If you are looking for a simple & easy curry recipe, you will love this spicy fish masala! It is our weeknight favorite with steamed basmati rice or jeera rice. Comes together in about 30-35 minutes with basic things available in your pantry. In north India, masala fish recipes do not include coconut. If you love fish curries with coconut, might I suggest my indian salmon curry ? Easy & quick fish and seafood recipes like fish masala, fish tikka or shrimp masala are a true savior on busy weeknights! Punjabi curries are spicy and tangy with warmth from garam masala powder and ginger. Whenever I get my hands on good white firm fish, I make this fish curry. Kids love it and the leftovers taste great!This delicious fish curry has a chunky, onion tomato base with a basic yet fragrant spice blend.
Which Fish is Good for Indian Cooking
I usually go for any firm white fish like barramundi, sea bream, cod, halibut etc but you can use salmon as well. Secondly, I like using fish steaks but fillets will work as well. Make sure that the fillets are thick else they will break while cooking. Growing up, for a north indian family, we ate ridiculous amount of fish. Mom used rohu (fresh water green carp), surmai or rawas (indian salmon) to make curries. When I came to States, I did not eat fish for a couple of years, the idea of fillets in curries simply did not appeal to me. It was only a few years ago that I spotted an asian market which sells fish steaks and my love for nostalgic fish curries got revived. Here’s another of my favorite fish recipe for summers using barramundi steaks- Bengali Macher Jhol.
Where to buy fish for curries?
When I plan to make curries, I usually buy fish from the asian markets. Most asian markets here in America have a large fish section and a wide variety of seafood to choose from. In most stores, they clean and butcher the fish for you which is truly helpful.
How to make sure that you select good quality fish for curries
If you are purcahsing whole fish, to make sure that the fish you are buying is fresh for great tasting curry, here are few of my tips. Firstly, check the eyes of the fish. They should not appear hazy- should be clear and bright. Secondly, lift up (tongs are available in stores) and look under the gills of the fish. If the area looks reddish, the fish has been caught fresh, if it is brownish, the fish has been lying around on the shelf for a while.
Ingredients (Notes)
Fish - As I already mentioned, any white firm fish. I used barramundi steaks. Salmon or cod fillets will work fine too. You could use frozen fish fillets like cod or mahi mahi. Make sure that the fillets are of good thickness else they will overcook. Mustard Oil - I love making curries especially fish curry in mustard oil. You can use avocado or grapeseed oil instead. Whole Spices - Cumin Seeds & Fenugreek Seeds (skip if you dont have) Powdered Spices- Coriander powder, Kashmiri Red Chili Powder, Turmeric Powder, Garam masala powder Kasuri methi (Dried Fenugreek Leaves)- Is an aromatic herb used to flavor lot of north indian indian curries. It is very easily available online or in indian grocery stores. It has strong aroma and a pleasant bitter sweet taste- it is a great addition to dips, sauces and dressings you make. Kasuri methi has a along shelf life so you can stock up. Amchur - Punjabi dishes are usually finished with amchoor which is tangy dried mango powder. You can add lemon juice instead. Other Ingredints- Onions, Tomatoes, Ginger, Garlic, Green Chilli(hot variety)
How To Make Punjabi Fish Curry (Step Pictures)
Rub the clean fish steaks with turmeric powder and salt. Set near while you do the prep. Chop onions and blend the tomatoes. Add garlic and roughly chopped green chili to a mortar pestle and pound coarsely. Julinne the ginger. Warm up the mustard oil till slightly smoky. Temper the hot oil with fenugreek seeds, ginger julienne and garlic- green chilli paste.
Next, add the chopped onions and saute them till golden brown. Add a little water and add the powdered spices along with cumin. Cook the spices for a minute or so till you smell a nice aroma.
Add the blended tomato, salt & sugar and cook for 3-4 minutes till you see oil separating on the sides of the pan. Carefully, layer the fish in a single layer over the onion tomato masala. Let cook for a minute and using a wooden spoon or spatula flip it.
Add warm water and cover the pot. Cook for 8-12 minutes or until the fish is cooked through. Finish with kasuri methi, amchoor (or lemon juice) and garam masala.
Sprinkle some cilantro before serving.
Serving
The best way to serve fresh cooked fish curry is with steamed basmati rice. If you have leftovers, next day make a paratha and serve it with fish, trust me, its so delicious. I grew up eating it for breakfast next day.
Few Tips
Choose a wide and shallow pot to cook the fish. Once you have added the fish, don’t toss and turn it around much. Just flip 1-2 times to cook on all sides. You can shallow fry the fish before adding to the sauce.I don’t because my mom never did so. Use a wooden spoon to work with the fish, reduces the chances of fish breaking. Don’t go overboard on spices or onions or tomatoes or any of the ingredients. We want the taste of fish to shine.
