Fish Curry

In this twist of a dish, I have combined the Punjabi flavours with a little Southern spark.

To be honest, it was an experimental cooking but the hubby loved it so much I’ve decided to make this my go to fish curry recipe from now on.

And because of that reason, it’s worth a share….

What went in was first my mom’s recipe of a Punjabi fish curry (except I did not fry the fish, like she would have). And then I also went ahead and used mustard oil to cook the curry in plus the addition of crispy fried curry leaves. That was the winning factor of this dish. The crunch and the strong flavours were just fantastic.


Ingredients: – (serves 2-3)

For the marinade

  • 400gms any firm white fish (I used Pangasius Dory)
  • ¾ cup home-made curd
  • 1 tsp salt (adjust according to taste)
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp fish curry masala (optional)
  • ½ tsp red chilli powder

For the curry

  • 1 inch ginger
  • 3 garlic cloves
  • 4 tbsp mustard oil or Ghee
  • 2 fresh green chilli (sliced)
  • 2 medium red onion, chopped
  • 6 medium sized ripe tomatoes, pureed
  • ½ tsp salt (adjust according to taste)
  • ½ tsp red chilli powder
  • ¼ tsp garam masala
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp fish curry powder
  • ½ tsp turmeric powder
  • 10-12 curry leaves
  • ¼ cup cooking oil (only for frying the curry leaves)



Method: –

  1. Put bite-size chunks of fish into a bowl.
  2. Add all ingredients (under the marinade list). Mix to combine.
  3. Seal with cling fling and put in the refrigerator to marinate for a minimum of 2 hours. (The more hours it gets to marinate, the better).
  4. Heat oil in a small pan, fry curry leaves until it is crispy. Set aside oa kitchen towel (to drain out any excessive oil).
  5. Blend tomatoes, ginger and garlic into a puree.
  6. Heat the mustard oil on low flame, in a heavy bottom pan. (Tip: mustard oil heats up very quickly).
  7. Saute the fresh green chilli for a minute followed by the onions in for 3 minutes or until the colour has changed.
  8. Add the pureed tomatoes to the pan. Add all the seasonings – salt, cumin powder, coriander powder, turmeric powder, red chilli powder, fish curry powder, garam masala.
  9. Add the marinated fish into the pan. (You can fry the fish separately first, if you like). Gently stir to combine the ingredients.
  10. Add some water or more curd if you find your curry too dry. (A dry curry goes well with Roti or Naan but if you are having this with rice, you will want a little liquid in the dish).
  • In a small pan, fry curry leaves oil until crisp. Add these on top of the fish curry right before serving.



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