North Indian (Punjabi style) fish masala is a fish curry made with onions,tomatoes, ginger, garlic, powdered spices and scented with kasuri methi. It is super easy to make and takes about 30 minutes. If you are looking for a simple & easy fish curry recipe, you will love this one! It is our weeknight favorite with steamed basmati rice. You need basic things available in your pantry to make this curry.
North Indian fish curry is made without coconut. Punjabi curries are spicy and tangy with warmth from garam masala and ginger. Whenever I get my hands on good white firm fish, I make it. The kids love it and the leftovers taste great!
Which Fish is Good for Indian Cooking?
I usually go for any firm white fish like barramundi, sea bream, cod, halibut etc but you can use salmon as well. Secondly, I like using fish steaks but fillets will work as well. Make sure that the fillets are thick erase they will break while cooking.
Growing up, for a north indian family, we ate ridiculous amount of fish. Mom used rohu (fresh water green carp), surmai or rawas (indian salmon) to make curries. When I came to States, I did not eat fish for a couple of years, the idea of fillets in curries simply did not appeal to me. It was only a few years ago that I spotted an asian market which sells fish steaks and my love for nostalgic fish curries got revived.
Here's another of my favorite fish recipe for summers- Bengali Macher Jhol.
Where to buy fish for curries?
When I plan to make curries, I buy fish from the asian markets. Most asian markets here in America have a large fish section and a wide variety to choose from. They clean and butcher the fish for you.
How to make sure that you select good quality fish for curries?
To make sure that the fish you are buying is fresh for great tasting curry, here are few of my tips. Firstly, check the eyes of the fish. They should not appear hazy- should be clear and bright. Secondly, lift up (tongs are available in stores) and look under the gills of the fish. If the area looks reddish, the fish has been caught fresh, if it is brownish, the fish has been lying around in the stash for a while.
Ingredients (Notes)
- Fish - As I already mentioned, any white firm fish. I used barramundi steaks. Salmon or cod fillets will work fine too. Make sure that the fillets are not too thin else they will overcook.
- Mustard Oil - I love making curries especially fish curry in mustard oil. You can use avocado, sunflower or grapeseed oil instead.
- Whole Spices - Cumin Seeds & Fenugreek Seeds (skip if you dont have)
- Powdered Spices- Coriander, Kashmiri Red Chili Powder, Turmeric Powder, Garam masala
- Kasuri methi (Dried Fenugreek Leaves)- Is an aromatic herb used to flavor lot of indian curries. It is very easily available online or in indian grocery stores. It has strong aroma and a pleasant bitter sweet taste- it is a great addition to dips, sauces and dressings you make. Kasuri methi has a along shelf life so you can stock up.
- Amchoor - Punjabi dishes are usually finished with amchoor which is tangy dried mango powder. You can add lemon juice instead.
- Other Ingredints- Onions, Tomatoes, Ginger, Garlic, Green Chilli(hot variety)
How To Make Punjabi Fish Curry (Step Pictures)
- Rub the clean fish steaks with turmeric and salt. Set near while you prep the vegetables.
- Chop onions and blend the tomatoes. Add garlic and roughly chopped green chili to a mortar pestle and pound coarsely. Julinne the ginger.
- Warm up the mustard oil till slightly smoky. Temper with fenugreek seeds, ginger julienne and garlic- green chilli paste.
- Next, add the chopped onions and saute them till golden brown.
- Add a little water and add the powdered spices along with cumin. Cook the spices for a minute or so till you smell a nice aroma.
- Add the blended tomato, salt & sugar and cook for 3-4 minutes till you see oil separating on the sides of the pan.
- Carefully, layer the fish in a single layer over the onion tomato masala. Let cook cook for a minute and using a wooden spoon flip it.
- Add warm water and cover the pot. Cook for 8-12 minutes or until the fish is cooked through.
- Finish with kasuri methi, amchoor (or lemon juice) and garam masala.
- Sprinkle some cilantro before serving.
Serving
The best way to serve fresh cooked fish curry is with steamed basmati rice. If you have leftovers, next day make a paratha and serve it with fish, trust me, its so delicious. I grew up eating it for breakfast next day.
Few Tips
- Choose a wide and shallow pot to cook the fish. Once you have added the fish, don't toss and turn it around much. Just flip 1-2 times to cook on all sides.
- You can shallow fry the fish before adding to the sauce.I don't because my mom never did so.
- Use a wooden spoon to work with the fish, reduces the chances of fish breaking.
- Don't go overboard on spices or onions or tomatoes or any of the ingredients. We want the taste of fish to shine.
