5 from 1 vote

Fish curry powder is a special combination of seeds like coriander and cumin, mixed with a few aromatic spices and lentils like toor and chana dal.

Adding a bit of this unique masala powder will make your fish dishes taste even better.

Discover the steps in my recipe to make fish curry powder at home and improve your culinary skill.

Table of Contents

KEY TAKEAWAYS

Fish curry powder is an essential spice collection for every kitchen to add a burst of flavor to a variety of fish dishes.
Use an airtight glass container to store the powder. Make sure the jar is clean and dry. Keep it in a cupboard protecting it from direct sunlight, away from strong odors or moisture.

In addition to fish curry, this powder will also enhance the taste of several seafood soups and can also be used with other ingredients to marinate shrimp, fish fillets, and other seafood before baking, grilling, or pan-frying.
A few other powders almost similar to fish curry powder in texture and taste are fish masala powder, fish fry powder, a regular curry powder blend, garam masala powder, tandoori masala powder, and a combination of ground cumin and coriander seeds in equal proportions.

How to Make Fish Curry Powder? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove.

Step 2: Pour 75 grams of dry red chilies into the pan. You may do it in small batches if the pan is small and for better roasting.

Step 3: Stir them for about 2 to 3 minutes to dry roast them. Keep them aside.

Step 4: Now, put 2 tbsp of cumin seeds into the frying pan.

Step 5: Stir them to dry roast them for a minute on a low flame. Keep them aside.

Step 6: Then, put 2 tbsp of black pepper into the pan.

Step 7: Once again, stir them for about a minute to dry roast them nicely on a low flame. Keep them aside when done and when you can smell the aroma.

Step 8: Now, put 1 tsp of mustard seeds into the frying pan.

Step 9: Stir them briskly for about half a minute till they splutter and you hear the crackling sound. Keep them aside as well.

Step 10: Then, put 2 cups of coriander seed into the pan.

Step 11: Stir them nicely for about a minute on a low flame to dry roast them nicely until they change color and you smell their flavor.

Step 12: Now, it is time to dry roast the fenugreek seeds. Put 2 tbsp of fenugreek seeds into the pan.

Step 13: Stir them nicely for a minute on a low flame. Keep them aside when they are done and you smell the aroma.

Step 14: Then, add 2 tbsp of chana dal or split chickpeas. Stir them and dry roast them for a minute or so on a low flame. Keep them aside when done.

Step 15: Now, put 2 tbsp of pigeon peas or toor dal into the pan. Stir them similarly to roast them nicely on a low flame and keep them aside.

Step 16: Finally, put 1 cup of curry leaves into the pan and dry roast them on a low flame.

Step 17: Stir them nicely until they lose all of the moisture and become dry and crispy. You may try crushing one or two leaves to check if they are done nicely. Keep them aside.

Step 18: Give some time for the ingredients to cool off completely at room temperature.

Step 19: When the spices are cool enough, transfer them into your grinder. You may do it in batches if all do not fit in a single go.

Step 20: Grind the ingredients nicely.

Step 21: Check it in between and repeat to get a fine powder. Your fish curry powder is now ready to use.

Recipe Card

Fish Curry Powder

By Mita Mondal

Fish curry powder is a special combination of seeds like coriander and cumin, mixed with a few aromatic spices and lentils like toor and chana dal.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Condiments

Cuisine Indian

Servings

Calories 33 kcal

Ingredients

Instructions

Take a frying pan and heat it on a low flame on your gas stove.
Pour 75 grams of dry red chilies into the pan. You may do it in small batches if the pan is small and for better roasting.

Stir them for about 2 to 3 minutes to dry roast them. Keep them aside.
Now, put 2 tbsp of cumin seeds into the frying pan.
Stir them to dry roast them for a minute on a low flame. Keep them aside.

Then, put 2 tbsp of black pepper into the pan.
Once again, stir them for about a minute to dry roast them nicely on a low flame. Keep them aside when done and when you can smell the aroma.
Now, put 1 tsp of mustard seeds into the frying pan.

Stir them briskly for about half a minute till they splutter and you hear the crackling sound. Keep them aside as well.
Then, put 2 cups of coriander seed into the pan.
Stir them nicely for about a minute on a low flame to dry roast them nicely until they change color and you smell their flavor.

Now, it is time to dry roast the fenugreek seeds. Put 2 tbsp of fenugreek seeds into the pan.
Stir them nicely for a minute on a low flame. Keep them aside when they are done and you smell the aroma.
Then, add 2 tbsp of chana dal or split chickpeas. Stir them and dry roast them for a minute or so on a low flame. Keep them aside when done.

Now, put 2 tbsp of pigeon peas or toor dal into the pan. Stir them similarly to roast them nicely on a low flame and keep them aside.
Finally, put 1 cup of curry leaves into the pan and dry roast them on a low flame.
Stir them nicely until they lose all of the moisture and become dry and crispy. You may try crushing one or two leaves to check if they are done nicely. Keep them aside.

Give some time for the ingredients to cool off completely at room temperature.
When the spices are cool enough, transfer them into your grinder. You may do it in batches if all do not fit in a single go.
Grind the ingredients nicely.

Check it in between and repeat to get a fine powder. Your fish curry powder is now ready to use.

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Notes

Use fresh spices and ingredients to make this masala powder at home. I prefer roasting each ingredient separately before grinding and recommend doing the same for additional taste and flavor.
Do not rush while roasting the ingredients. Keep the flame low and remove the content immediately when you notice a slight change in color or hear crackling sounds, as the case may be.

Let the roasted ingredients cool down completely before grinding. This will prevent clumping during the grinding process.
Grind the ingredients to a fine powder. You may have to grind it multiple times to achieve the desired smooth texture. Check it frequently and grind intermittently for a fine powder.
If you are making a large quantity of powder, roast the ingredients in smaller batches for perfect roasting. Also, store the powder in small batches in different containers.