Fish Curry Recipe

Fish Curry is more than just a dish, it’s a feeling. It reminds one of Bengal’s home kitchen, Kerala’s backwaters, Goa’s beach shacks and even spicy Konkan feasts. But in every region, one truth holds and that is that curry is only as good as the Masala that simmers in it.

Preparation

Prep the Fish

  • Clean and pat dry the fish pieces. Lightly rub with salt and turmeric and set aside for 10 mins

Sauté the base

  • Heat oil in a pan. Add curry leaves and green chillies. Add chopped onions and cook till golden brown.
  • Stir in garlic paste and sauté till the raw smell disappears.

Add the Masala

  • Add Johnny’s Fish Curry Masala to the onion base
  • Cook the masala on low flame till the oil separates, this is where the magic begins

Tomatoes and Tang

  • Add chopped/blended tomatoes and cook till soft. If you are adding tamarind/kokum, mix it in now
  • Let it simmer for 3-4 mins
  • Add water to the curry base. Bring to a gentle boil

Gently Add Fish

  • Place the fish pieces in the simmering curry. Let it cook on medium flame for 7-10 mins. depending on the type of fish. Avoid stirring too much to prevent breaking the fish
  • A sprinkle of fresh coriander is optional, but preferred in Bengali and Goan styles

Johnny’s Tip

“Never rush Fish Curry. The oil must rise after the masala is cooked, that’s your signal that flavours have matured. And don’t overcrowd spices, fish is shy and deserves space to breathe.”

You may have Johnny’s Fish Curry Masala directly from here also.