MASALA FISH CURRY RECIPE | FISH CURRY RECIPE | FISH CURRY BY SPICE EATS

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories, and evaporated milk is more affordable.

coriander powder

🥗Healthier: fresh coriander

💰Cheaper: dried parsley

Fresh coriander adds brightness, while dried parsley is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, and vinegar is a cost-effective alternative.

Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, and salt; mix well and set aside for 30 mins.

To prepare the masala paste, dry roast the red chillies and cumin seeds on low heat for 1 minute. Add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool, then blend with the green chillies into a coarse paste, adding water as needed for a thin consistency.

To pan fry the marinated fish, heat oil in a frying pan and place the fish pieces side by side. Fry on medium heat for 2 mins, then turn and fry for another 2 mins. Remove and set aside.

Heat oil in a flat pan or kadai. Add the grated onions and fry on medium heat for 7-8 mins until light brown.

Add the masala paste and 1/2 tsp salt; fry on medium heat for 3 mins until water dries up and oil separates. Stir in the kasuri methi and fry for 1 min, then add the curry leaves and fry for 2 mins.

Add the tamarind juice and 250 ml water; cook on medium heat until it comes to a boil. Lower the heat and place the fried fish pieces side by side, cover, and cook on low heat for 5 mins.

Remove the lid, flip the fish pieces, and add the thick coconut milk; mix well. Cover and cook for another 10 mins on low heat until oil separates.

Garnish with chopped coriander leaves, mix, and simmer for a minute. Serve with rice.

Cooking Techniques

Equipment Needed

Spice Level: