Fish Curry
I want to preface this post by saying that if you’re here and you don’t care for fish curry, you’re in the right place. You don’t have to like fish curry to like this Fish Curry. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Because while it’s easy to make fish taste great when it’s fried or baked, creating a truly exceptional fish curry is a more difficult task. I know this because after trying my mom-in-law’s Best Ever Fish Curry, it took me years of trials and tweaking to capture her recipe and get it to a place where I felt happy with it. This one’s for fish lovers and skeptics alike. More mom-in-law’s recipes: Kadhi Pakora, Maash ki Daal, and Sarson Ka Saag
Types of Fish Curry
The Indian subcontinent has a long, sprawling coastal line, resulting in many styles of Bengali, Pakistani, and Indian fish curry. Because I’m more familiar with the Punjab region, where fish is more often fried or barbecued (as in Fish Tikka), and because fish is largely underrepresented in the restaurant-scene, I must admit I have limited exposure to those variations. With its onion-tomato masala base and familiar spices, this one is similar to what I grew up with, and has the universal appeal characteristic of Punjabi cuisine.
Fish Masala vs Fish Curry
Masala either refers to spices or the onion-tomato base that’s the canvas for most curries. Fish Masala makes a thicker, more bold sauce, while Fish Curry conjures up a more soupy image. But really it’s the same thing, and this fish curry can be either depending on your preference.
Fish Masala – Keep it sautéed down. Fish Curry – Add extra water and/or yogurt increase the curry. Though this Fish Curry is made without coconut milk, you could always try it for a nice variation.
Ingredients
There are a few ingredient components to the curry:
Fish Marinade
Ground spices: Red chili powder/cayenne and turmeric are all you need to flavor the fish. Carom Seeds (ajwain): Often used in Desi Fish recipes to give depth and floral flavor and mask any “fishy” smell. I didn’t want to make this optional because my mother-in-law always asks for this first when making this dish. But I also don’t want you to go out and buy it just for this recipe considering even I only ever use it for Chapli Kabab or the occasional Pakora. Lemon: A white fish marinade essential. Brightens up flavors and masks any smell.
Fish Curry Ingredients
Neutral oil: I use avocado or grapeseed. Try not to skimp here. You’ll need enough oil to brown the onions and carry the flavor. Yellow onions: I use 2 onions, which may seem like a lot, but they’ll reduce down and really enhance the taste of the masala. Garlic + ginger: Also used liberally. A heavy dose of aromatics is key in this fish curry. Coriander and cumin powder: To build depth and add richness to the curry. Kashmiri chili powder: A mild chili powder used to give curries a red hue and very mild heat. Responsible for the signature color in curries like Butter Chicken or Baingan Bharta. Substitute with Paprika. Red chili powder or cayenne pepper (optional): For a stronger kick, use regular South Asian red chili powder or substitute with an equal amount of cayenne. Kosher salt: Use a tad less if using sea salt/table salt. Tomatoes: Quality tomatoes are key in this curry. I use Roma/plum tomatoes but any will work, as long as they’re ripe and tasty.
Garnish Ingredients
Some lovely finishing touches to add layers of flavor and texture: You can use any type of firm white fish such as:
cod (pictured here) tilapia – cheapest & what I used most for testing (less popular in the UK) halibut haddock snapper
Thai or bird’s eye green chili peppers: The earlier you add them, the more heat they’ll impart into the curry. Here they’re more for aesthetics than heat. Freshly ground black pepper: Adds a pungent peppery flavor to round out the curry. Julienned ginger: A tip I picked up from Zainab Shah’s Khara Fish Masala; adds a fresh, invigorating zing. Cilantro and lemon juice: To brighten up the otherwise bold curry.
How to make Fish Curry
The full instructions are in the recipe card, but here are some helpful tips. Tip: I use a food processor to chop everything (onions, garlic, ginger, tomatoes, etc.). Pulse to chop onions so they don’t release too much water.
Marinate Fish
Prepare Curry
Pan-Fry Fish
Tip to flip fish: Use 2 spatulas, a larger flat/fish spatula to turn the fish, and another smaller spatula that’ll hold it in place during the flip.
Combine
Variations
My mom-in-law sometimes adds yogurt to the curry, which adds extra tang & makes it runnier. Try frying the fish in mustard oil or sarson ka tel (also used in Achari Chicken). As Sameen Rushdie said in her book Indian Cookery, “Just as North Indians have always known that pure butter ghee is the best cooking medium for a true Qorma or Biryani, in Bengal they understood a long time ago that you cannot improve upon the taste of fish cooked or fried in pure mustard oil.” Note for doubling: A reader commented that doubling the onions made them sweet. To prevent that possibility, if doubling the recipe, try using 1.5x the quantity of onions.
How to Store and Reheat Fish Curry
Fish Curry keeps well for 2-3 days in the fridge in an airtight container. Usually, I don’t like fish leftovers. (Most of my salmon leftovers are rehashed into the viral salmon bowl.) But this one reheats surprisingly well. You can either microwave or reheat with a bit of water on the stovetop.
Serving Suggestions
This curry goes well with both naan/roti or rice. If I keep it soupy, I tend to want it with rice and Kachumber Salad. Would also go well with Mint Raita. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
