Indian style fish curry is a culinary masterpiece known for its rich, aromatic spices and tender fish, simmered in a luscious sauce that’s perfect with steamed rice or crusty bread. This dish captures the essence of Indian cuisine—bold flavors, vibrant colors, and a touch of heat, making it a favorite among food enthusiasts worldwide.
Ingredients
- For Marinating the Fish:
- 500g firm white fish fillets (such as cod or tilapia), cut into cubes
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Steps
Marinating the Fish: Marinate the fish cubes with turmeric powder, red chili powder, and salt. Let it sit for 15-20 minutes while you prepare the curry sauce.
Preparing the Curry Sauce:
- Sautéing the Onions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Adding Spices: Stir in ginger-garlic paste and sauté for a minute until fragrant. Add coriander powder, turmeric powder, and red chili powder. Cook the spices for another minute.
- Making the Tomato Base: Pour in the tomato puree and cook until the oil separates from the masala, indicating it’s well-cooked.
- Simmering with Fish: Gently add the marinated fish cubes into the simmering sauce. Cover and cook for 8-10 minutes on low heat until the fish is cooked through and the flavors meld together.
- Finishing Touch: Sprinkle garam masala and adjust salt. Garnish with fresh cilantro leaves before serving.
Tips For Variation
- Coconut Twist: Add coconut milk or grated coconut for a creamy texture.
- Tamarind Tang: Enhance the tanginess with a dash of tamarind paste or juice.
- Regional Flavors: Experiment with regional spices like mustard seeds or curry leaves for a distinct taste.
- Vegetarian Option: Substitute fish with paneer or tofu for a vegetarian version.
- Seafood Medley: Combine different types of seafood like shrimp or scallops with fish for a seafood extravaganza.
- Healthy Twist: Use yogurt instead of cream for a lighter version.
- Heat Variation: Adjust the amount of red chili powder or add fresh green chilies for more heat.
Macros
- Calories: 300 kcal
- Protein: 25g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 3g
FAQs:
1. Can I use frozen fish for this curry? Yes, frozen fish works well. Thaw it completely and pat dry before marinating.
2. How spicy is this fish curry? You can adjust the spice level by varying the amount of red chili powder or adding fresh green chilies.
3. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
4. What kind of rice pairs best with Indian fish curry? Basmati rice complements the flavors of this curry beautifully, but you can also enjoy it with steamed jasmine rice or naan bread.
5. Can I use bone-in fish for this recipe? Absolutely! Adjust the cooking time to ensure the fish is cooked through without overcooking.
Spice Up Your Dinner: Authentic Indian Style Fish Curry Recipe
Ingredients
For Marinating the Fish:
- 500 g firm white fish fillets such as cod or tilapia, cut into cubes
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 3 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Marinating the Fish: Marinate the fish cubes with turmeric powder, red chili powder, and salt. Let it sit for 15-20 minutes while you prepare the curry sauce.
Preparing the Curry Sauce:
- Sautéing the Onions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Adding Spices: Stir in ginger-garlic paste and sauté for a minute until fragrant. Add coriander powder, turmeric powder, and red chili powder. Cook the spices for another minute.
- Making the Tomato Base: Pour in the tomato puree and cook until the oil separates from the masala, indicating it’s well-cooked.
- Simmering with Fish: Gently add the marinated fish cubes into the simmering sauce. Cover and cook for 8-10 minutes on low heat until the fish is cooked through and the flavors meld together.
- Finishing Touch: Sprinkle garam masala and adjust salt. Garnish with fresh cilantro leaves before serving.