Easy Fish Curry Recipe

I grew up eating fish since childhood and never have I ever spent a month without it. In fact, back at home, we used to have fish on the menu once every week. Ever since I moved down south, I get to eat it only once in a month! Not saying we don’t find fish here, but it’s the taste that matters to me more, so a different flavor doesn’t really hit my taste-buds clearly.

The goodness of Fish – It is one of the light non-vegetarian and low-fat high-quality protein foods. It is filled with omega-3 fatty acids and certain vitamins. Fish is also rich in calcium and phosphorus and is a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Some are apprehensive about the smell (rather not call it odor) but once properly cooked it goes away because just like its texture, the smell too is quite tender and light.
The best method of getting rid of the smell to some extent (which I learned from my mother-in-law), is to cover the fish pieces with flour for some time and then wash it off. I never do this part because I am not bothered by the smell anyway.

Fish lovers best know how a particular type is cooked. There are several ways of cooking one fish and different styles for many others. For me, if it’s Rohu (Labeo rohita) I love a strong taste of mustard in it.

My Recipe – I don’t like fish with a watery curry or thick gravy, rather I like it somewhere between these two consistencies. Reason being, a watery consistency doesn’t allow you to relish the flavor well and a thick gravy sticks to one part of the rice and needs some working on mashing with.
I like cooking my fish with slightly more mustard (seed powder) because of the way it smells. And, I love fish curry along with its head, because it leaves behind a fine flavor.

So if this is what you are looking for, below is my recipe for you to try! 🙂

Ingredients:

  1. Fish (Rohu)………………………….1/2 kgs
  2. Onion…………………………………..1 cup ground and 1/2 cup finely chopped
  3. Tomatoes…………………………….1 cup ground or grated
  4. Fenugreek seeds…………………1 tspn
  5. Mustard seeds…………………….1 tspn
  6. Mustard seeds powder……….2 tbspn
  7. Cumin powder……………………1 & 1/2 tbspn
  8. Coriander powder………………1 tbspn
  9. Turmeric powder……………….1/2 tbspn
  10. Red chillie powder……………..1/2 tbspn
  11. Green chili…………………………..1/4 cup finely chopped
  12. Garlic and ginger paste………1 tspn
  13. Bay leaf………………………………..1
  14. Mustard oil………………………….For frying and cooking as per your liking
  15. Coriander leaves…………………1/2 cup chopped
  16. Salt……………………………………….to taste

Method:

  1. Coat the fish pieces with turmeric and salt
  2. Heat a flat pan and pour mustard oil for shallow frying
  3. Fry the pieces till golden brown or less; as you would prefer
  4. In a heated wok (kadhai), pour 3 tbspn mustard oil
  5. Add mustard seeds and fenugreek seeds
  6. Once they start to crackle, add bay leaf and chopped onion
  7. Once the onion turns pink, add the onion paste and fry till it gets collected, leaving the oil at its sides. Add garlic-ginger paste to this
  8. Pour in the tomato puree and keep stirring
  9. Now, add all the powders (cumin, coriander, red chilli, turmeric, and mustard seed powder) and stir well to mix everything nicely
  10. Keep adding some water from time to time, in order to avoid the mixture from sticking
  11. Add a cup of water and close the lid. Let it stay on simmer for 10 mins
  12. Now, check if the mixture is thick enough, and if it is, add a cup of water and stir
  13. Carefully drop the fried fish pieces to the gravy and cover the lid for another 10 mins
  14. Once the consistency is of your liking, turn off the gas and garnish with fresh coriander leaves
Fish tastes best with rice, but if you prefer chapatis, you might like to check the consistency. It is suggested not to have milk right after eating fish (which I’m not sure why), so try to avoid any milk products for at least an hour or a little more.

I would love to know how you liked the recipe. Please write to me in the comment section below.

Thanks and have a great time cooking!

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