Masala Fish Curry

RecipenKitchen Recipe 55 min · Serves 4 · Pakistani

Why make it 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.

You’ll need

Serves 4 700 g firm white fish steaks (rohu, surmai or catfish), cut… 1 tbsp lemon juice, for washing the fish 1½ tsp salt, divided ½ tsp turmeric powder, for the marinade 1 tsp Kashmiri red chilli powder, for the marinade 4 tbsp cooking oil 1 tsp cumin seeds ¼ tsp fenugreek seeds (methi dana) + 12 more in the full recipe

1 Step 1 of 9 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.

2 Step 2 of 9 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.

3 Step 3 of 9 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.

4 Step 4 of 9 Add the chopped onions with a pinch of salt. Fry for 8 to 10 minutes, stirring often, until soft and golden brown.

5 Step 5 of 9 Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. The last 4 steps are in the full recipe.

Cook’s tip Choose thick steaks with the bone in. They hold together better in the gravy and taste richer than thin fillets.

Masala Fish Curry

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