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Fish Curry – Spiced North Indian Fish Curry

North Indian Fish Curry is a comforting dish where fish fillets are simmered in a spiced onion-tomato gravy. Flavored with turmeric, cumin, and coriander, it’s simple yet hearty, and pairs perfectly with steamed rice.

Nutrition & Benefits:
Fish provides lean protein, omega-3 fatty acids, and essential nutrients. Light and nourishing, it’s a healthy option for regular meals.

Serving Suggestions & Variations:

  • Pair with steamed rice or jeera rice.

  • Use mustard oil for a Bengali-style flavor.

  • Add coconut milk for a creamier curry.

Cooking Tips:

  • Use firm fish like rohu, cod, or salmon to avoid breaking.

  • Marinate fish briefly with turmeric and salt before cooking.

  • Add fish at the end to avoid overcooking.

FAQs:

  • Can I use frozen fish? → Yes, but thaw completely before cooking.

  • Why does my fish curry taste bitter? → Overcooked spices; sauté gently.

  • Can I make it less oily? → Yes, reduce oil and cook with minimal fat.

Fish Curry – Spiced North Indian Fish Curry

North Indian Fish Curry is a flavorful dish where tender fish pieces are simmered in a spiced onion-tomato gravy with earthy Indian spices. A comforting curry, it pairs beautifully with rice or roti.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g firm white fish cut into chunks
  • 2 onions finely chopped
  • 2 tomatoes chopped
  • 2 tsp ginger-garlic paste
  • 2 green chilies slit
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 3 tbsp oil or mustard oil
  • Fresh coriander for garnish
  • Salt to taste

Method
 

Instructions:
  1. Marinate fish with turmeric and salt for 15 minutes.
  2. Heat oil, shallow-fry fish pieces until lightly golden, remove.
  3. In the same pan, sauté onions, chilies, and ginger-garlic paste.
  4. Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until masala thickens.
  5. Add 1½ cups water, bring to a boil.
  6. Add fried fish pieces, simmer gently for 10 minutes.
  7. Finish with garam masala and coriander.

Notes

Serving Suggestions:
  • Serve with plain steamed rice or jeera rice.
  • Pair with phulka (soft roti) or paratha for a complete meal.
  • Tastes great with a side of onion salad and lemon wedges.