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Indian Fish Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Fish Curry Recipe (Fish Masala)

This tender, spicy Indian Fish Curry is pressure-cooked to perfection, locking in bold flavors with a rich, tangy gravy. Quick to prep and full of warm spices, it's a comforting dish served best with rice or roti.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 3 people
Calories 309 kcal

Equipment

  • 1 Mixing bowl For marinating fish
  • 1 Pressure cooker To cook the curry
  • 1 Frying pan To sear fish and prep base
  • 1 Blender For onion tomato paste

Ingredients
  

Main ingredients

  • 500 g Firm fish rinsed and ready to marinate
  • 0.5 tablespoon Ginger garlic paste
  • 1 pinch Turmeric
  • 0.25 to 0.5 teaspoon Kashmiri red chili powder
  • 0.25 teaspoon Salt
  • 1 tablespoon Oil
  • 0.5 teaspoon Cumin seeds
  • 2 medium Onions sliced thin, about 1 cup
  • 0.5 tablespoon Ginger garlic paste extra
  • 2 medium Tomatoes chopped
  • 0.5 teaspoon Salt adjust to taste
  • 1 teaspoon Kashmiri red chili powder more if desired
  • 0.125 teaspoon Turmeric additional
  • 0.5 teaspoon Fennel seeds optional
  • 2 tablespoon Coconut grated or use ¼ cup coconut milk or 12 cashews
  • 1 sprig Curry leaves
  • 1 to 2 Green chilies chopped or slit
  • 1 to 1.5 teaspoon Garam masala or curry powder
  • 1.25 to 1.5 cup Water to make gravy
  • 1 tablespoon Oil extra for frying fish

Instructions
 

Instructions

  • Rinse and pat dry the fish. Marinate with turmeric, Kashmiri red chili powder, salt, and ½ tablespoon ginger garlic paste. Set aside for 15-20 minutes.
  • Heat oil in a flat pan and lightly fry the fish on both sides for 2-3 minutes to remove raw smell. Set aside.
  • In the same pan, heat oil, add cumin seeds. Once they splutter, sauté onions until golden.
  • Add extra ginger garlic paste and sauté for 30 seconds. Add chopped tomatoes and salt, cook until soft.
  • Add coconut, fennel seeds, chili powder, turmeric. Sauté until fragrant and raw smell disappears.
  • Cool and transfer mixture to blender. Add little water and blend to desired consistency. Set aside.
  • Heat oil again, add curry leaves and green chilies. Add blended paste and garam masala. Sauté until aromatic.
  • Pour in water and bring to boil. Simmer until oil appears on top and gravy thickens slightly.
  • Gently add fried fish. Cover and pressure cook on low heat for 8–10 minutes. Use quick or natural release method as preferred.
  • Taste and adjust salt/spices. Garnish with fresh coriander. Serve hot with rice or roti.

Notes

Cool curry before storing. Lasts up to 3 days in fridge or freeze in smaller portions. Reheat gently to avoid breaking fish.