A flavorful and aromatic fish curry made with yogurt and spices, perfect for serving with plain white rice.
Ingredients
Marinade
- 500gfish
- 125gyogurt
- 1/4tspgaram masala
- 1/2tspsalt
Curry
- 2pieceonion
- 3piecegreen chili
- 3 1/2clovegarlic
- 1/8cupoil
- 5piecedana methi
- 1/4tspturmeric
- 1/8tspblack pepper
- 1/8tspred chili
- 1/2tspcoriander powder
- 1tspzeera
- 2tbspcoriander leaves
- 1 1/2tsplemon juice
How to make Fish Curry
Marination
Whisk yogurt, garam masala, and salt together. Marinate the fish in this mixture overnight.
Preparation
Blend onion, green chili, and garlic into a fine paste using a blender.
Heat oil in a pan, add methi dana, and fry until it turns black. Remove from heat.
Add all dry spices to the oil, mix well, and return to the stove. Add the onion puree mixture and cook until the oil separates from the mixture.
Add the marinated fish to the pan and mix carefully to avoid breaking the fish pieces. Cook on medium flame until the fish releases its own water.
Increase the heat to high and cook until the water evaporates or until the oil separates.
Garnish with chopped coriander leaves and squeeze lemon juice on top. Serve with plain white rice.
Tips & Tricks
Mix carefully to avoid breaking the fish pieces.
Use fresh fish. If using frozen fish, it might not release water, so add a little water when marinating.
Use twice the amount of onion compared to the meat. For example, I use 1 onion for 500 grams meat but here I am using 2 onions.
