This Spicy Fish Curry really adds a nice touch to my simple meal. It has just the right amount of flavor, with the perfect balance between the spices and natural taste of the fish. When cooking this recipe at home, I always take care when making the gravy, making sure there is the perfect consistency. If you love a hearty homemade Indian curry, then this is the perfect choice for you!
Quick Facts:
- Spicy fish curry is popular in Indian, Thai, and Malaysian cuisine but the preparation may vary according to the regional and cultural influences.
- The dish is commonly served with steamed rice.
- It takes 15 minutes to make preparation for this dish before 10 minutes of resting and 15 minutes of cooking.
- Some of the common alternatives to spicy fish curry include coconut or tamarind fish curry. Goan or Malabar fish curries and mustard or tomato-based fish curries are also its alternatives with a different flavor and taste profile just like a green fish curry.
The Ingredients:
- Silver carp fish: 8 medium pieces including head (properly washed)
- Nigella seeds: ½ tsp
- Turmeric powder: 1 and ½ tsp
- Homemade masala paste: 2 tsp black mustard seeds, 2 tsp yellow mustard seeds, 5 dry red chilies, a little amount of salt
- 4 green chilies
- Mustard oil – 4 tbsp
- Salt – 1 tbsp
- Water – 2 cups
How to Cook Spicy Fish Curry (Step by Step Images)?
1. Marinate the fish with ½ tbsp of salt and ½ tsp of turmeric powder. Leave them aside for 10 minutes.
2. Add 4 tablespoons of mustard oil in the kadai (wok) and heat it on a medium flame.
3. When the oil is hot and smoking, slide the marinated fish pieces carefully.
4. After one side is done, flip the pieces and fry the other side properly.
5. Take them out on a plate when done.
6. Add the nigella seeds.
7. After the nigella seeds start splattering, add the masala paste and give it a good stir.
8. Clean the bowl and add the spice-loaded water to the pan.
9. Add ½ tbsp of salt and 1 tsp of turmeric powder. Stir well.
10. Continue stirring for 2 minutes on a low flame.
(Pro Tip: Fry the spices until the oil separates. This develops a deeper flavor and prevents the curry from tasting raw.)
11. When the paste releases oil, add the green chilies.
12. Add 2 cups of water.
13. After the water comes to a boil, add the fried fish pieces one by one.
(Pro Tip: Once the fish goes in, gently swirl the pan instead of stirring vigorously to keep the pieces intact.)
14. Cover the pan with a lid.
15. After 5-7 minutes, turn off the heat. The fish curry is ready.
Explore Creative Ways
- Slit green chillies can be added if you want an extra kick, as I do sometimes.
- I sometimes add tomato pieces to give my gravy a tangier twist.
- Less water can be used to make the curry richer. When I want a thicker gravy, I use less water.
Spicy Fish Curry Recipe Common Problems Solved
Q: Why does my fish smell very strong in my curry?
A: While buying, you should check that your fish is fresh. If it has a strong and unpleasant smell before you cook it, you will not be able to mask this by adding extra spices.
Q: The masala is sticking to the pan?
A: Turn the heat down further in step 10 and add a little water. Gently scrape around the pan to prevent the masala from burning.
Q: My fish is becoming soggy in my spicy fish curry?
A: I would make sure to check for doneness, particularly with smaller pieces of fish. As the fish is delicate, it can fall apart if overcooked.
Q: My fish pieces are burning while frying. How to prevent it?
A: The oil must be too hot. Take the pan off the heat when you notice smoke coming out from the fish or notice a burning smell.
Recipe Card
Spicy Fish Curry (Macher Jhal)
Ingredients
- Silver carp fish: 8 medium pieces including head properly washed
- Nigella seeds: ½ tsp
- Turmeric powder: 1 and ½ tsp
- Homemade masala paste: 2 tsp black mustard seeds 2 tsp yellow mustard seeds, 5 dry red chilies, a little amount of salt
- 4 green chilies
- Mustard oil – 4 tbsp
- Salt – 1 tbsp
- Water – 2 cups
Instructions
- Marinate the fish with ½ tbsp of salt and ½ tsp of turmeric powder. Leave them aside for 10 minutes.
- Add 4 tablespoons of mustard oil in the kadai (wok) and heat it on a medium flame.
- When the oil is hot and smoking, slide the marinated fish pieces carefully.
- After one side is done, flip the pieces and fry the other side properly.
- Take them out on a plate when done.
- Add the nigella seeds.
- After the nigella seeds start splattering, add the masala paste and give it a good stir.
- Clean the bowl and add the spice-loaded water to the pan.
- Add ½ tbsp of salt and 1 tsp of turmeric powder. Stir well.
- Continue stirring for 2 minutes on a low flame. (Pro Tip: Fry the spices until the oil separates. This develops a deeper flavor and prevents the curry from tasting raw.)
- When the paste releases oil, add the green chilies.
- Add 2 cups of water.
- After the water comes to a boil, add the fried fish pieces one by one. (Pro Tip: Once the fish goes in, gently swirl the pan instead of stirring vigorously to keep the pieces intact.)
- Cover the pan with a lid.
- After 5-7 minutes, turn off the heat. The fish curry is ready.
