Awesome Cuisine brings you quick and easy Indian Recipes that are healthy & delicious. Explore Indian Cuisine with food recipes from all parts of India.

A whole fish is scored, marinated briefly in soy sauce and rice wine, deep fried until golden, then braised directly in a chilli bean and garlic sauce thickened with cornflour.

Minced prawns are mixed with ginger garlic, onion, egg and spices, shaped into balls, coated in bread crumbs and fried until golden.

A light yet filling salad built on rice vermicelli tossed in a lime, fish sauce and brown sugar dressing, topped with pan-cooked shrimp, ripe mango, carrot strips, spring onions, mint and roasted peanuts.

Fish fillets are wrapped around whole prawns, poached until just set, then coated in a saffron and yoghurt marinade before being skewered and roasted.

Shrimps marinated in lime, coated in seasoned flour, egg, coconut milk and sweetened coconut flakes, then fried until golden.

A thick, spiced coconut sauce coats tender prawns in this straightforward recipe that relies on pantry staples and a few whole spices.

Few curries justify the effort the way this one does -- the marinade alone, ground fresh with coriander, green chilli, and ginger, sets the crabs up with a depth that shortcuts just cannot replicate.

A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.

A lemongrass and chilli batter that fries up genuinely crisp is reason enough to make this on a weekend when you want something a little different on the table.

A chilled assembly of cooked vegetables, plump prawns, and a sharp lemony mayonnaise, this salad earns its place on the table because it does the hard work ahead of time.

This is one of those meals where the grill does most of the work and you spend the rest of the time assembling something that looks like you tried much harder than you did.

Few homemade pickles keep as well as this one, and fewer still improve with every passing week.

A whole crab cooked in a deeply seasoned stock with cellophane noodles, bacon, and butter sounds like it should take an entire afternoon.

A one-pot prawn and rice dish that comes together in under an hour without needing a pressure cooker or a long list of advance prep.

Poaching skate in a fragrant court-bouillon takes almost no effort, and what you get back is soft, shredded fish that soaks up a warm spinach base loaded with pine nuts, raisins, and a whisper of chilli.

What keeps this recipe coming back is the combination of fresh methi leaves and garlic ground together into a paste that clings to fried fish and cooks down into something deeply aromatic.

Saffron, prawns, squid, and short-grain rice in a slow-cooked risotto with white wine and tomato.