Masala Fish Curry
A flavorful Indian fish curry made with a blend of aromatic spices, tamarind, and coconut milk.
1h 20m4Servings
Nutrition
403kcal
27gProtein
13gCarbs
27gFat
Ingredients
INGREDIENTS FOR MASALA FISH CURRY
Fish (Rohu, Katla, Asian Carp)
500 g
FOR MARINATION
Turmeric Powder
¼ tsp
Red Chilli Powder
1 tsp
Salt
¾ tsp
FOR MASALA PASTE
Cumin Seeds
1 tsp
Dried Red Chillies
2 pieces
Garlic
10 cloves
Green Chillies
3 pieces
Red Chilli Powder
1½ tsp
Coriander Powder
1½ tsp
Turmeric Powder
¼ tsp
OTHER INGREDIENTS
Onion, grated
2 mediums
Kasuri Methi (dried Fenugreek leaves)
1 tsp
Curry leaves
20 pieces
Tamarind, soaked in water
4 tbsp
Thick coconut milk
4 tbsp
Salt to taste
To taste
½ tsp
Coriander leaves for garnishing
2 tbsp
Oil
3 tbsp
oil for pan frying the fish pieces
1 cup
Instructions
1Preparation
30m
30mMarinate Fish
Clean, wash and pat dry the fish pieces. Add turmeric powder, red chilli powder, and salt. Mix well and set aside for 30 minutes.
Prepare Masala Paste
In a pan, dry roast red chillies and cumin seeds on low heat for 1 minute. Add garlic cloves and continue roasting on low heat for another 2 minutes. Set aside to cool. Transfer to a blender/grinder along with green chillies and coarse grind.
Blend Masala Paste
Add 3-4 tbsp of water to the ground spices and blend into a smooth paste. Add more water if needed to achieve a thin consistency.
Pan Fry Fish
Add oil to a frying pan and place the marinated fish pieces side by side. Fry on medium heat for 2 minutes per side until lightly golden. Remove fish and set aside.
2Making the Curry Base
15m
15mSauté Onions
Heat oil in a flat pan or kadai. Add grated onions and fry on medium heat for 7-8 minutes until light brown.
Cook Masala Paste
Add the prepared masala paste to the pan. Add 1/2 tsp salt and continue to fry on medium heat for 3 minutes until the water dries up and oil separates.
Add Fenugreek and Curry Leaves
Stir in the Kasuri Methi (dried fenugreek leaves) and fry for 1 minute on medium heat. Add the curry leaves and fry for 2 minutes on low to medium heat.
Add Tamarind and Water
Pour in the tamarind juice, mix well, and then add 250 ml of water. Bring the mixture to a boil on medium heat.
3Simmering the Fish15m
15mAdd Fish
Lower the heat. Gently place the fried fish pieces into the simmering curry. Cover the pan and cook on low heat for 5 minutes.
Add Coconut Milk
Remove the lid and carefully flip the fish pieces. Stir in the thick coconut milk.
Finish Cooking
Cover the pan again and cook on low heat for another 10 minutes, or until the oil separates from the curry, indicating it's well-cooked.
Garnish and Serve
Garnish with chopped coriander leaves, mix gently, and simmer for one more minute. Serve hot with rice.
Tips
Ensure the fish is patted completely dry before marinating to prevent sogginess.
Roasting the spices for the paste until fragrant enhances the curry's depth of flavor.
Don't overcook the fish; it should be tender and flaky after simmering.
Adjust the amount of green and red chillies to control the spice level according to your preference.