder – 1.5 to 2 tablespoons (adjust to spice level)

·        Turmeric powder – ¾ teaspoon

·        Tamarind – small lemon-sized ball (soaked in 1 to 1.5 cups water, extract juice)

·        Curry leaves – 2 sprigs

·        Salt – 1.25 to 1.5 teaspoons (to taste)

·        Oil – 3 to 4 tablespoons

Steps:

• Sauté onion, garlic, curry leaves

• Add tomato + spices, cook soft

• Add tamarind water, boil

• Add anchovies, cook 5–6 mins

🌶️ Pepper Anchovy Fry

Ingredients:

·        Anchovies – 1 kg (cleaned & well-drained)

·        Black pepper (crushed) – 2 to 2.5 tablespoons (main flavor)

·        Turmeric powder – ¾ teaspoon

·        Ginger-garlic paste – 1.5 tablespoons

·        Lemon juice – 1.5 tablespoons

·        Salt – 1.25 to 1.5 teaspoons (to taste)

·        Curry leaves – 2 sprigs

·        Oil – for frying (about 200–300 ml for batch frying or 4–5 tbsp for shallow fry)

Steps:

• Clean fish, mix with pepper, turmeric, ginger-garlic, lemon, salt

• Marinate 15–20 mins

• Fry with curry leaves till crispy

Red Snapper (known as Sankara Meen / Chempalli in South India) is a firm, mildly sweet fish loved for its rich taste and ability to absorb bold Indian spices. It is versatile, quick to cook, and a staple in coastal comfort food across Tamil Nadu and Kerala.

🍽️ Popular Indian Red Snapper Cooking Styles

🔥 Red Snapper Fry (Sankara Meen Varuval)

Ingredients:

·        Red snapper – 1 kg (medium/thin slices)

·        Chili powder – 2 to 2.5 tablespoons

·        Turmeric powder – 1 teaspoon

·        Ginger-garlic paste – 2 tablespoons

·        Lemon juice – 2 tablespoons

·        Salt – 1.5 teaspoons (or to taste)

·        Rice flour – 2 to 3 tablespoons (for crisp coating)

·        Oil – for shallow frying (about 5–7 tablespoons total)

Steps:

• Mix spices + lemon + salt + rice flour

• Coat fish, marinate 20–30 mins

• Fry in hot oil 3–4 mins each side till crisp

🍲 Red Snapper Curry

Ingredients:

·        Red snapper – 1 kg (cleaned pieces)

·        Onion – 3 medium (sliced)

·        Tomato – 3 medium (chopped)

·        Garlic – 10–12 cloves (crushed)

·        Ginger – 2 tablespoons (finely chopped/crushed)

·        Chili powder – 2 to 2.5 tablespoons

·        Turmeric powder – 1 teaspoon

·        Coriander powder – 1.5 tablespoons

·        Tamarind – small lemon-sized ball (soaked in 1.5 to 2 cups water, extract juice)

·        Curry leaves – 2 to 3 sprigs

·        Salt – 1.5 to 2 teaspoons (to taste)

Steps:

• Sauté onion, garlic, ginger, curry leaves

•  Add tomato + spices, cook well

•  Add tamarind water, boil

•  Add fish, cook 6–8 mins gently

🌶️ Chettinad Pepper Red Snapper

Ingredients:

·        Red snapper – 1 kg (cleaned slices)

·        Black pepper (crushed) – 2 to 2.5 tablespoons (main heat & aroma)

·        Chili powder – 1.5 to 2 tablespoons (adjust spice level)

·        Turmeric powder – ¾ to 1 teaspoon

·        Ginger-garlic paste – 2 tablespoons

·        Fennel powder – ½ to 1 teaspoon (adds mild sweetness & balance)

·        Curry leaves – 2 sprigs

·        Salt – 1.5 teaspoons (or to taste)

·        Oil – for shallow frying (about 5–7 tablespoons total)

Steps:

• Mix fish with pepper, spices, ginger-garlic, salt

• Marinate 20–30 mins

• Heat oil, add curry leaves

• Fry fish on medium flame till crisp and dark golden

At MyLocalMart, get fresh fish and enjoy spicy, crunchy, and tasty fish curries with your family and friends.