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* 1kg Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 500g Rohu Bengali Curry Cut (May include head piece)

Made fresh using traditional stone-grinding methods and without artificial chemical or preservatives of any kind.

The mackerel is one of the most abused fish by the local market as its often shined in ammonia given its very soft & decay prone nature. Our mackerels in comparison will actually look more tame but the taste will be nothing like what you have eaten in the local market - most of our customers have written to us as they rediscover the mackerel from their childhood days when things were fresh - if you experience this, please let us know

"Rohu, oh my Rohu - How Humble Thy Visage" - as the Poet said. The Rohu maintains a very low profile in spite of being the king of Carps in India. Don't be fooled by its humble exterior - explore a bit deeper and you will realise that this is one of the most nutritious fish in our collection, rich in Vitamin C and equally rich in taste. Among the most commonly eaten fish in the country

The Mahi Mahi is a very tasty fish that is generally used to make boneless Fish Fillets. Mahi looks very flat and almost unlike a regular fish, but the taste is just OMG out of the world. Mahi also has a very neutral non-fish like smell and very less bones, so is generally a fish of choice for most five star restaurants in their continental or chinese cuisines.

The Grey Mullet or Thirutha as its known in the Southern Coasts is an amazing fish that is generally found in both the fresh water and also in the slightly salty waters in the estuaries. This one is a real killer when it comes to the taste and is very sought after for delicious fish curries and fries. Has small bones, but also has a pretty soft flesh. People have often wondered why this fish is called Grey since its really silver-ish white in color - but as they say why bother about the color when the taste is amazing!

The Spanish Seer Fish looks, feels & smells like the regular Seer Fish since they belong to the same family. However its meat is slightly harder than the regular Seer Fish. Locals say that this Spanish gentlemen started appearing in the Indian waters post the Tsunami. Many hotels including luxury hotels frequently sell the Spanish Seer Fish as the regular Seer Fish

Very tasty for both curries and fries

Never knew that Pomfrets other than the Black or Silver Exist? Well - Pomfret looking fish are available in at least 30-40 different shades and colors. This one is the Hercules among the Pomfret like fish - a solid 3-4kg power lifter and winner of many awards for its soft fleshy taste. Try me out - I won't disappoint you, after all I have 10 times the soft meat content than my figure conscious black or silver cousins and can hold myself well against all the body shamers and weight watchers.

Easily the most common & among the most tastiest marine fish in the world. Found in almost all seas around the planet, this is a gift from mother nature wrapped in abundant Vitamin A, D & Omega 3 Fatty Acids. Tastes great regardless of how you cook it, although our personal choice is lightly cooked gravy in coconut milk

Tender duck that tastes really awesome. Specially procured such that each duck is less than 1.3 kg in size

A fish that is in the same lineage as the Mackerel but slightly different in taste. Very common in the coasts and generally consumed there before coming to the big cities. Very tasty for both curries and fries

Makes great Tandoor, Grilled or Fried Chicken Wings. Its the whole package compared to the Lollypop which is just the tip of the wings

The Gray Emperor or any of its fifty shades may not win a beauty contest, but it certainly has won over the palettes in many of the countries around the world. Freshtohome brings you the Emperor among fish - the Emperor or Sheri as its called in the Middle East is a very tasty fish, amazing when fried or grilled and is probably one of the most popular fish among the Arabs after the Reef Cod / Hammour. The jury is still out on whether to spell as Gray or Grey!

Simply the best prawns in the world - hands down. The Naaran's are a very well kept secret in the fish exports world commanding a large price & generally exported. These are wild caught from the southern coasts of India

Never heard of this fish? Well thats because, Black Leather Jacket is a pretty well kept secret, only available in select coasts like the Tuticorin Coast in India and is pretty expensive due to its great taste and limited supply. It is actually called the Leather Jacket due to its thick skin and exterior but the flesh inside is super soft and white in color. Please order this whole cleaned where we will deskin the fish and give you the soft meat.

What would the world do without the humble tuna? Easily among the largest consumed food in the world. We provide you the fresh, right off the boat avatar and not the many months old canned variety. It is of Darker pink color meat

One of the most tastiest of our entire fish collection..., what an amazing taste! This is one fish that brings nostalgia to most people in India. Taste due to good amount of Fish Oil in it - Lots of Omega 3 to grow those budding brain cells.
NOTE: May include small and tiny bones.

Pickle without preservatives & added chemicals - can that really be true? Yes it is now - enjoy amazing Chicken pickle, rich in taste and nutrients but minus all the bad stuff. Limited Shelf life of 3 weeks only in the fridge, Enjoy!

Safe and Fresh vegetables in cut format ready to make Sambar - Ozone Washed to remove any external pesticide residue - See production description for specific Malabar Style vegetable ingredients

Fresh Prawns caught directly from the sea - no chemicals, ammonia, whatsoever! Premium quality

Butter chicken or murg makhani is a popular Indian gravy dish made with tomatoes. This rich tomato based sauce has all the goodness of butter and cream. The sweetness and spiciness of this rich sauce varies from place to place and person to person.
Our gravy is a mildly spiced and less sweet. Can customise the spice and sweetness level by adding more chilly or sugar during the cooking process.

Cooking instruction
*In a sauce pan add 150 ml water and heat it up. Unpack the Butter Chicken pouch and transfer to a container and mix well to refreshen.
*Scrap all the marinade stuck to the pouch into the bowl. When the water just starts to simmer drop the pouch contents to the pan taking care the hot water doesn’t splash over.
*Mix with a spoon so that the water and the marinade is blended well.Cover with a lid and allow to cook on a slow flame for 10-12 minutes. When the gravy is thick enough and just coats the chicken remove from fire.
*Transfer to a serving bowl and garnish with a spoon of cream.
*To enjoy a much more richer gravy just before removing from the burner add 1 tbsp of fresh cream and mix well. Enjoy with hot plain rice or roti.

Bone-in chicken is marinated in house-special masalas and coconut. A great accompaniment for rice, chapathi or parotta.
Cooking instruction: * Unpack the coconut chicken packet and transfer to a bowl and mix to refreshen.
* Take a shallow kadai or sauce pan and heat up on the stove.
* Add 1 tbsp of oil (preferably coconut oil, if not available refined oil is fine).
* When the oil is hot add the marinated chicken and saute for few minutes so that the masala turns slightly thick Add 200 ml of water and stir so that the water and masala is well mixed.
* Cover with a lid and cook on a slow flame for a good 12-15 minutes so that the chicken gets cooked and the masala becomes thick and coats the chicken
* Check for salt and transfer to a pan to serve.
* Garnish with some fried curry leaves to garnish

Chicken cooked in this aromatic, spicy masala is a preparation from the community of Chettiars of the Chettinad regions.This spicy flavourful masala is made by dry roasting a host of whole spices along with Gundu Milagai in Tamil or a Gundu chilly. Spices like Cinnamon, Kalpasi (stone flower or a dry moss) etc gives a very rustic aroma to this dish.

Cooking instruction:
Unpack the Chettinad Chicken packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice

* 1kg Premium Antibiotic-residue-free Chicken Skinless Curry Cut
* 400g SeerFish / Anjal / Neymeen / Surmai / Vanjaram Steaks
* 300g Small Cleaned Prawns