8 Best Non Vegetarian Food Items

Non Vegetarian Food offers a wide variety of flavors and textures that appeal to diverse tastes across the globe. From succulent grilled chicken to aromatic and spicy seafood curries, non vegetarian food is a cornerstone of many cuisines. Dishes like juicy steaks, tender lamb chops, crispy fried fish, and flavorful biryanis are just a few examples of the endless possibilities that non vegetarian food provides. Whether enjoyed at home or in restaurants, non vegetarian food brings richness, protein, and indulgence to every meal, making it a favorite for countless food enthusiasts.

1. Pomfret Moilee

Ingredients

• Pomfret fish – 1
• Coconut oil – 2 tsp
• Mustard seeds – ½ tsp
• Curry leaves – 10
• Sliced garlic – 1 tsp
• Ginger juliennes – 1 tsp
• Green chillies – 4-5 slit
• Onion – 2 sliced
• Turmeric powder – ¼ tsp
• Coconut milk (diluted) – ½ cup
• Tomato – 2 pieces cut in 4 pcs.
• Salt – ½ tsp

Cooking Method

1. Clean pomfret and make small slit both sides to allow spices to penetrate.
2. Heat oil in a pan. Add mustard seeds, curry leaves, sliced garlic, ginger juliennes, slit green chillies, sliced onions, ­turmeric powder and diluted coconut milk.
3. Sauté till onion turns translucent.
4. Add salt and the cleaned pomfret.
5. Cover and leave for 5 minutes.
6. Before removing from fire add thick coconut milk and tomatoes.
7. Serve hot with bread, appam or rice.

2. Fish–Indian Drumstick Curry

Ingredients

• Turmeric powder – ¼ cup
• Sardines – 3 (You can also use sear fish)
• Salt – to taste
• Paste
• Coconut – grated ½
• Garlic – 2 tsp chopped
• Chilli powder – 1 tsp
• Tamarind – 1 small ball

For Preparation

• Coconut oil – 2 tbsp.
• Fenugreek seeds – ¼ tsp
• Onion – 1 sliced
• Ginger – 1 tsp chopped
• Green chillies – 2 sliced
• Curry leaves – 5-6 sprigs
• Water – 1 cup
• Drumstick – 6 pcs (cut into 2 pcs)
• Salt – to taste

For Tempering

• Coconut oil -1 tsp
• Mustard seeds – ¼ tsp
• Shallots – 5
• Red chilli – 1 whole

Cooking Method

1. Marinate the sardines in salt and turmeric powder for ½ an hour.
2. Grind coconut, garlic, chilli powder and tamarind to a fine paste.
3. Heat oil in a pan and crackle fenugreek seeds.
4. Add onions, chopped ginger, green chillies and curry leaves.
5. Sauté till onion turns brown. Add paste. Add water and ­drumsticks. Cook drumstick till done.
6. Add salt. Add marinated fish. Cook for 5 minutes.
7. Temper with coconut oil, mustard seeds, shallots and an extract red chilli.
8. Serve with hot rice.

3. Netholi Fry

Ingredients

• Coconut oil – As needed for frying
• Netholi (anchovies) – 500 gm

For Marination

• Lemon juice – 1 tbsp
• Red Chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Coriander powder – 1½ tsp
• Black pepper powder – ½ tsp
• Fennel powder – 1 pinch
• Ginger crushed – ½ piece
• Garlic Crushed – 4 Gloves
• Curry leaves – 3 sprigs
• Salt – to taste

Cooking Method

1. Clean the fish thoroughly.
2. Mix all the ingredients under ‘For marination’ to form a smooth paste. Sprinkle few drops of oil if needed.
3. Add fish to this paste. Mix well so that the masala coats with the fish fully.
4. Keep aside for a few minutes.
5. Heat oil in a frying pan and aflutter the curry leaves.
6. Shallow the fish fry on medium flame till its brown and crispy.

4. Fish Mappas

Ingredients

• Fish – 1 lb
• Shallots (Sambar onions) or (big onions) – ½ cup sliced
• Tomatoes – 2 (chopped)
• Green chilly – 3
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Ginger – 1 piece (chopped)
• Garlic – 4 gloves (chopped)
• Thin Coconut milk – 1 cup
• Thick Coconut milk – ½ cup
• Oil – 2 tbsp (for frying)

For Marination

• Chilli Powder – 1 tbsp.
• Turmeric powder – ¼ tsp
• Coriander powder – 2 tsp
• Vinegar – 1 tsp

For Tempering

• Coconut oil – 1 tbsp.
• Cinnamon stick – 1 piece
• Cloves – 3
• Black peppercorns – ½ tsp
• Curry leaves – 1 sprig

Cooking Method

1. Clean fish and cut into pieces. Mix the chilly powder, turmeric powder, ­coriander powder and vinegar in a separate bowl with some water to make a paste. Marinate the fish pieces with this paste for 10-15 minutes.
2. Heat oil in a shallow frying pan and shallow fry the pieces partially. This step is optional.
3. Next, heat some oil in a clay pot or a pan. And temper with cardamom, ­cinnamon, cloves and peppercorns. Add the curry leaves followed by the sliced shallots or (onions), ginger, garlic and green chillies.
4. Sauté for a few minutes till it turns translucent. Next, add the chopped ­tomatoes and mix everything just once.
5. Add the turmeric powder and black pepper powder. Saute for about 30 seconds and add the partially fried fish pieces, salt and the thin coconut milk.
6. Bring it to a boil, reduce the heat, cover and cook for 5 minutes or until fish is cooked through.
7. Finally add the thick coconut milk. Cook for a just a couple of minute and switch off.