North Indian (Punjabi Style) Fish Curry
Ingredients
- 1.1 lb (~500g) fish fillets or steak, I used barramundi steaks
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon fenugreek seeds
- 3 garlic cloves
- 2-3 green chili hot variety, adjust to tolerance
- 2 inch fresh ginger julienne
- ¼ cup mustard oil substitute with cooking olive oil of choice
- ¾ cup onions finely chopped
- 1 teaspoon cumin seeds
- 1.5 teaspoon coriander powder
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- 1 cup pureed tomatoes blend 3 medium tomatoes in a blender
- ½ cup warm water
- ½ teaspoon dry mango powder (amchoor, substitute with lemon juice to taste)
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- ½ teaspoon garam masala
- Chopped cilantro to garnish
Instructions
- Rub the fish with 1 teaspoon of turmeric powder & ½ teaspoon salt and set near while you prep the vegetables.
- Add garlic and roughly chopped green chili to a mortar pestle and pound coarsely.
- In a heavy bottomed pan, add the oil and heat up till you see ripples on the surface. If using mustard oil, you will need to heat it till its slightly smoking to do away the raw smell.
- Reduce heat to medium and add fenugreek seeds, ginger and garlic green chili paste to oil. Take care not to burn. Take the pot off the stove if needed. Saute for 15 seconds or so.
- Next, add the onion and cook them till golden brown. About 5-7 minutes.
- Add 2-3 tablespoon water and add the coriander cumin, kashmiri chili and turmeric powder. Saute the spices for a minute or so in oil.
- Next, add the tomatoes and salt. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 8-10 minutes.Cook thoroughly to reduce moisture of tomatoes. This will help develop flavors and color of the curry, please do not rush. Allow to reduce till masala acquires beautiful reddish to brown color.
- Carefully, layer the fish in a single layer over the onion tomato masala. Sprinkle ½ teaspoon salt. Stir around gently using a wooden spoon so that the fish is coated in the masala. Let cook for a minute and using a wooden spoon flip. Add warm water and then cover the pot. Cook for 8-12 minutes or until the fish is cooked through.
- Finish with kasuri methi, amchoor (or lemon juice) and garam masala. Sprinkle some cilantro before serving.
Notes
- Choose a wide and shallow pot to cook the fish. Once you have added the fish, don't toss and turn it around much. Just flip 1-2 times to cook on all sides.
- Any white firm fish can be used in this recipe. I used barramundi steaks. Salmon or cod fillets will work fine too. Make sure that the fillets are not too thin else they will overcook.
- I love making curries especially fish curry in mustard oil. You can use avocado, sunflower or grapeseed oil instead.
- You can shallow fry the fish before adding to the sauce.I don't because my mom never did so.
- Use a wooden spoon to work with the fish, reduces the chances of fish breaking.
- Dont go overboard on spices or onions or tomatoes or any of the ingredients. We want the taste of fish to shine.
- Skip fenugreek seeds and kasuri methi if you don't have at home.
Deepa
So lavish and droolworthy fish curry. Wish I was there to get a taste of it.
Tanvi
Thanks Deepa
Lynn Cook
Oh I love your writing! I love the stories, the details, like having separate utensils for cooking non-vegetarian food and I love the food. Sounds so good. I keep saving links to your recipes, one day I'll have to get on and make some for myself. Thank you!
Tanvi
Oh I am so glad to know that! hope you get to try the recipes soon.
Amrita
Hey Sala, Lovely photographs! and the fish looks so appetizing! Could you tell me where you sourced those black plates? love those!
Tanvi
Thanks Amrita. I think I got these plates from HomeGoods last year
-Tanvi
Rosa Mayland
A beautiful fish curry! Wonderfully spicy and ever so flavorful.
Cheers,
Rosa
foodfashionparty
The curry and the story are both beautiful. I enjoy stories along with food.
putputteats
I agree with everyone else. The food looks amazing and the story is beautiful. Thank you for sharing both!
easyfoodsmith
The grannies fussing over separate utensils to be used for non-veg food is so typical in India! It reminds me of my own grand mother and I had a smile on my face reading your post.
It has been ages since I had north Indian style cooked fish and your fish curry looks absolutely spot on. Lovely post indeed.
Kiran @ KiranTarun.com
There's no words left because I am just drooling all over!!!
saucygander
So beautiful, I could eat the whole lot!
myninjanaan
This looks so good! My mom makes a machi salan just like this, except she leaves out the fenugreek. Aaaah this is making me miss her cooking so badly!
Uma
I love Tilapia. I cannot wait to try this mouth watering fish curry.
Tanvi
Please do!
Shema George
I also love fish but dont but a lot of it now as its very difficult to get fresh fish where I live. This curry looks amazing. The color contrast in the pictures is too good - Great Job Tanvi
Tanvi
Thanks Shema
shashimcharles
Your fish curry looks so so good! When I was younger, and living in Abu Dhabi, there was this Indian restaurant that I would frequent as they had the BEST fish curry - yours looks a lot like theres! Thanks so much for this recipe!
I need to find mango powder!!!
Tanvi
Thanks! Maybe time to hit indian store for amchoor (dry mango powder), if not lemon will do!
Zarine Mohideen
This looks so good! I can't wait to try it!
Reem
Your post always makes me miss home n your food makes me super hungry.... 😉
Love this curry, I too prefer steak to fillet... Beautiful pics gal.
