Masala Fish Curry
Firm fish steaks simmered in a bold onion-tomato masala with cumin, fenugreek and green chillies. It's a quick weeknight curry that goes well with plain rice or roti.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Wide, deep pan or karahi with a lid; blender or grater for the tomatoes
Method
Rinse the fish pieces and rub them with 1 tbsp lemon juice and 0.5 tsp salt for a minute. Rinse again and pat dry with paper towels.
Coat the fish with 0.5 tsp turmeric, 1 tsp Kashmiri chilli powder and 0.5 tsp salt. Cover and leave in the fridge for 15 minutes.
Heat the oil in a wide pan over medium heat. Add the cumin and fenugreek seeds and cook for 30 seconds until they smell toasty and the fenugreek turns light golden. Don't let it darken, or it will taste bitter.
Add the chopped onions with a pinch of salt. Fry for 8 to 10 minutes, stirring often, until soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Pour in the tomato puree, then add the coriander, cumin, red chilli and remaining turmeric with the last 0.5 tsp salt. Cook for 8 minutes, stirring now and then, until the oil separates at the edges and the masala looks thick and glossy.
Add the hot water and the slit green chillies. Bring to a gentle boil and simmer for 5 minutes so the gravy comes together.
Lower the heat and slide in the fish pieces in a single layer. Spoon some gravy over the top, cover and cook for 8 to 10 minutes, until the fish turns opaque and flakes easily (63°C inside).
Don't stir the fish. Instead, tilt and gently shake the pan so the pieces don't break. Sprinkle over the garam masala, lemon juice and coriander, then turn off the heat and rest for 2 minutes before serving.
Cooking tips
- Choose thick steaks with the bone in. They hold together better in the gravy and taste richer than thin fillets.
- Add the fish only when the masala has cooked down and the oil has separated. If you add it earlier, the curry will taste sharp and raw.
- Keep the heat low once the fish goes in and avoid stirring. Shake the pan to move the gravy around the pieces.
- For a thinner gravy, add another 100 ml of hot water before the fish goes in.
Substitutions
- Use pomfret, tilapia or basa fillets instead of rohu, but cut cooking time to 5 to 6 minutes for fillets.
- Swap the fresh tomato puree for 1 cup of canned chopped tomatoes.
- Use 1 tbsp tamarind pulp instead of lemon juice for a tangier finish.
- Replace the cooking oil with mustard oil, heated until it just smokes and then cooled slightly, for a sharper flavour.
Serve with
"Serve with steamed basmati rice, or hot roti or naan. Sliced onion, green chillies and lemon wedges on the side go well with it."
Storage
Cool completely and refrigerate in an airtight container for up to 2 days. Freezing is not recommended, as the fish turns crumbly.
Reheating
Warm gently in a covered pan over low heat for 5 to 6 minutes, adding a splash of water if needed, until steaming hot. Avoid boiling, which breaks up the fish.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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