5 mins

Fish Curry
Ingredients for Fish Curry
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.



Currently displaying quantities in US Imperial Measurements
How to Cook Fish Curry
- For the Masala (spicy paste), peel and roughly chop the onion, garlic and ginger and roughly chop the tomatoes. Grind these to a paste along with the curry leaves and coconut powder and then set aside.
- Wash the fish fillets thoroughly and set aside on absorbent kitchen towels to dry. Soak the tamarind in warm water for about 5 minutes then squeeze it to extract the juice and set the juice aside.
- For the body of the dish, peel and finely chop the onion and garlic and chop the tomato. Heat the vegetable oil in a deep frying pan (skillet) then add the chopped onion, garlic, tomatoes and curry leaves. Sauté for few minutes then stir in the masala paste before adding the turmeric powder and the chili powder.
- Cook for about 5 minutes over a medium heat. Check for the pungent smell of raw masala. Once the masala is fried and cooked it oozes oil from the sides; when it reaches that point, add the tamarind juice and salt. Taste and add additional seasoning if required. (Don't add any water, since the oil in the fish is sufficient for the curry).
- Once the masala is well cooked, gently squeeze out any remaining water from the fish, add the fish to the pan and allow the liquids to boil gently for about 5 minutes on a low-medium heat. Test a corner of the fish to see if it is adequately cooked (take care not to overcook fish - better a little undercooked than overcooked). Serve hot with steamed rice.

You can replace the fish with eggs if you want to transform this into a spicy egg curry. You need to hard boil the eggs first and only leave them in the masala long enough to warm through.
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