5 from 1 vote

Discover the art of spice alchemy with my fish curry powder recipe. Lift your culinary endeavors with this homemade blend of aromatic spices.

Unveil the secrets to crafting the perfect powder for an explosion of taste and authenticity in your fish dishes.

Join me on a journey through the step-by-step guide to creating this essential kitchen masterpiece.

Table of Contents

KEY TAKEAWAYS

The powder creates an aromatic harmony due to the blend of spices and enhances the richness and depth of your culinary creations.
Keep your fish curry powder fresh by storing it in an airtight container in a cool, dark place – away from direct sunlight.

Don’t hesitate to explore alternatives like garam masala or red curry paste when fish curry powder isn’t on hand – versatility in spice is the key.
Fish curry powder is a must-have in your spice collection, adding a burst of flavor to a variety of dishes.

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.

Pro Tips for Making Fish Curry Powder

Roasting Precision: Take your time when dry roasting each spice. The slow and low flame ensures they release their full aroma and flavor without burning.

Batch Control: If your pan is small, roast ingredients in smaller batches for even toasting. This allows each spice to shine without overcrowding.

Mustard Seed Magic: Stir mustard seeds until they splutter and crackle for that extra burst of flavor in your curry powder.

Sensory Cues: Trust your senses. Roast until you smell the delightful aroma, ensuring each spice is perfectly toasted.

Cool Down Completely: Allow roasted ingredients to cool completely before grinding. This prevents condensation and maintains the powder’s texture.

Grinding Finesse: Check and grind intermittently for a fine powder. Patience ensures the perfect consistency for your Fish Curry Powder.

Fish Curry Powder Storing Tips

Airtight Sanctuary: Transfer your freshly ground fish curry powder into an airtight container. This shields it from moisture and preserves its potency.

Cool, Dark Dwelling: Store the container in a cool, dark place, away from direct sunlight. This ensures the longevity of the powder’s flavor and color.

Avoid Refrigeration: While a cool environment is key, avoid refrigeration, as fluctuating temperatures can compromise the potency and texture of the powder.

Small Batches Rule: If you prepare fish curry powder in large quantities, consider dividing the powder into smaller portions for storing in different containers. This way, you only expose what you need, keeping the rest sealed and fresh.

Regular Check-ins: Periodically check the stored powder for any signs of clumping or loss of aroma. If detected, it might be time to change containers or even whip up a fresh batch.

How Does Fish Curry Powder Taste?

Warm and Earthy: The combination of roasted spices imparts a warm and earthy undertone to the fish curry powder, creating a comforting base for your dishes.

Piquant Zest: The inclusion of dry red chilies and black pepper adds a piquant zest, providing a subtle kick that elevates the overall flavor profile of your fish curries.

Citrusy Hint: Mustard seeds contribute a citrusy hint, offering a bright and refreshing note to balance the richness of the spices.

Complex Layers: The amalgamation of coriander and cumin seeds introduces complex layers, enhancing the depth of flavor in your fish dishes.

Aromatic Symphony: Fenugreek seeds and curry leaves contribute to an aromatic symphony, infusing the powder with a fragrant bouquet that tantalizes the senses.

Fish Curry Powder Alternatives

Curry Powder Blend: In a pinch, a generic curry powder blend can serve as a substitute. While it may lack the nuanced flavors of fish curry powder, it adds a wholesome curry essence to your dish.

Garam Masala Powder: This is also a good substitute if you run out of your actual fish curry masala powder. Infuse your fish curry with the warmth of garam masala. This spice blend brings a rich combination of cinnamon, cardamom, and cloves, imparting a different but delightful dimension.

Tandoori Masala: If you enjoy a smoky and vibrant flavor, tandoori masala can be a worthy alternative. It adds a distinctive taste with a blend of cumin, coriander, and other smoky spices.

Cumin-Coriander Duo: In a DIY approach, combining ground cumin and coriander in equal parts can mimic some of the earthy and citrusy notes found in fish curry powder. This is perhaps the simplest of all DIY substitutes.

What Dishes Can Fish Curry Powder be Used in?

