Masala Fish Curry
Category: Indian Fish Dishes
Ingredients for the marinade
- 560g (1 1/4 lb) Your Preferred White Fish, cut into chunks.
- 1 tsp Turmeric Powder (or Ground Turmeric)
- 3 tsp Lime Juice
- 1 tsp Salt
Ingredients for the masala gravy
- 115g (4 oz) Mustard Oil or Ghee (or preferred oil)
- 230g (8 oz) Onions, grated
- 16 Garlic Cloves, chopped
- 1 tsp Fenugreek Seeds
- 1 tsp White Cumin Seeds
- 1 tsp Salt
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder (Ground Coriander)
- 230g (8 oz) Natural or Greek-Style Yoghurt
- 1 tsp Sugar
- 30g (1 oz) Fresh Ginger, shredded
- 1/2 tsp Garam Masala
- 2 Fresh Green or Red Chillies, shredded
- 1 tbsp Fresh Coriander (Cilantro) Leaves, chopped
Step 1: marinate the fish
Clean, wash and cut fish into chunks. Mix the lime juice, turmeric, and salt. Spread this all over the fish and mix gently. Leave for half an hour.
Step 2: make the masala gravy
Heat the oil, and fry the grated onions and the garlic until golden brown in colour, then remove them from the oil. Heat the same oil and fry the marinated fish a few pieces at a time, and remove from the oil.
To the same oil add the fried onion and garlic mixture, salt, cumin seeds, fenugreek seeds, and coriander powder. Cook this a little longer and add 2 teaspoons of water two to three times. Add the yoghurt a little at a time mixing gently and cook until the oil separates from the masala.
Step 3: add in the fish
Add red chilli powder, stir for a second or so and then add in the fried fish chunks, sugar and shredded ginger. Cover, and shake the pan gently. Cook on a low to medium heat for 15-20 mins until the fish becomes tender, adding the garam masala a few minutes before the end.
Step 4: serve
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)