Indian Basa Fillet Boneless-1Kg

New Indian Basa Fillet Boneless-1Kg

Also known as: Shingala, Vietnamese Cobbler, Pungus (Andhra Pradesh), Catfish
Scientific Name: Pangasius Bocourti  
Similar to: Murrel, Maral, Catfish, River Cobbler
Cooking Styles: Fry, Steamed, En Papillote, Baked

Basa, with it's white flesh, is an attractive fish to present as a fillet. The moist flesh is suited to almost all cooking methods such as steaming, poaching, grilling or pan frying. The fish can be steamed or roasted, with pretty all flavours - Indian, Continental, Pan Asian.

The Indian Basa does not use any bleaching as part of its IQF process and hence the pink hue. After cooking, the flesh is a lovely, pristine white.

Khud Style Baked Indian Basa Recipes:-

Recipe Servings: 6,  Cook Time: 40 Minutes


  • 2 large fillets of basa fish
  • 1 cup of basmati rice, boiled

  • For the Marinade:
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 10-12 cloves of garlic
  • 2 Tbsp dry red chilli paste
  • 1/4 tsp turmeric powder
  • 4 tsp ghee
  • 100 gms hung curd
  • Juice of 1 lime
  • Salt to taste
  • A handful of chopped fresh coriander


  1. Dry roast the cumin seeds, coriander seeds and fennel seeds,and grind to a powder. Next, char the garlic and grind to a paste with a pinch of salt.
  2. Combine the ground spices and garlic paste with the dry red chilly paste, turmeric powder, salt, lime juice, hung curd and ghee. Mix well.
  3. Add in a handful of chopped coriander to the marinade and then, apply the marinade to the fillets of fish till they are well coated with the paste.
  4. Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the fish carefully on the rice.
  5. Fold the banana leaf over to make a parcel and tie with string.
  6. Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry cow dung ) for 20 minutes.
  7. Unwrap the banana leaf parcel, and serve the fish as is, on the bed of rice.

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2 Product(s) Sold
  • ₹399.00
  • Ex Tax: ₹399.00
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