Fish curry

Fish curry
Summary Not available
Total time : 1 hr
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Fish curry

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Seafood
Person: 6
Calories: 1190kcal


  • 1500 g rohu steaks sinew removed and chopped into 2.5cm/1in pieces.
  • 5 tsp salt plus extra for seasoning
  • 1 tsp Turmeric powder
  • 2 tbsp mustard
  • 500 ml oil for frying
  • 2 medium onion finely chopped
  • 4 garlic cloves peeled and pounded in a pestle and mortar
  • 1 tsp chilli powder
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 500 ml boiling water
  • 6 stem fresh coriander plus extra leaves to garnish
  • 2 green chilies finely chopped
  • 300 g basmati rice cooked according to packet instructions


  • Put the fish steaks in a large bowl
  • Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated
  • Set aside to marinade for a few minutes
  • Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop
  • Tip into a pestle and mortar and pound until finely ground, then set aside
  • Heat a large non-stick pan over a medium heat and add the vegetable oil
  • Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour
  • Season with salt and continue to cook for a few more minutes until lightly golden
  • Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika
  • Mix together and stir over a low heat for a further 2–3 minutes
  • When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage)
  • Allow to cook gently for 3-4 minutes while stirring
  • Wash the fish by rinsing well with cold water
  • Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz)
  • Swirl the pan to cover the fish in the sauce
  • Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking
  • The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency)
  • Add the freshly chopped coriander and season to taste with salt
  • Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake
  • Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice


No extra notes


Calories: 1190kcal | Carbohydrates: 47g | Protein: 56g | Fat: 90g | Saturated Fat: 70g | Cholesterol: 125mg | Sodium: 2133mg | Potassium: 934mg | Fiber: 3g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 3mg


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