Fish Curry Recipe | Easy Authentic Spicy Fish Curry

Описание: Master the Fish Curry Recipe that's easy, authentic, and bursting with spicy flavors—perfect for beginners craving restaurant-style results at home. This simple fish curry uses fresh fish, onions, tomatoes, and aromatic spices to create a creamy gravy ideal for rice or roti, with step-by-step tips for the perfect consistency and no fishy smell. Whether you prefer no coconut fish curry, onion tomato fish curry, or a quick 15-minute version, this healthy fish masala curry delivers traditional taste with modern ease—try it for your next family meal!

#FishCurryRecipe #EasyFishCurry #SpicyFishCurry

Fish Fry–Style Fish Curry Recipe
Ingredients

Fish – 1 kg
Onions – 4 (roasted) + 1 small (chopped)
Tomatoes – 250 g
Oil – 200 g (divided)
Ginger – 2-inch piece
Garlic – 1 bulb
Green chillies – 2 to 3
Curry leaves – a few
Coriander leaves – a few
Tamarind – 100 g (extract 2½ glasses tamarind water)
Salt – to taste
Whole Spices (for roasting)
Cumin seeds – 2 tsp
Coriander seeds – 2 tsp
Coconut powder – 2 tsp
Sesame seeds (Til) – 50 g
Fennel seeds (Saunf) – ¼ tsp
Peanuts – 25 g
Carom seeds (Ajwain) – ¼ tsp
Nigella seeds (Kalonji) – ¼ tsp
Spice Powders
Turmeric powder – 1 tsp
Kashmiri red chilli powder – 2 tsp

Method:

1. Dry-roast cumin seeds, coriander seeds, coconut powder, sesame seeds, fennel seeds, peanuts, ajwain, and kalonji on medium to low flame for 6–8 minutes. Let it cool.
2. Grind tomatoes into a smooth puree and keep aside.
3. Add the roasted masala to a grinder along with ginger and garlic. Grind to a medium consistency.
4. Add chopped onions and grind again to make a thick paste.
5. Heat 100 g oil in a pan. Lightly sear the fish pieces for about 2 minutes per side until golden but not fully cooked. Remove and keep aside. Repeat for all fish pieces.
6. In the same pan, heat another 100 g oil. Add cumin seeds and curry leaves.
7. Add chopped onion and sauté until golden brown.
8. Add ginger-garlic paste, turmeric powder, and Kashmiri red chilli powder. Mix well.
9. Add tomato puree and cook until the oil separates.
10. Add the ground masala paste. Mix well, cover, and cook for 4–5 minutes on medium flame.
11. Add salt to taste.
12. Pour in 2½ glasses of tamarind water. Add green chillies and coriander leaves. Cover and cook for 4–5 minutes on high to medium flame.
13. Add the lightly fried fish pieces to the curry. Cover and cook for 2–3 minutes on medium flame.
14. Garnish with fresh coriander leaves.
15. Fish curry is ready to serve.

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