Masala Fish Curry: a North Indian Recipe by Sumitra Bulsara


Wooden spoon

Hand blender

Metal saucepan, medium width, with lid and heavy base


4 chunks of coley fish steak

1 white onion

2 garlic cloves

1 tomato

Crushed garlic and ginger paste

Crushed green chilli paste

Turmeric powder


1 lemon

Coriander and cumin powder

Red chilli powder

Ghee or olive oil

½ cup of cold water


Finely chop onion, garlic, tomato

Fish Marinade:

Mix together:

½ teaspoon green chilli paste

½ teaspoon salt

½ teaspoon turmeric powder

Freshly squeezed juice of ¼ lemon

Coat the fish with the marinade (Hands may be better for this, so as not to break the fish),

and leave overnight


Put 1 teaspoon of ghee or olive oil in the pan

Fry finely chopped onion until golden brown

Add chopped tomato and cook while mashing with the wooden spoon until the tomatoes are soft and form a paste

Add half a cup of water and whisk with hand blender to make a smooth curry paste. You can add more water if the paste is too thick. It should be slightly watery, a little thicker than a pancake batter.

Add: green chilli paste, chilli and garlic paste, salt, turmeric, coriander and cumin powder, red chilli powder.

Stir well while cooking for 5 minutes till the paste becomes a rich red colour.

Carefully lower the marinated fish pieces into the sauce.

Cook for about 10 minutes (cod or salmon may require less cooking time; sea bream or trout may take longer).

Garnish with fresh coriander leaves, serve with rice, chapattis or pitta bread

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