Fish Curry

There’s no better way to enjoy seafood then indulging in a delicious spicy Fish curry served with steaming basmati rice.

I Made It


Step 1

  • Fish boneless cubes – 500 gms
  • Ginger & Garlic paste 1 tbsp
  • National Vinegar 1 tsp
  • National Fish Masala 1 tbsp
  • Oil For shallow frying

Step 2

  • Oil – 100 ml
  • Onion Chopped 80 gms
  • Fenugreek seeds 1 tsp
  • Whole red Chili 5 to 6
  • Curry Patta 12 -15
  • Garlic paste 1 tbsp
  • National Turmeric Powder ¼ tsp
  • Tomato chopped 100 gm
  • National Fish Masala 2 tbsp
  • Tomato puree 1 cup
  • Butter 50 gm
  • Cream 1.5 tbsp
  • National salt (According to your taste)
  • Coriander leaves For garnish
  • Ginger Julienne For garnish


Step 1 Method:

  • Marinate the fish with above mentioned ingredients for 2-3 hours in the fridge.
  • Heat oil in a frying pan and shallow fry fish from both sides and set aside to add to the gravy which you will make in step 2.

Step 2 Method:

  • In a separate pan, add chopped onions and fry till light brown.
  • Add in Fenugreek seeds and fry 30 to 40 seconds, followed by whole red chilis and fry for 10-20 seconds, followed by Curry leaves and fry for another 10 seconds.
  • Now add garlic paste and turmeric powder and give it a stir.
  • Add National Fish Masala and chopped tomatoes and fry till 1 to 2 minutes and then tomato puree and cook for 8 to 10 minutes on a very light flame till the gravy and oil separates.
  • At this stage add cream and butter and leave to cook for 5-7 minutes on a low flame.
  • Add the fried fish very gently, cover the lid and cook for another 5 minutes. Adjust salt at this step.
  • Fish curry is ready now garnish it with chopped coriander & julienne ginger.