Fish Curry: The obvious choice! Use it as the primary spice blend for making fish curry, whether you’re using a particular recipe or improvising with your favorite ingredients.

Seafood Stews: Add fish curry powder to seafood stews or soups to give them an aromatic kick. It pairs well with shrimp, mussels, clams, or any other seafood you prefer.

Marinades: Create a marinade by mixing fish curry powder with oil, lemon juice, or yogurt. Use this to marinate fish fillets, shrimp, or other seafood before grilling, baking, or pan-searing.

Recipe Card

Fish Curry Powder

By Mita Mondal

Fish curry powder is a special blend of spices used to make delicious fish dishes taste even better. It's a mix of different ingredients like dry red chilies, coriander seeds, cumin seeds, black pepper, and more.

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

Heat a frying pan on low flame on your gas stove.
Add 75 grams of dry red chilies to the pan. If the pan is small, roast them in batches for better results.
Stir the chilies for 2 to 3 minutes until they're dry roasted. Set them aside.

Next, add 2 tablespoons of cumin seeds to the pan.
Dry roast the cumin seeds for about a minute on low flame. Set them aside once done.
Now, include 2 tablespoons of black pepper in the pan.

Stir the black pepper for a minute until dry roasted. Remove from heat when you can smell the aroma and set aside.
Add 1 teaspoon of mustard seeds to the pan.
Stir briskly for about half a minute until they splutter and crackle. Set them aside.

Then, add 2 cups of coriander seed to the pan.
Dry roast the coriander seeds for about a minute on low flame until they change color and release their flavor. Set aside.
Now, it's time for fenugreek seeds. Put 2 tablespoons into the pan.

Stir them for a minute on low flame until they emit their aroma. Set aside when done.
Add 2 tablespoons of chana dal or split chickpeas. Dry roast for a minute on low flame and set aside when done.
Include 2 tablespoons of pigeon peas or toor dal. Roast them similarly on low flame and set aside.

Finally, add 1 cup of curry leaves to the pan and dry roast them.
Stir until they become dry and crispy. Check by crushing one or two leaves. Set aside once done.
Let all the ingredients cool completely at room temperature.

Once cooled, transfer the spices to a grinder. If necessary, grind them in batches.
Grind the ingredients into a fine powder.
Check intermittently and repeat grinding to achieve the desired consistency. Your fish curry powder is now ready to use!

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Notes

Quality of Ingredients: Ensure the spices and ingredients used are fresh and of good quality. Freshness impacts the overall flavor of the powder.

Roasting Technique: Take your time while dry roasting each spice separately. Roasting on a low flame is crucial as it allows the spices to release their essential oils and aroma without burning.

Cooling Stage: Let the roasted spices cool completely before grinding. Grinding warm or hot spices can lead to condensation and affect the texture of the powder.

Grinding Consistency: Grind the roasted ingredients into a fine powder for the best results. Check intermittently and repeat grinding if needed to achieve the desired consistency.

Storage Conditions: Use an airtight container to store the fish curry powder. Store it in a cool, dark place away from direct sunlight and moisture to preserve its potency and flavor.

Adaptation and Experimentation: Feel free to adjust the quantities of spices based on personal preferences. You can experiment by adding or reducing certain spices to tailor the flavor to your liking.

Alternate Spice Blends: If any of the ingredients are unavailable, you can try substituting or adjusting with similar spices to create a unique blend. However, note that this may alter the flavor profile.

Small Batches: While making the powder in larger quantities is convenient, consider preparing smaller batches for fresher and more potent spice mixtures.

Regular Check-ups: Periodically check the stored powder for any changes in texture, color, or aroma. If there's any alteration, it might be time to refresh your supply.

Personal Taste: Adjust the quantity of the fish curry powder used in your recipes according to your taste preferences. Start with a small amount and gradually increase until you reach the desired flavor intensity.

Record Your Recipe: If you find a particular ratio or combination of spices that you love, consider keeping a record of the proportions used to replicate the blend easily in the future.

These recipe notes aim to guide you through the process of making fish curry powder and help you achieve the best flavor and quality in your culinary creations.