Smoked fish curry is a delicious and nutritious dish that is packed with the vibrant flavors of Indian cuisine. This curry is made with a blend of onions, tomatoes, spices, and herbs, which enrich the taste and aroma of the dish. Whether served with chapati, roti, naan, or a bowl of steaming hot rice, this fish masala is comfort food at its best!
About Fish Curry
Fish curry is a staple in many Asian countries and is made in various ways using different locally available ingredients like coconut, poppy seeds, and tamarind. In this recipe, we will show you how to make a simple and flavorful fish curry using basic pantry staples.
The coastal cuisines of India are incomplete without a delicious fish curry. Traditionally, fresh-caught fish were cleaned, minimally spiced, and cooked in clay cookware, which imparted delicious flavors.
Our Recipe
Our fish curry is made using a traditional method of sautéing onions, ginger, garlic, tomatoes, and ground spices. This onion-tomato masala is then simmered to cook down the ingredients and bring out the flavors.
Before adding the fish to the curry, we recommend marinating and searing it first. This step helps to reduce the fishy smell and enhances the overall taste of the dish. However, this step is optional and can be skipped if desired.
To give the curry a thicker texture and superior flavors, we prefer to blend the onion-tomato masala. This step is what sets our recipe apart and makes it the best!
Coconut is used in a small amount in this recipe. You can use fresh grated or frozen coconut, or even coconut milk. If you don't consume coconut, you can simply leave it out or substitute it with cashews.
This recipe is easily adaptable, and you can play around with the ingredients to suit your taste. If you love tamarind in your fish curry, feel free to add some while making the curry. You can also squeeze some lemon juice before serving or use amchur at the finishing stage.
Ingredients & Substitutes
For this recipe, you can use any kind of firm-fleshed fish that you love. Some good choices include mackerel, tilapia, snapper, mahi-mahi, halibut, catfish, cod, grouper, barramundi, pompano, basa, seer fish, and more.
Ginger garlic paste is a combination of ground ginger and garlic in equal quantities. If you don't have ginger garlic paste, you can simply use minced or grated ginger and garlic. Alternatively, you can make your own ginger garlic paste using our recipe or use a store-bought paste.
Curry leaves impart a unique flavor to the dish. While it is okay to not use them or use an Indian bay leaf as a substitute, it is best to use fresh curry leaves for the authentic taste.
Garam masala is an Indian spice blend that is easily available in Asian stores. You can also make your own garam masala using our recipe. It is important to use a flavorsome masala as it is the key ingredient that flavors the dish.
Fennel seeds add natural sweet tones and balance the pungent flavors of the other spices. If you don't have fennel seeds, you can skip them.
Coconut milk can be added to the curry if you prefer more coconut flavors. However, note that it will bring down the overall flavors, so you may need to increase the garam masala and other spices proportionately.
How to Make Smoked Fish Curry
Step 1: Make the Masala Paste
Heat 1 tbsp oil in a pan and add cumin seeds. Allow them to splutter, then add sliced onions and sauté until golden. Next, add ginger garlic and fry for 30 to 60 seconds. Add chopped tomatoes and half tsp salt, and fry until the raw smell goes away. Then add coconut, red chili powder, turmeric, and fennel seeds (optional). Fry everything well until the onion masala smells good. Cool this mixture completely.
Step 2: Prepare the Fish
Optional: Marinate the fish with red chili powder, turmeric, a little salt, and ginger garlic paste. Heat a pan with 1 tsp oil and fry the fish until the raw smell of the ginger garlic paste has gone. Set the fish aside.
Step 3: Blend the Masala Paste
Add the cooled onion tomato masala to a blender jar along with 2 to 4 tbsp of water. Blend to a coarse or smooth paste, depending on your preference.
Step 4: Make the Fish Curry
Add another tbsp of oil to the same pan and heat it on a low flame. When the oil is slightly hot, add curry leaves and green chilies. When the leaves splutter, add the ground paste. Mix everything well and sprinkle garam masala and salt. Fry everything well until the masala smells good. Pour 1 ¼ cup water and mix well to make a lump-free gravy. Boil on medium flame until the oil begins to separate and the gravy thickens, about 5 minutes. Adjust the salt and spice to taste. Add the fish pieces to the gravy and cook for a few minutes on each side until they are cooked completely. Optionally, garnish with coriander leaves before serving.
Now, your delicious smoked fish curry is ready to be enjoyed with rice or chapati!
Q: Can I use any type of fish for this curry?
A: Yes, you can use any kind of firm-fleshed fish that you prefer. Some popular choices include mackerel, tilapia, snapper, mahi-mahi, and more.
Q: Can I skip the step of marinating and searing the fish?
A: Yes, marinating and searing the fish is optional. However, we recommend this step as it helps to reduce the fishy smell and enhances the overall taste of the curry.
Q: Can I make the masala paste smooth instead of coarse?
A: Yes, you can blend the masala paste to a smooth texture if you prefer. Simply add more water while blending to achieve the desired consistency.
Smoked fish curry is a delectable dish that brings together the rich flavors of Indian cuisine. With a blend of onions, tomatoes, spices, and herbs, this curry is sure to satisfy your taste buds. Whether you're a fan of mackerel, tilapia, or any other firm-fleshed fish, this recipe can be easily adapted to suit your preferences. So go ahead and try this smoked fish curry for a burst of Indian flavors in every bite!
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