Rohu Fish Masala Curry | Rohu Fish Masala Recipe | How To Make Fish Curry | Masala Fish Recipe | Fish Gravy | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats | Fish Curry Recipe


Ingredients for Fish Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Fish - 500 gms (Rohu, Katla, Asian Carp)

For Marination:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 2.5 tsp
- Garlic paste (8-9 cloves, fine crushed)- 1 tbsp
- Salt- 1 tsp
- Mustard Oil- 1 tbsp

Masala Paste:
- Coriander Seeds- 3.5 tsp
- Cumin Seeds- 2 tsp
- Red Chillies-3
- Garlic Cloves- 8 (10 gms)
- Red tomatoes, cubed- 250 gms (3 medium)
- Turmeric powder- 1/4 tsp
- Salt- a pinch

Other Ingredients:
- Mustard Oil- 2 tbsp
- Refined Oil- 2-3 tbsp for pan frying the fish
- Green Cardamoms, crushed- 4-5 nos
- Mustard paste- 3 tbsp (From 4 tsp mustard seeds soaked for 2-3 hrs)
- Salt for seasoning- 1/8 -1/4 tsp
- Coriander leaves, chopped- 2 tbsp (For garnish)

Preparation:

- Soak the mustard seeds in water for2-3 hrs. Drain the water, coarse grind it and then add 3 tbsp water & grind to a paste.
- Crush 8-9 garlic cloves into a rough paste and then marinate the fish pieces with the items specified. Mix and set aside for 30-60 mins.
- Now to make the Masala paste, add the coriander seeds, cumin seeds and the red chillies in a pan and dry roast on low heat for 2 mins. Add the peeled garlic cloves, mix and continue to dry roast on low heat for another minute. Remove into a plate and allow it to cool.
- Now take a grinder, add this and coarse grind it. Add all the other items for the paste and grind it to a paste. Add little water if required.

Process:

- Heat 2 tbsp of oil in a frying pan. Place the marinated pieces of fish side by side and fry on medium high heat for 3 mins. Flip the fish pieces and continue to fry on medium high heat for 3 mins.
- Flip again and fry on medium low heat for 2 mins on each side till browned.
- Remove the fish pieces to a plate and strain the cooled oil(in which fish was fried) in a bowl for use later.

- To make the curry, heat 2 tbsp mustard oil in a curry pan. Heat the oil till it starts smoking and then switch off heat.
- Allow the oil to cool a bit and then add the crushed green cardamoms.
- Give a stir and then add the blended paste and the mustard paste. Cook on medium high heat for around 8-9 mins till oil starts to separate.
- Now add 200 ml water, mix and cover & cook on low heat for 10 mins till the paste is cooked and oil separates.
- Add back the fried fish pieces, mix these in and then cover & cook on low heat for another 8-10 mins till oil separates. Drizzle the oil which was set aside earlier and season with (1/4 to 1/8 tsp) salt.
- Garnish with finely chopped coriander leaves (2tbsp), give a mix and serve with white rice.








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