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–+ servings
Masala Fish Curry

Masala Fish Curry

by Nabeela Kauser
We bring you a rich, comforting masala fish curry packed with warming spices and bold flavour. Perfect for those who love a hearty curry with a kick, it's a flavourful recipe that pairs beautifully with rice or naan.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 320 kcal

Ingredients

For the Masala Fish:

  • 1 tbsp Garlic Paste
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 tbsp Gram Flour
  • 1 tbsp Dried Fenugreek
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Seeds crushed
  • 1 tsp Garam Masala
  • 1 tsp Chilli Flakes

For the Sauce:

  • 100 ml Oil
  • 1 Onion
  • 200 g Tomatoes canned
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1/2 tsp Salt
  • 1 tsp Chilli Powder
  • 1/2 Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumjn Powder
  • 200 ml Water
  • 1 handful Coriander

Instructions

  • In a bowl, combine all the spices listed for the masala fish to create a marinade. Mix them thoroughly until well blended.
  • Add the fish pieces to the marinade and coat them evenly. Set the fish aside to marinate for at least 30 minutes to absorb the flavours.
  • Heat some olive oil in a pan over medium heat and shallow fry the marinated fish. Cook each side for about 2 to 3 minutes until the fish is golden and cooked through. Remove the fish from the pan and set aside.
  • In the same pan, add oil and heat it up on medium heat. Then add the chopped onions and cook them until they become soft and translucent.
  • Stir in the garlic paste and ginger paste and sauté for about 1 minute until fragrant.
  • Add the canned tomatoes to the pan and cook for 4 to 5 minutes until they soften and start to break down.
  • Mix in the spices for the sauce and cook the mixture for 3 to 4 minutes, allowing the spices to blend well with the tomatoes.
  • Pour in a little water and cook the sauce until the oil begins to separate from the masala, indicating it’s cooked properly.
  • Gently add the fried fish back into the pan and carefully stir so the masala sauce coats the fish evenly.
  • Let the fish simmer in the sauce on low heat for 4 to 5 minutes to absorb the flavours fully.
  • Finally, garnish the dish with fresh coriander leaves before serving.

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 2gFat: 32gSaturated Fat: 3gTrans Fat: 0.1gSodium: 907mgPotassium: 265mgFibre: 3gSugar: 3gVitamin A: 931IUVitamin C: 14mgCalcium: 38mgIron: 1mg
Keyword Curry, Curry Recipe, Fish, Food, Masala, Recipe
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