Masala Curry Fish Recipe

A family dinner of masala curry fish recipe with rice is ideal. This dish will brighten your evening dinner, particularly during the winter months, if you’re looking for a spicy and flavourful fish recipe.
It is always recommended that we consume more fish as part of a healthy diet; if possible, eat fish twice a week. What is the best fish to eat? Once you’ve tried this Asian Carp, you’ll want to include it in your fish diet. For other fish, recipes check out Rick Stein’s simple seafood.

Ingredients for Masala Curry Fish:
Fish (Asian Carp – Rohu Katla) – 500 gms

Paste for marination:
Turmeric powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Salt- 3/4 tsp

For Masala Paste:
Cumin seeds- 1 tsp
Dried Red Chillies- 2
Garlic- 10 cloves
Green Chillies- 2-3 (cut into 2)
Red Chilli Powder- 1.5 tsp
Coriander Powder- 1.5 tsp
Turmeric Powder- 1/4 tsp

Other Ingredients:
Onion, grated- 2 medium (around 130 gms
Kasuri Methi (dried Fenugreek leaves)- 1 tsp
Curry leaves- 15-20
Tamarind, soaked in water- 4 tbsp juice
Thick coconut milk- 4 tbsp
Salt to taste- 1/2 tsp
Coriander leaves for garnishing- 2 tbsp
Oil – 3 tbsp + oil for pan-frying the fish pieces

Preparation:
The fish should be cleaned, washed, dried, mix in turmeric, red chili powder, and salt. This will take 30 minutes.
Use a small pan and dry roast the red chillies and cumin seeds for 1 minute on low heat to make the Masala paste. Add the garlic cloves and proceed to roast for another 2 minutes on low heat. Allow cooling before serving. Combine them with the green chilies in a blender or grinder. Grind coarsely.

Blend in 3-4 tablespoons of water to make a smooth paste. The masala paste should have a thin consistency, which you can achieve by adding more water.
To pan-fry the marinated fish, pour some oil into a frying pan and arrange the fish pieces side by side. Cook for 2 minutes on medium heat before flipping it. Cook for another 2 minutes on medium heat. Arrange these on a tray.

Process:
In a flat pan or kadai, heat the oil.
Add the grated onions and cook for 7-8 minutes on medium heat or until light brown.
Add the masala paste and mix well, then season with 1/2 teaspoon salt, fry on medium heat. The water will evaporate, and the oil will separate.
Fry for 1 minute on medium heat with the dried fenugreek leaves (Kasuri Methi). Add the curry leaves and cook for 2 minutes on low to medium heat.
Add the tamarind juice, mix well, and then pour in 250 mL of water. Cook until it reaches a boil over medium heat.

Almost ready:
Reduce the heat to low and arrange the fried fish parts side by side in a single layer, covering and cooking for 5 minutes.
Remove the lid and throw the fish pieces around. Toss in the thick coconut milk and combine well.
Cook for another 10 minutes on low heat, sealed before the oil separates.
Mix in the chopped coriander leaves and cook for another minute.
Serve with a side of rice.