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Fish Curry (Fish Masala) Recipe

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★★★★★

4.5 from 56 reviews

This flavorful Fish Curry (Fish Masala) features tender white fish simmered in a rich, spiced tomato and onion masala. The curry balances aromatic spices like carom seeds, cumin, and coriander with the heat of chili powders and fresh green chilies, finished with a hint of lemon and fresh cilantro. Pan-frying the fish to golden perfection before adding it to the simmering curry ensures a tender yet delightfully textured dish. Perfect served with naan, roti, or steamed rice for a comforting, authentic South Asian meal.

Ingredients

Scale

Fish and Marinade

  • 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

Cooking Oil

  • 1/3 cup + 2 tbsp avocado oil (or other neutral oil), divided

Masala Base

  • 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

Additional Flavorings and Garnishes

  • 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

  1. Marinate the Fish: In a large bowl, mix carom seeds, red chili powder, turmeric powder, and salt. Toss the fish pieces to coat evenly. Sprinkle lemon juice over and mix again. Set aside to marinate while you start the curry.
  2. Sauté Onions and Aromatics: Heat 1/3 cup oil in a large pan over medium-high heat. Add chopped onions and sauté, stirring frequently, until they become deeply golden, about 18 minutes. Deglaze the pan with 1/4 cup water to loosen browned bits. Add garlic and ginger, and continue to sauté for another 2 minutes until fragrant and the onions darken further. Deglaze again with 2 tablespoons water.
  3. Add and Bloom Spices: Once the water has evaporated, add coriander powder, cumin powder, Kashmiri chili powder, optional red chili powder, turmeric powder, and salt. Stir well to bloom the spices, releasing their flavors into the onion mixture.
  4. Cook Tomatoes: Stir in chopped tomatoes and cook until they break down and meld into the masala, and the oil begins to separate, about 5 minutes.
  5. Simmer Curry Base: Add 1 cup of water and bring the mixture to a simmer. Reduce heat to medium, cover the pan, and let simmer gently while preparing the fish.
  6. Pan-Fry the Fish: Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil, coating the pan. Once hot, arrange the marinated fish pieces in a single layer. Pan-fry for about 4 minutes per side until the fish is cooked through, golden, and has an internal temperature of 145°F. Turn off the heat and remove from skillet.
  7. Finish the Curry: Uncover the curry pan and increase heat to medium to reduce excess water until you see oil separating from the masala. Add 1/4 to 1/2 cup water depending on desired curry consistency and bring back to simmer.
  8. Combine Fish and Curry: Gently transfer the pan-fried fish into the simmering curry, reducing the heat to low. Let meld for 2-3 minutes so flavors combine.
  9. Garnish and Serve: Top the curry with green chili peppers, freshly ground black pepper, julienned ginger, chopped cilantro, and a squeeze of lemon juice. Serve immediately with naan, roti, or your preferred bread.

Notes

  • For milder heat, reduce or omit the additional red chili powder and green chili peppers.
  • Kashmiri chili powder adds vibrant color and a mild spice; paprika is a good substitute.
  • The 18-minute onion sauté is key for deep flavor and caramelization in the curry base.
  • Pan-frying the fish separately before adding to the curry helps maintain texture and enhances flavor.
  • Use firm white fish that holds shape well when cooked, such as cod, halibut, or tilapia.
  • Adjust water quantity in the curry to your preferred consistency—thicker or more soupy.

Keywords: Fish Curry, Indian Fish Masala, Spiced Fish Curry, Pan-fried Fish Curry, Indian Seafood Recipe

Find it online: https://jedentaglecker.com/fish-curry-fish-masala-recipe/