5. Machli Zaykedar

Ingredients

• Hammour Fish – 300 gm
• Amul ghee – 30 gm
• Turmeric Powder – 5 gm
• Salt – 3 gm
• Red chilli powder – 10 gm
• Coriander – 10 gm
• Ginger – 10 gm
• Brown Gravy** – ½ por
• Onion tomato masala – ½ portions
• Mustard seed – 5 gm
• Lemon juice – 30 ml
• Vegetable oil – 10 ml
• Red chilli – 10 gm
• Coriander fresh – 10 gm

Cooking Method

1. Melt butter put mustard seed and cook till all broken.
2. Cut fish in to 1.5” cubes and marinate with salt, chilli powder, lemon juice and turmeric. Then deep fry.
3. Add fried fish to the mustard and then add Brown Gravy**, tomato onion ­masala and spices.
4. Cook till fish tender.
5. Garnish with coriander leaves, Red Chilly and Ginger.

6. Fish Molee

Ingredients

• Fish medium sized pieces – 500 gm
• Cardamom – 3 nos
• Cloves – 3 nos
• Cinnamon – 1” piece
• Bay leaf – 1 no
• Onion sliced – 2 medium (1.5 cups)
• Ginger – finely chopped 2 tsp
• Green chillies – 3-4 nos cut vertically (or to taste)
• Garlic – finely chopped 2 tsp
• Curry leaves – 2 sprigs
• Turmeric powder – ¼ tsp
• Tomato sliced – 2 medium sized (and more for garnishing)
• Thin coconut milk – 1.5 cups
• Thick coconut milk – ½ cup
• Salt – to taste
• Coconut oil as required

For Marination

• Turmeric powder – ¼ tsp
• Black pepper powder – 1 tsp
• Lemon Juice – ½ tsp
• Salt – to taste

Cooking Method

1. In a mixing bowl combine all together the ingredients listed under “for ­margination.” Rub this unto fish pieces. Keep aside for 15 minutes. Shallow fry them until ¾ done, turning once in between. Drain onto kitchen towel.
2. In the same pan (add more oil if required) add cardamom, cloves, cinnamon and bay leaf, sauté for few seconds.
3. Add onion, ginger, garlic, green chillies and curry leaves. Sauté until onions turn soft translucent.
4. Add turmeric powder and sauté for few second.
5. Now add tomato and thin coconut milk. Bring this to boil. Add salt to taste.
6. Add the fried fish pieces and mix gently. Cover and cook for few minutes or until the gravy turns thick.
7. Now add thick coconut milk and mix gently. Switch off the stove, and more curry leaves and sliced tomato, if desired.
8. Serve with rice/appam.

7. Fish Coconut Grinded curry

Ingredients

• Fish – 10-12 medium pieces, ­approx. 400 gm
• Fish tamarind/kudampuli– 3-4 small pieces (or according to taste)
• Ginger – finely chopped 2 tsp
• Garlic – finely chopped 2 tsp
• Green chillies – 2 nos cut vertically (or to taste)
• Curry leaves – 2 sprigs
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Shallots – 3-4 sliced
• Water as required
• Salt – to taste
• Coconut oil – as required

For coconut paste

• Grated Coconut – 1 cup
• Cumin seeds – 1/8 tsp
• Shallots – 4 small
• Coriander powder – ½ tsp
• Kashmiri chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Water – as required

Cooking Method

1. Grind together all the ingredients listed under “for coconut paste” adding sufficient quantity of water to form a smooth paste. Keep aside until required.
2. Soak tamarind in water until required. Heat oil in a manchatti/ pan, add ginger, garlic, green chillies and few curry leaves. Sauté for few seconds or until raw smell leaves.
3. Next add the prepared coconut paste and mix well. Add ­sufficient quantity of water, soak tamarind.
4. Add salt to taste mix well. Bring this to a boil and add the fish. Gently swirl the pan.
5. Cover and cook until fish is cooked.
6. Remove the lid and cook for few more minutes or until the gravy turns slightly thick. Heat oil in a pan and add mustard seeds let it splutter. Next add fenugreek seeds and sauté for few seconds. Finally add shallots and ­remaining curry leaves.
7. Fry until shallots turns golden brown. Pour this over curry and switch off the stove. Gently swirl the pan, cover and keep aside for at least 15 minutes for the flavours to mingle. Serve with rice.

8. Malabari Fish Roast

Ingredients

• Fish – 250 gm
• Onion – 100 gm
• Tomato – 100 gm
• Ginger-garlic paste – 1tsp
• Garlic – 1 bulb (crushed)
• Mustard seeds – a pinch
• Chilli Powder – 30 gm.
• Coriander powder – 20 gm
• Turmeric powder – 1 tsp
• Green chilly – 3 nos
• Curry leaves – 1 sprigs
• Coconut milk – ½ coconut
• Coconut oil – 50 ml
• Salt – to taste
• Tamarind pulp – to taste

Cooking Method

1. Oil for frying and chilly powder and turmeric powder for marination.
2. Marinate the fish with salt, chilli powder, fry it and keep it aside.
3. Heat the oil. Put mustard seeds, fenugreek seeds. Put onion.
4. Saute it with chilli powder, little coriander powder, turmeric powder, curry leaves and again saute after putting tamarind pulp (10 gm) and coconut milk.
5. Add quartered tomatoes, cook for 3 minutes and mix with fish. Check the seasonings.

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