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This is the favorite fish curry dish from the eastern part of India. I learned this recipe
from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4
times to achieve perfection. Try this curry with plain steamed rice--you'll love it.

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2lbs fish fillets (best with tilapia)
2tablespoons garlic paste
2inches gingerroot
5teaspoons mustard seeds
4bay leaves

tablespoon coriander powder


5medium shallots or 2 mediumonions

7red chilies
1tablespoon cumin seed
3teaspoons turmeric powder
3tablespoons salt
2big tomatoes
oil, to deep fry fish

3cups water

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1. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard
seeds, cumin seed all together.
2. Preserve some cut pieces 1 cup) of onion.
3. Cut small pieces of tomatoes.
4. Make small pieces of fish fillets, about 3 inches in length.
5. Clean them properly if you are using the whole fish and make it into
small pieces.
6. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two
teaspoon of turmeric powder and the garlic paste.
7. Mix all of them properly.
8. Allow to marinate for 1/2 hour.

9. Take a pan or a wok (preferable), heat it and put oil to deep fry the
10. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4
minutes on each side.

Keep all of them in a separate plate.

12. When all the pieces are fried, clean all the black residues from the
oil in the wok with the spatula and put 2 tablespoon of fresh oil in the
13. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red
chili, 2 bay leaves, a pinch of aniseed (all together is called panchphoran) and allow them to splutter.

Then put the cut onion pieces and allow it to just a little brown.

15. Then put all the ground paste,tomatoes,left over turmeric powder
and salt to taste.
16. Keep stirring it until the paste becomes a little brown (it takes
around 10 minutes).
17. You can also identify it by looking at the wok, that the paste will
start leaving the oil and paste will now no more stick on the wok.

The paste is now perfectly fried.


Now pour 3 cups of water to it, or as much thick gravy you want.

20. Once the gravy comes to boil, start dropping the fried fish pieces
and allow to boil for 15 minutes.

Switch off the gas.


Use coriander leaf for garnishing.

23. This dish should be served with fresh steamed rice and squeeze
some lime some juice on top.