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Village Style Masala Fish Curry

Name: Village Style Masala Fish Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: indian
Ingredients: Fish pieces (Rohu); turmeric powder; Red chili powder; Kashmiri red chili powder; Salt; Mustard Oil; Fenugreek Seeds; Onion paste; Ginger Garlic Paste; ground coriander seed; yogurt; water; kasuri methi; garam masala; fresh coriander

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 30 minsscheduleTotal: 40 minsoutdoor_grillStewedlocal_fire_departmentMedium

Allergens:warningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:11

warningStay safe

Wash your hands thoroughly with soap after handling raw fish to avoid cross-contamination.

Place 500g cleaned fish pieces in a large glass bowl. Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp salt. Mix gently with a spatula until the spices evenly coat all fish pieces.

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Watch out

Mix gently using light pressure so the fish pieces do not break apart.

Ingredients:Fish pieces (Rohu) (500 g)turmeric powder (0.5 tsp)Red chili powder (0.5 tsp)Salt (0.25 tsp)

Tools:spatulaglass bowl

Active Cooking

00:00:44

warningStay safe

Beware of hot oil splatters when dropping raw fish into the hot skillet.

Pour 100ml mustard oil into a skillet over medium heat. Allow it to heat thoroughly, then turn down heat slightly and add 1/4 tsp fenugreek seeds until sizzled. Place marinated fish pieces single-layer into the pan and fry for 2 minutes on medium heat until light golden. Flip carefully with tongs and fry the second side for another 2 minutes until light golden. Transfer fried fish onto a plate.

local_fire_departmentMedium heat, approx 4 minutes total

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Watch out

Do not burn fenugreek seeds before adding fish, otherwise the curry base will taste bitter.

Ingredients:Mustard Oil (100 ml)Fenugreek Seeds (0.25 tsp)Fish pieces (Rohu)

Tools:Tongsskillet / pan

Active Cooking

00:01:33

Pour the remaining warm mustard oil from the frying pan into a cooking wok over medium heat. Add 1 large onion paste (150g) and 1 tbsp ginger garlic paste. Stir and cook continuously until raw onion aroma vanishes and the paste turns a sweet light golden brown.

local_fire_departmentMedium heat

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Watch out

Stir constantly throughout frying, otherwise the onion paste will stick to the bottom and burn.

Ingredients:Onion paste (1 piece)Ginger Garlic Paste (1 tbsp)

Tools:wok

Active Cooking

00:02:07

Add 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 1.5 tbsp coriander powder, and 1/4 tsp turmeric powder into the roasted onion mixture. Pour in 3 tbsp whisked yogurt and stir rapidly over medium heat until the spices blend smooth and oil bubbles start breaking out.

local_fire_departmentMedium heat

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Watch out

Stir continuously immediately after pouring yogurt, otherwise the curd will curdle into small lumps.

Ingredients:Red chili powder (1 tsp)Kashmiri red chili powder (1 tsp)ground coriander seed (1.5 tbsp)turmeric powder (0.25 tsp)yogurt (3 tbsp)

Tools:spatula

Active Cooking

00:02:42

Add 1 tsp salt, 1/2 cup (120ml) water, and 1 tbsp dried fenugreek leaves (kasuri methi) crushed between palms into the wok. Stir thoroughly, then cover with a lid and cook on low heat for 10 minutes until the gravy turns deeply roasted and thick with a rich layer of oil completely separated on top.

local_fire_departmentLow heat, 10 minutes

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Watch out

Keep heat low while roasting masala covered, otherwise the moisture will evaporate too quickly and burn the spices.

Ingredients:Salt (1 tsp)water (120 ml)kasuri methi (1 tbsp)

Tools:wok

Active Cooking

00:03:26

Pour 1 cup (240ml) water into the cooked masala and stir well to form a smooth bubbling gravy. Carefully drop all fried fish pieces into the sauce and gently nudge them with a spatula until bathed in gravy.

local_fire_departmentMedium heat

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Watch out

Push the fish pieces very gently, otherwise cooked fish flesh will break apart into gravy.

Ingredients:water (240 ml)Fish pieces (Rohu)

Tools:spatula

Active Cooking

00:03:51

Cover the wok tightly with a lid and simmer on low heat for 10 minutes so the fried fish absorbs the spices fully. Turn off the burner and uncover.

local_fire_departmentLow heat, 10 minutes

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Watch out

Do not simmer longer than 10 minutes, otherwise fish will overcook and disintegrate.

Tools:wok

Active Cooking

00:04:02

Sprinkle 1/2 tsp garam masala powder and 1 handful (15g) chopped fresh coriander leaves evenly over the curry. Stir gently to incorporate, then ladle into a serving bowl and serve hot.

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Watch out

Add garam masala right at the end after turning off flame, otherwise heat will dull its fresh aroma.

Ingredients:garam masala (0.5 tsp)fresh coriander (15 g)

Tools:serving bowl