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Simple Indian Style Fish Curry Recipe
This aromatic and delicious Indian style fish curry recipe is extremely addictive. For those who can’t handle the heat, don’t worry, as this fish curry recipe is less spicy. Instead, the various ingredients used make up a complex and authentic fish curry flavour. Read on to know how to recreate our tasty fish curry recipe!
Meal: Lunch
Cuisine: Indian
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 700g of mackerel fish, cut into thick slices
- 1 tbsp of lime juice
- ½ tsp of turmeric powder
- A pinch of salt
- 7 dried chillies, soaked
- 3 fresh red chillies, seeded
- 1½ tbsp of fish curry powder
- 3 cloves garlic
- 5 shallots
- 100g of fresh coconut
- 5 tbsp of oil
- 1 onion, finely sliced
- 1 stalk curry leaves
- 3 cloves
- 1 star anise
- 1 tsp of fenugreek
- ½ tsp of mustard seeds
- 1 tomato, pureed
- 2 green chillies, halved and seeded
- 600ml of water
- 2 tbsp of tamarind pulp mixed with 70ml water and strained for juice
Equipment
- 1 food processor
- 1 deep pot
Directions
- To start, season the fish slices with lime juice, turmeric powder, and salt for at least 30 minutes. Once marinated, deep-fry the fish slices in hot oil until golden. Set aside.
- Next, blend the dried chillies, fresh red chillies, fish curry powder, garlic, shallots and fresh coconut in a food processor until it forms a fine and smooth paste.
- Over medium-high heat, heat the oil in a deep pot. Toss in the sliced onions and saute until fragrant.
- Add the curry leaves, cloves, star anise, fenugreek, mustard seeds and spice paste into the pot. Fry until aromatic and the oil rises.
- Then, dump the pureed tomato and green chillies, and pour in water and tamarind juice into the same pot. Let it simmer.
- Once the oil has spilt, add the fish slices and cook for another 6-7 minutes.
- Serve immediately with a plate of warm rice.
What Fish Should You Use for this Fish Curry Recipe?
You can use different types of fish for this recipe. However, the rule of thumb is to use a firm white fish. Essentially, you should opt for fish that won't completely disintegrate while cooking. For example, you can use mackerel, haddock, monkfish, grouper, halibut, and striped bass.