Fish Curry Recipe (Indian Fish Masala)

Ingredients

• 1.1 lb firm fish (Any firm fish)
• 0.5 tbsp ginger garlic paste (For marinating the fish)
• 0.125 tsp turmeric (For marinating the fish)
• 0.25 tsp Kashmiri red chili powder (For marinating; the source allows ¼ to ½ tsp)
• 0.25 tsp salt (For marinating, or as needed)
• 1 tbsp oil (For frying the fish; adjust as needed)
• 0.5 tsp cumin seeds (Jeera)
• 1 cup onions (Medium, sliced; about 1 cup sliced)
• 0.5 tbsp ginger garlic (Minced or paste)
• 1 cup tomatoes (Medium and ripe; ¾ to 1 cup chopped)
• 0.5 tsp salt (Adjust to taste)
• 1 tsp Kashmiri red chili powder (Adjust as needed)
• 0.125 tsp turmeric
• 0.5 tsp fennel seeds (Optional; saunf)
• 2 tbsp coconut (Grated; alternatively use ¼ cup coconut milk or 12 cashew nuts)
• 2 tbsp oil (Plus 1 tbsp to fry the fish)
• 1 sprig curry leaves (Pat dry; alternatively use a small bay leaf)
• 1 green chili (Chopped or slit; source states 1 to 2)
• 0.5 tsp garam masala (Or curry powder as needed; source allows 1 to 1½ tsp)
• 4 tbsp water (Source allows 1¼ to 1½ cups for the curry, plus 2 to 4 tbsp for blending)
• coriander leaves (Optional garnish, if desired)

Steps

1. 1

   Marinate the fish with ½ tablespoon ginger-garlic paste, ⅛ teaspoon turmeric, ¼ teaspoon red chili powder, and ¼ teaspoon salt.

2. 2

   Heat 1 tablespoon oil in a flat frying pan. Fry the fish pieces slightly for 2 to 3 minutes on each side, just until the raw smell goes away. Alternatively, sear the fish. Set it aside.

3. 3

   Heat 1 tablespoon oil in a pot and add the cumin seeds. When they sputter, add the sliced onions and sauté until lightly golden.

4. 4

   Add the minced or pasted ginger-garlic and sauté for 30 seconds.

5. 5

   Add the chopped tomatoes and ½ teaspoon salt. Sauté until the tomatoes become soft and mushy.

6. 6

   Add the coconut, optional fennel seeds, red chili powder, and turmeric. Fry until the mixture is fragrant and the raw smell has gone away.

7. 7

   Cool the onion-tomato mixture. Transfer it to a blender jar with 2 to 4 tablespoons water and blend to a smooth or coarse paste, according to preference. An immersion blender may also be used. Set the paste aside.

8. 8

   Add 1 tablespoon more oil to the same pot and heat it over low heat.

9. 9

   Add the curry leaves and green chilies to the slightly hot oil.

10. 10

    When the leaves and chilies splutter, add the ground onion-tomato paste and garam masala. Taste the paste and add more chili powder at this stage if more heat or a deeper color is desired.

11. 11

    Sauté the masala until it smells good.

12. 12

    Pour in 1¼ to 1½ cups water. Mix well and bring the curry to a boil.

13. 13

    Cook until traces of oil appear on the surface and the gravy thickens slightly.

14. 14

    Gently slide the seared fish pieces into the curry and cook covered over medium heat.

15. 15

    After 3 to 4 minutes, carefully flip or turn the fish pieces to the other side.

16. 16

    Continue cooking until the fish pieces bulge slightly, indicating that they are fully cooked. Taste the curry and add more salt if needed.

17. 17

    Optionally garnish with coriander leaves before serving.

Notes

The source also mentions optional tamarind for additional sourness, lemon juice before serving, or amchur added at the finishing stage. These are optional suggestions and are not included as required ingredients. Serve with rice or roti. The source does not specify an internal fish temperature.

Nutrition per serving

• main
• Indian
• South Asian
• fish
• curry
• one-pot
• dairy-free
• gluten-free