Fish curry is a delicious and aromatic dish made by marinating fish with turmeric, chili powder, and salt. The fish is lightly seared to enhance flavor and then cooked in a curry base of onions, tomatoes, garlic, and a mix of spices. Coconut milk or yogurt adds creaminess, while tamarind or lemon juice provides tanginess. The dish is simmered gently to allow the fish to absorb the rich flavors. Garnished with fresh coriander, the curry pairs beautifully with steamed rice or bread. It’s a perfect meal for family gatherings or festive occasions.
Ingredients:
For Marination:
- 500g fish fillets or pieces (any firm fish like pomfret, rohu, or salmon)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the Curry Base:
- 2 tablespoons oil (mustard oil for authenticity, or vegetable oil)
- 1 teaspoon mustard seeds (optional)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped or blended into a puree
- 1-inch ginger, grated
- 4-5 garlic cloves, minced
- 2-3 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 cup coconut milk or 2 tablespoons thick yogurt (optional, for creamy texture)
- 2 cups water (adjust for desired consistency)
- 2 tablespoons tamarind pulp or juice of 1 lemon (for tanginess)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Prepare the Fish:
- Wash the fish pieces thoroughly under running water and pat them dry with a kitchen towel.
- Marinate with turmeric, red chili powder, and salt. Let it rest for 20-30 minutes to absorb the flavors.
2. Sear the Fish (Optional but Recommended):
- Heat 2 tablespoons of oil in a non-stick or cast-iron pan.
- Lightly fry the fish pieces for 1-2 minutes on each side until they develop a golden crust. Remove and set aside. This step helps the fish hold its shape during cooking.
3. Prepare the Curry Base:
- In the same pan, add a bit more oil if needed. Heat and add mustard seeds until they splutter (if using).
- Add the finely chopped onions and sauté over medium heat until golden brown. This caramelization adds depth to the flavor.
- Add garlic, ginger, and green chilies. Sauté for another 1-2 minutes until fragrant.
4. Cook the Tomatoes and Spices:
- Add the chopped or pureed tomatoes to the pan. Cook until the oil separates, and the mixture becomes thick and aromatic.
- Stir in turmeric, red chili powder, coriander powder, and a pinch of salt. Sauté for 1-2 minutes to toast the spices.
5. Add Liquid and Simmer:
- Gradually add 2 cups of water, stirring to create a smooth consistency. If using coconut milk or yogurt, add it at this stage for a creamy texture.
- Bring the mixture to a gentle boil. Lower the heat and let it simmer for 5-7 minutes to allow the flavors to meld.
6. Add the Fish and Finish:
- Gently slide the fish pieces into the simmering curry.
- Cover and cook on low heat for 8-10 minutes until the fish is tender and cooked through.
- Add tamarind pulp or lemon juice for tanginess and adjust the salt. Sprinkle garam masala for a final touch of aroma.
7. Garnish and Serve:
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the fish curry hot with steamed rice, jeera rice, or Indian bread like naan or chapati.
Tips for Success:
- Choose the Right Fish: Use firm fish that doesn’t break easily during cooking.
- Balance the Flavors: Adjust the tanginess, spiciness, and creaminess to suit your taste.
- Use Fresh Spices: Freshly ground spices enhance the flavor significantly.
- Avoid Overcooking: Cook the fish just until tender to retain its natural taste and texture.
This fish curry is perfect for family dinners or festive occasions, offering a hearty, flavorful dish that pairs well with a variety of accompaniments. Enjoy.
