Fish curry is one of the most versatile fish dishes. Each region in the country has its own version of fish curry such as Bihari fish curry, Goan fish curry, Bengali fish curry, and more. For days when you crave a simple meal, you can easily make fish curry with the ingredients available in your kitchen. Here we share a fish curry recipe that you can make in minutes!
|Prep Time||30 minutes|
|Cook Time||30 minutes|
- 500 Grams fish Any Fish Of Your Choice
- ½ Tsp Ginger Paste
- ½ Tsp Garlic paste
- ¼ Tsp turmeric powder
- ¼ to ½ red chilli powder
- salt As Required
- 2 Medium-Size Onions Sliced
- 2 Medium-Size Tomatoes Diced
- 2 Tbsp coconut Grated
- 1 Tsp red chilli powder
- 1 sprig of curry leaves
- 1 Green Chilli Sliced Or Chopped
- 1 Tsp ginger garlic paste
- 1 to 1 ½ garam masala
- Walnut-Size Ball Of Kokum Or Tamarind Soaked In ½ Cup Of Water
For Fish Marination
- In a bowl, add fresh fish pieces along with the marination ingredients. Coat the fish well and let it rest for about 30 minutes.
- Heat oil in a deep bottomed vessel like a wok and add half the onions and all the tomatoes. Cook until onions turn translucent and the tomatoes get mushy.
- Add grated coconut and red chilli powder. Once the ingredients are well-cooked, turn off the flame and let it cool.
- Blend the onion and tomato mixture into a coarse paste as per your liking. If the paste is too thick, then add 2 tbsp of water to make the paste smoother.
- Heat oil in the wok and add some cumin seeds. Add curry leaves, rest of the onions, ginger-garlic paste, and green chillies. Sauté until cooked.
- Add the grounded paste and the tamarind or kokum water. Let it simmer on low heat. Add garam masala and pour 1 ¼ cup of water. Add salt as required. Let the mixture boil until the oil begins to separate and the gravy starts thickening.
- Add the marinated fish and cover the wok with a lid. Let it cook on medium heat. Flip the pieces every 3 - 4 minutes based on their thickness.
- Garnish the fish curry with chopped coriander and serve it with plain steamed rice. Your scrumptious meal is ready. Time to gorge on it!
The key to making the perfect fish curry is to cook the fish evenly at the right temperature and to know when to switch off the flame to avoid overcooking it. Once your fish starts flaking easily and losing its translucent appearance, it means it is cooked.
Share your version of this recipe
Do you make your fish curry differently? Share with us!
Frequently Asked Questions
What fish is best for curry?
With different fish available in the market, buying the right fish can be confusing. You can easily choose from Basa fish, Salmon fish (Rawas), Pomfret, Hilsa, Catla and more, as these fish are best for making curry.
What type of fish cuts can be used to make fish curry?
Different cuts like Bengali cuts, steaks, and fillets can be used to make a fish curry. You can add bone-in or boneless pieces of the fish, with or without head and tail.