Fish Curry (Pakistani)
This Fish Curry Recipe (Pakistani) is a delicious and easy dish made with white flaky fish nestled in a savory tomato-based curry!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ lbs fish ((see notes))
- ¼ cup cooking oil ()
- ½ yellow onion ()
- 1 tsp garlic paste ((see notes))
- 1 tsp ginger paste ((see notes))
- 1 Roma tomatoes ()
- 1 tsp cumin seeds
- 1 tsp carom seeds(ajwain) ((optional))
- ½ cup water
- 1 serrano chilies ((see notes))
- 10 curry leaves
- ¼ cup cilantro
- 1 tsp salt ()
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp red chili powder ()
- ½ tsp Kashmiri chili powder ()
Instructions
- 1
Dice the onion and add it to the preheated cooking oil in a large sauté pan (see notes).
- 2
Add the ginger garlic paste once the onion is golden brown and sauté for 30 seconds to bloom.
- 3
After about 30 seconds, add the cumin seeds and carom seeds if you're using them, and sauté for 30 seconds.
- 4
Add the chopped tomatoes, and sauté until they start to soften. Add 1/2 a cup of water, cover your pan, and cook on medium heat for 10-15 minutes.
- 5
Uncover the pan, turn the heat on high, and cook until all the excess liquid evaporates. Add the spice blend and saute for one minute to allow the spices to bloom.
- 6
Sauté continuously at this point, mashing the tomatoes and onions as you fry the spicy masala. Once you have a cohesive mixture and the oil separates and floats to the top, add the serrano chilies and saute for 30 seconds.
- 7
Add 1/2 a cup of water to the prepped curry base, place the fish in an even layer, sprinkle with the curry leaves, cover, and cook for 5 minutes, till the fish turns white.
- 8
Use a digital thermometer like a Thermapen to check the internal temperature of the fish and make sure it's 145℉. Garnish with the julienned ginger and cilantro and serve.