Masala Fish Curry
We bring you a rich, comforting masala fish curry packed with warming spices and bold flavour. Perfect for those who love a hearty curry with a kick, it's a flavourful recipe that pairs beautifully with rice or naan.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 pieces Fish (white fish)
- 1 tbsp Garlic Paste
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tbsp Gram Flour
- 1 tbsp Dried Fenugreek (leaves)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Seeds (crushed)
- 1 tsp Garam Masala
- 1 tsp Chilli Flakes
- 100 ml Oil
- 1 Onion
- 200 g Tomatoes (canned)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1/2 tsp Salt
- 1 tsp Chilli Powder
- 1/2 Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumjn Powder
- 200 ml Water
- 1 handful Coriander
Instructions
- 1
In a bowl, combine all the spices listed for the masala fish to create a marinade. Mix them thoroughly until well blended.
- 2
Add the fish pieces to the marinade and coat them evenly. Set the fish aside to marinate for at least 30 minutes to absorb the flavours.
- 3
Heat some olive oil in a pan over medium heat and shallow fry the marinated fish. Cook each side for about 2 to 3 minutes until the fish is golden and cooked through. Remove the fish from the pan and set aside.
- 4
In the same pan, add oil and heat it up on medium heat. Then add the chopped onions and cook them until they become soft and translucent.
- 5
Stir in the garlic paste and ginger paste and sauté for about 1 minute until fragrant.
- 6
Add the canned tomatoes to the pan and cook for 4 to 5 minutes until they soften and start to break down.
- 7
Mix in the spices for the sauce and cook the mixture for 3 to 4 minutes, allowing the spices to blend well with the tomatoes.
- 8
Pour in a little water and cook the sauce until the oil begins to separate from the masala, indicating it’s cooked properly.
- 9
Gently add the fried fish back into the pan and carefully stir so the masala sauce coats the fish evenly.
- 10
Let the fish simmer in the sauce on low heat for 4 to 5 minutes to absorb the flavours fully.
- 11
Finally, garnish the dish with fresh coriander leaves before serving.