Description
A flavorful and aromatic Fish Curry (Fish Masala) that combines a rich blend of spices, tender white fish, and a vibrant tomato-onion masala, cooked to perfection with a balance of heat and fresh herbs. This Indian-inspired dish is pan-fried and simmered to infuse the fish with bold, warm flavors, ideal for serving with naan or roti for a satisfying meal.
Ingredients
Fish Marinade
- 1/2-3/4 tsp carom seeds (ajwain) – optional but recommended
- 1/2 tsp red chili powder or cayenne pepper
- 1/4 tsp turmeric powder
- 3/4 tsp kosher salt
- 1 lb firm-fleshed white fish (cod, halibut, or tilapia), patted dry and cut into 2-3″ pieces
- 1 tsp lemon juice
Curry Base
- 1/3 cup + 2 tbsp avocado oil (or other neutral oil), divided
- 2 medium yellow onions, finely chopped
- 7 garlic cloves, finely chopped
- 1-inch piece ginger, finely chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chili powder (or paprika as substitute)
- 1/2 tsp red chili powder or cayenne pepper (optional for extra heat)
- 1/2 tsp turmeric powder
- 1 1/2 tsp kosher salt
- 2 ripe tomatoes (Roma/plum), finely chopped
- 3-5 Thai or bird’s eye green chili peppers (whole or sliced vertically in half)
- 1/4 tsp freshly ground black pepper
- 1-2 tbsp julienned ginger
- 3 tbsp cilantro leaves, finely chopped
- 1-2 tsp lemon juice
- Water as needed for deglazing and simmering
Instructions
- Marinate the Fish: In a large bowl, combine carom seeds, red chili powder, turmeric powder, and salt. Toss the fish pieces well to coat evenly. Sprinkle lemon juice over the fish and mix again to marinate. Set aside while preparing the curry base.
- Sauté Onions and Aromatics: Heat 1/3 cup of oil in a large pan over medium-high heat. Add the finely chopped onions and sauté, stirring often, until they turn deeply golden, approximately 18 minutes. Deglaze the pan with 1/4 cup water to prevent sticking. Add chopped garlic and ginger, sauté for an additional 2 minutes until fragrant, deepening the onion color. Deglaze again with 2 tablespoons water.
- Add and Bloom Spices: Stir in coriander powder, cumin powder, Kashmiri chili powder, optional red chili powder, turmeric powder, and kosher salt. Stir continuously to bloom the spices and enhance their flavors.
- Cook Tomatoes: Add the finely chopped tomatoes to the pan and sauté until they meld into the masala and oil begins to separate from the mixture, about 5 minutes.
- Simmer Curry Base: Pour in 1 cup water and bring the curry to a simmer. Reduce heat to medium, cover the pan, and allow it to simmer gently while you prepare the fish.
- Pan-Fry the Fish: Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. Swirl to coat the skillet. Place the fish pieces into the hot oil in a single layer and pan-fry for approximately 4 minutes on each side, until golden and cooked through. The internal temperature should reach 145°F. Remove from heat.
- Adjust Curry Consistency: Uncover the curry and increase heat to evaporate excess water until oil separates again. Add 1/4 to 1/2 cup water depending on desired curry thickness and bring back to a simmer.
- Combine Fish and Curry: Transfer the cooked fish pieces into the simmering curry base.
- Finish and Garnish: Reduce heat to low and allow the flavors to meld for 2-3 minutes. Garnish with green chili peppers, freshly ground black pepper, julienned ginger, cilantro, and a drizzle of lemon juice. Serve immediately with naan, roti, or your favorite bread.
Notes
- Carom seeds (ajwain) add a distinctive flavor but can be omitted if unavailable.
- Kashmiri chili powder is mild and imparts a vibrant red color; paprika can be used as a substitute.
- Cooking fish to an internal temperature of 145°F ensures safety and tenderness.
- Adjust green chili peppers according to your preferred spice level.
- Serving suggestion: Pair with Indian breads like naan or roti or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indian
