Name: Fish Curry (Fish Masala) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 tsp carom seeds (ajwain) – optional, highly recommend; 1/2 tsp red chili powder or cayenne pepper; 1/4 tsp turmeric powder; 3/4 tsp kosher salt; 1 lb firm-fleshed white fish (such as cod, halibut, or tilapia), patted dry and cut into 2-3″ pieces; 1 tsp lemon juice; 1/3 cup + 2 tbsp avocado oil (or other neutral oil), divided; 2 medium yellow onions, finely chopped; 7 garlic cloves, finely chopped; 1-inch piece ginger, finely chopped; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp Kashmiri chili powder (mild chili powder, can substitute paprika); 1/2 tsp red chili powder or cayenne pepper (optional, for extra heat); 1/2 tsp turmeric powder; 1 1/2 tsp kosher salt; 2 ripe tomatoes (Roma/plum preferred), finely chopped; 3-5 Thai or bird’s eye green chili peppers (whole or sliced vertically in half); 1/4 tsp freshly ground black pepper; 1-2 tbsp julienned ginger; 3 tbsp cilantro leaves, finely chopped; 1-2 tsp lemon juice

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Introduction

Fish Curry, also known as Fish Masala, is a flavorful and aromatic dish perfect for seafood lovers. This recipe uses a blend of spices and tender white fish pieces to create a rich and satisfying meal. It’s ideal for serving with warm naan or roti for a comforting dinner.

A white pot filled with a rich reddish-brown sauce with visible chopped onions and spices, holding six golden-brown fried fish pieces on top. The dish is garnished with thin yellow strips of ginger, fresh green cilantro leaves, and whole green chilies scattered around. A wooden spoon is partially dipped on the right side, mixing the curry. Above the pot is a white bowl layered with fluffy white rice, and below it is a white plate with torn pieces of light beige flatbread. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp carom seeds (ajwain) – optional, highly recommended
1/2 tsp red chili powder or cayenne pepper
1/4 tsp turmeric powder
3/4 tsp kosher salt
1 lb firm-fleshed white fish (such as cod, halibut, or tilapia, patted dry and cut into 2-3″ pieces)
1 tsp lemon juice
1/3 cup + 2 tbsp avocado oil (or other neutral oil, divided)
2 medium yellow onions (finely chopped)
7 garlic cloves (finely chopped)
1-inch piece ginger (finely chopped)
1 tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chili powder (mild chili powder, substitute paprika if needed)
1/2 tsp red chili powder or cayenne pepper (optional, for extra heat)
1/2 tsp turmeric powder
1 1/2 tsp kosher salt
2 ripe tomatoes (Roma or plum, finely chopped)
3-5 Thai or bird’s eye green chili peppers (whole or sliced vertically in half)
1/4 tsp freshly ground black pepper
1-2 tbsp julienned ginger
3 tbsp cilantro leaves (finely chopped)
1-2 tsp lemon juice

Instructions

Step 1: In a large bowl, combine carom seeds, red chili powder, turmeric, and salt. Toss the fish pieces to coat evenly. Sprinkle lemon juice over the fish and mix gently. Set aside.
Step 2: Heat 1/3 cup of oil in a large pan over medium-high heat. Add finely chopped onions and sauté, stirring often, until golden brown, about 18 minutes. Deglaze the pan with 1/4 cup water.
Step 3: Add chopped garlic and ginger to the pan, sauté for 2 minutes until fragrant. Deglaze again with 2 tablespoons of water. As the water evaporates, stir in coriander, cumin, Kashmiri chili powder, optional red chili powder, turmeric, and salt to bloom the spices.
Step 4: Add the chopped tomatoes and cook until they meld into the masala and the oil starts to separate, about 5 minutes.
Step 5: Pour in 1 cup of water, bring the curry to a simmer. Reduce heat to medium, cover, and let it simmer while you prepare the fish.
Step 6: Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Once hot, place fish pieces in a single layer. Pan-fry for 4 minutes per side until golden and cooked through (internal temperature should reach 145℉). Turn off the heat.
Step 7: Uncover the curry and increase heat to reduce excess water until oil separates. Add 1/4 to 1/2 cup water depending on desired consistency and bring to a simmer. Transfer the cooked fish to the simmering curry.
Step 8: Reduce heat to low. Let flavors meld for 2-3 minutes. Top with green chili peppers, black pepper, julienned ginger, cilantro, and lemon juice. Serve immediately with naan, roti, or other bread.

Tips & Variations

Use firm fish that can hold up to pan-frying without falling apart, such as cod or halibut, for best results.
Adjust the green chili peppers to control the heat level to your preference.
Substitute avocado oil with mustard oil or vegetable oil for a different flavor profile.
If you prefer a creamier curry, add a splash of coconut milk in step 7 before adding fish.

Storage

Store leftover fish curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid breaking the fish pieces. This dish is best enjoyed fresh but can also be gently reheated for a tasty next-day meal.

How to Serve

A white speckled bowl holds a rich, thick stew with a deep orange-brown sauce. The stew contains visible pieces of cooked chicken, sliced potatoes, and tomatoes mixed with finely cooked onions and spices. Bright green chili peppers and fresh cilantro leaves sprinkle the top, along with thin pale yellow ginger strips. A large piece of soft, pale flatbread with black sesame dots rests on the edge of the bowl, partially dipped into the stew. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this curry?

Yes, you can use frozen fish, but make sure to thaw and pat it dry thoroughly before cooking to avoid excess moisture and ensure better texture.

What can I serve with fish curry?

Fish curry pairs wonderfully with naan, roti, steamed rice, or any type of flatbread to soak up the flavorful sauce.