Flash Sale

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

The Venami or Vannamei spells $$ to India's fishermen. This is India's widely exported fish and is almost all farmed in large paddy fields or special ponds. If you have bought frozen prawns in a super market, it is likely to be a Venami but what we give you will be very different - almost 12 months younger, right off the pond & un-frozen different...

They say we are choosy with our meats - you will believe it when we tell you that we only serve the very premium young male goat approximately 6-8 months old with meat so tender that it will melt in your mouth. We apologise in advance to the non-goat eaters who may find the description gory, but our meat is simply the finest in town!

No (fish) party is complete without the Seer Fish. King of all fishes - this is a one center bone only, smell-less kind of fish. If you are new to fish - highly recommended to start with the Seer Fish

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 with 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

Small, bony and oval fish that is highly sought after for fish curries & fries. A staple part of the rice & fish curry combo's offered in the coastal towns. Crunchy & Brunchy, aka eat for breakfast with puttu & for lunch with rice in South India

Elongated laterally compressed body with white meat. Mainly marketed frozen packs in international market, but through Freshtohome it get delivered fresh at your door steps

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

That unmistakable melt-in-your-mouth tender mince, made from the finest Halal-certified meat. Ground to perfection and ready to be spiced for any preparation.

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

"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 most popular marine fish in the seafood industry. Famous for its availability, size, high quality meat and taste.

The Emperor or Sheri as its called in the Middle East is simply the King of Kings in the fish world (in terms of taste). Majestic in all sense to look at (and eat). Highly sought after. A common menu item in most luxury hotels. Large & fleshy meat - the King of Fish does come in Fifty different Shades - Grey, Silver, Yellow, Classic.. This one is the Classic Emperor

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

House special, free of chemicals. This Grandma style fried chicken is made with our own house special masala. Simply fry in oil and enjoy hot accompanied with onion slice and lemon wedge.
Ingredients: Chilly powder, ginger/garlic paste, coriander, curry leaves, star anise, pepper, nutmeg, eggs, gram and rice flour.

Cooking Instruction:Unpack the pouch and transfer to a container.Scrap all the masala from the pouch. Mix the contents.
In a kadai or sauce pan pour oil and heat up. When oil is hot, carefully drop the chicken pieces one by one taking care the hot oil doesn’t splash on to oneself.
Allow to fry the chicken for 8-10 minutes. Strain out the fried chicken pieces and transfer to a plate with a kitchen tissue or napkin so that excess oil is absorbed.
Serve along with lemon wedges, onion slices and any sauce of ones liking(optional)
Enjoy as a starter or as an accompaniment along the meal.

Shanks made out of the finest Goat in town

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

No (fish) party is complete without the Seer Fish. King of all fishes - this is a one center bone only, smell-less kind of fish. If you are new to fish - highly recommended to start with the Seer Fish

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.

Bite-sized pieces of Chicken with bones, marinated in a mildly spiced masala with Sesame seeds. This typical Dhaka style preparation will surely make you come back for more!

Cooking instruction: Unpack the dish into a plate or bowl. Scrape off the marinade which is stuck to the pouch and mix well. Pour oil in a kadai or fry pan, enough to cover the Chicken. Heat the oil and drop the Chicken pieces one by one into the hot oil. Fry until it’s cooked

This Burmese curry is a thick paste of curry powder, coconut, cumin, chillies, garlic, onions, tinge of lemon grass and galangal. Prawns cooked in this yellow hued curry is rich in flavour and aroma. An excellent accompaniment for a plain steamed rice or a coconut rice

Cooking Instruction:
* In a thick bottomed sauce pan add 1 tbsp full refined oil and heat up.
* Unpack the Burmese prawn curry packet to a bowl and scrap the contents of the pouch to the bowl.
* Once the pan and oil is hot slide the marinated prawns in the bowl to the pan.
* Saute the prawns for a few minutes not allowing the masala to stick to the pan.
* Warm 200 ml of water and add to the pan in which the prawns are getting sauteed.
* Mix the water and the prawn masala well and allow to cook on a slow flame.
* Check the thickness of the gravy and switch off the flame.
* Transfer to a serving bowl and serve along with plain steamed or coconut rice.
Note: Prawns takes few minutes to cook and cooking longer only makes the prawn rubbery and chewy.