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Spicy Fish Curry

Prep Time: 20-25 mins I Cooking Time: 45-50 mins I Serving: 3-4



Ingredients :-


For marinating :-

1 kg / 2.2 lb Bhetki Fish/Sea Bass (washed and patted dry)

1 tsp Turmeric Powder

1 tsp Salt

1 tsp Red Chilli Powder

2 tsp Mustard Oil/Veg Oil


For frying :-

100 ml Mustard Oil (pref) / Veg Oil

For the Gravy :-

3 Potatoes med-sized (peeled and cut into quarters)

2-3 Bay Leaf

1.5 tsp Ginger (minced)

4 Onion, med sized (grated)

3 Tomatoes, med sized (finely chopped)

1 cup/250g Curd/Yogurt (well beaten)

2 Green Chilli (slit lengthwise - optional)

2 cups + ¼ cup / 470ml + 60 ml Water (divided)

Salt to Taste

Spice Powders :-

1 tsp Turmeric Powder

2 tsp Red Chilli Powder

1 tsp Coriander Powder

½ tsp Cumin Powder

1 tsp Garam Masala Powder


Process :-

In a large bowl take the fish and add all the ingredients mentioned in the marinated section, rub the ingredients and coat the fish pieces evenly, cover it and set aside to marinate for 1 hour


Heat oil in a kadai/pan on a low-medium flame and fry the marinated fish in batches. Keep changing the sides until the outer layer of fish turns to light golden brown in colour


Once done lower the flame, dish out the fried fish pieces and set aside


Similarly, fry all the remaining fish pieces and set aside


Take a new pan and add the remaining oil to the same pan. Add the potatoes to the pan

kadai/pan and fry for 7-8 mins on low-medium flame until light golden brown in colour and half cooked


When half cooked, dish out the potato and set aside for later use


To the remaining oil add bay leaves + minced ginger to the pan and sauté for 3-4 minutes on low-medium flame


To the pan add grated onions and sauté for 8-10 minutes on low-medium flame till colour changes to golden brown. Keep stirring to avoid burning


To the pan add tomatoes and sauté for 4-5 minutes till soft and mushy on low medium flame


To the pan add turmeric powder + red chilli powder + coriander Powder + cumin powder. Mix well and cook for 2-3 minutes


Add ¼ cup/60 ml of water to the pan and mix well with the masala


Add well beaten curd/yogurt to the pan and mix well. Keep stirring for next 3-4 mins on low medium flame


Add green chillies + water to the pan/kadai. Mix well and bring it to a boil.


When starts boiling add salt and fried potatoes to the pan/kadai and mix well


Cover and let it simmer for 8-10 mins on low flame till potatoes gets completely cooked


After 10 mins remove the lid and add the fried fish to the pan/kadai. Cover again with a lid and let it simmer for 10-15 mins on low flame until gravy thickens


Add the garam masala powder to the pan/kadai and mix gently


Adjust the salt level as per your taste


When gravy thickens, turn off the flame, garnish with coriander.


Time to Taste:)


Serve with steamed rice, aloo bhaja etc


Tip: adding salt after adding curd will avoid curdling and enhances the taste of the dish

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