Indian Fish Curry

Indian Fish Curry


1 person made this

You can use any white fish you like to make this fish curry but it's particularly good with barramundi. Serve with plain white rice.

Serves: 4 

  • 1 kg white fish fillets, cubed
  • 1 teaspoon salt
  • juice of 1 lemon
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoon chilli powder
  • 2 tablespoons chickpea flour
  • oil, for frying
  • Curry sauce
  • 3 tablespoons ghee
  • 1 onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 3cm fresh ginger, diced
  • 2 green chillies, slit
  • 450g yoghurt
  • 1/3 cup chickpea flour
  • 1 cup water
  • 1/2 teaspoon garam masala

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Preheat the oven to 140 degrees C. Rub the fish with the salt, lemon juice and turmeric and let marinate 20 minutes. Sprinkle with chilli powder and 2 tablespoons chickpea flour and mix with your hands.
  2. Heat the oil in a deep saucepan and deepfry the fish 3 minutes or until golden. Drain on paper towels and keep warm in the oven.
  3. Make the sauce: heat the ghee in a saucepan, add onion and saute until golden. Add cumin, turmeric, chilli powder and salt and saute until you can smell the spices. Add ginger and green chillies and cook 2 more minutes.
  4. In a bowl, whisk together the yoghurt and chickpea flour until smooth. Add yoghurt to the spices and bring to a simmer. Add the water and simmer 5 minutes.
  5. Add the fish to the sauce and simmer 5 more minutes. Stir in the garam masala. Serve!

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