Yasmeen @ Wandering Spice
Fish curry is my favorite, and the other night over dinner (chicken curry) we wondered aloud why we never make it with white fish! We don't get tilapia here, which I love, but I think I'll try it with rockling or barramundi. Any firm white fish will do, yeah?
Kulsum
haldi and besan - yes! a tip I live by. I can't get past cooking fish without doing so however fresh the fish be 🙂 I love kasuri methi too, such a great thing to have. Great use of blue board - goes so well with the contrast of the food. xo
Sublime Palate
I am a sucker for fish! Really. I could eat fish all day. That also makes me wonder if being married to a Bong was my destiny.. though I think I love fish more than my Bong husband 😉 Kasoori methi made it to my list of favourite herbs only 2-3 years ago and it's been there since then. I have never used it in fish though.. but it sounds like a brilliant idea:)
Tanvi
Can you believe that P (a bengali) does not eat fish, infact he dosent eat seafood at all. I have grown up eating this kasuri methi flavord curry. All those mustard and coconut ones came much later in my life. I hope you get to try it some day 🙂
Zarine Mohideen
I've been missing my mother's fish curry for so long now. But this recipe just satiated my cravings. Thank you so much for this! It was amazing! I can't wait to go through the rest of your website and make more delicious stuff!
Nami | Just One Cookbook
I'm so happy seeing your new posts, Tanvi! How are you? 🙂 The fish curry looks scrumptious and your photography is amazing!
shruti
this makes my mouth water....the presentation is wrk of art...how do you do it
pRiya
Hi Tanvi, I am a Mangalorean and we cook fish very differently. Kokum is used as the souring agent. Kasuri Methi and Mango powder in fish curry is unheard of. However since this was your recipe, such an intriguingly easy one and the pictures looked so good, I tried it. Once again full marks.
Here, I wanted to tell you that all my cooking has been learnt from cookbooks, so there are certain basics that I do not really know which thankfully you describe in your blog, such as heat the oil high and then lower it while adding onions, and the correct way to cook the tomatoes. It has made a world of difference. Thank you for taking the time to tell us these small but important things.
Tanvi
Now I would love to eat fish curry with kokum some day! I m glad that my little effort with this blog is helping others to learn nooks of cooking, hope you continue to enjoy it! Thanks so much
Varsha
Hey Tanvi,
Ur are a genius. I made this recipe and it works 🙂
And ur writing skill is commendable. My mouth watered just reading this blog.. 🙂
I'll definitely watch out for more blogs from u 🙂
Varsha 🙂
Tanvi
Ha Ha..arent recipes supposed to work? Thanks so much for trying and letting me know. Hope you keep enjoying the blog 🙂
FP
Hi Tanvi, my wife just made this fish curry of yours and i would just like to say it was amazing. The best fish curry i've ever had by far. Perfection i say!!! Will definitely be looking at your other recipes.
Tanvi
Thanks so much! I m so happy to know that FP. Hope your wife cooks more for you from the blog!
sdakhe
Reblogged this on FlowHound and commented:
Delicious recipe. Fun and easy to make. We used cod and came out flavorful and tender. The recipe has a nice balance of spice. This fish curry is clean and healthy. Will make again for sure.
http://instagram.com/p/kFpXLAsV5g/
Tanvi
Thank you
Katja
It's extremely tasty. Thanks, Tanvi, we loved your curry fish, thou my husband prefares fish fillet to fishsteaks ( lazy eater, haha). It goes very nice with fresh cucumber too.
But I would like to ask,if it is possible to cook a chicken in the same way too?
Tanvi
Thanks for your feedback. Iguess chicken will need few other spices than just the ones I used here. I dont use this recipe for chicken. You could try 'everday chicken curry' from the blog, if you like.
Myriam
Tanvi, thank you for that fabulous curry and a great story. What a lovely blog. I must admit I never was a big fan of Indian food before (unfortunate experiences ) but I knew it had to be good. I was right. Thank you again. I can't wait to try more of your recipes!
vrinda
Hi..nice recipe..tried it today..came out well..thanku so much
.. can we shallow fry the fish pieces before putting in masala...
Tanvi
yes you can shallow or deep fry as you like
Shae
Made this with cubed frozen white fish and cubed acorn squash and added chopped Serranos. Started on the stove and finished in the crock pot. It was delicious!
rheena74
Thanks Tanvi. Another winning recipe cos the minute I came home from work my son says the fish curry was yummy! 🙂
gin
The recipe seem to complicated to many steps, it looks delicious, but I need something a bit more simple.
Amaryllis @ thetastyother.com
Thanks so much for sharing this lovely recipe (and the story behind it) and these beautiful photos, Tanvi! I recently discovered fenugreek leaves and I'm completely in love with their flavour! Can't wait to try this!
Gary Warden
I made this at the weekend with some white fish fillets, prawns and Trout.
I grated the onions to make the paste thicker but that is all I changed. Very nice thank you. Im looking forward to trying some of your other recipes.