To make fish curry, take a pan and heat about 1/3 cup of oil in it. I am using mustard oil for this recipe, but you can use any oil of your choice.

Once the oil is heated well, add 1/2 teaspoon of fenugreek seeds and let them fry for 2 to 3 seconds. 

Now add a few curry leaves and fry them for a few seconds as well. Adding curry leaves is optional, but they bring a lovely aroma that enhances the taste of your fish curry.

Now, add the paste of two medium-sized onions. From two medium onions, you’ll get approximately half a cup of onion paste. Fry this onion paste on high flame for 3 to 4 minutes or until the water in it dries up.

Next, add 1 tablespoon of ginger-garlic paste and sauté it on low flame for 1 to 2 minutes to eliminate the raw smell.

Now, add some dry spices like 2 teaspoons of coriander powder, 2 teaspoons of cumin powder, 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, salt, and 1 teaspoon of Kashmiri red chili powder.

Add about 1/4 cup of water, mix everything well, and sauté the spices on high flame for 4 to 5 minutes.

The better you cook the spices, the better the taste of the curry will be. You can adjust the quantity of spices according to your preference. Once the spices are well-cooked and oil starts separating, add coconut milk. Adding coconut milk is optional; if you don’t have it, you can skip it.

Let the mixture cook on high flame again until the coconut milk dries up, oil starts surfacing, and the masala becomes grainy. At this stage, add water to make the gravy. I am using 1.5 cups of water for the gravy, but you can adjust the consistency as per your preference. If you like thinner gravy, add more water, and for thicker gravy, add less.

Now, add 1/2 teaspoon of garam masala powder and 1 teaspoon of dried fenugreek leaves (kasuri methi). Let it come to a boil on high flame.

Once the water starts boiling and the gravy is ready, add the pieces of fish to it.

Fish cooks very quickly, so cover it and cook it on low flame for 8 to 10 minutes.

Your delicious fish curry is now ready! Garnish it with fresh coriander leaves and green chilies, and serve it hot with roti, paratha, or rice.

Read This Also: Bihari style Chicken Curry Recipe