Regular Fish Curry


  1. Fish (I used the Basa variety) – 500gm
  2. Onions – 2 medium size
  3. Tomatoes – 2 large or 3 medium
  4. Dry masalas(salt, turmeric, red chilli, coriander powder) -per taste
  5. Green cardamom- 4
  6. Cinnamon – 1 inch stick
  7. Black peppers – 2
  8. cloves – 1
  9. Cumin seeds – 0.5 tea spoon


  1. Wash the fish fillet thoroughly.
  2. Pat dry with clean kitchen cloth or tissue.
  3. Cut into medium size pieces approx. 2″ * 2″
  4. Sprinkle dry masalas on both sides of the pieces
  5. Add mustard oil sufficient to fry the pieces in a saucepan.
  6. Once oil has heated till smoking , simmer it down.
  7. Gradually slide down masala patted 2-3 pieces into the saucepan.
  8. After the crackling sound of fish moisture goes off , gently swap the side using spatula or tongs
  9. Likewise fry all pieces n keep them aside

Gravy –

  1. Heat oil for gravy in another or same pan if its a non-stick pan.
  2. Add cumin seeds, cardamom,Cinnamon, cloves and black peppers.
  3. Saute it a little then add chopped onions, garlic, ginger and green chilly.
  4. Once the mixture turns slightly brownish, add chopped tomatoes.
  5. Add dry masalas in small quantity keeping in mind that the fish pieces are already spiced enough.
  6. After the tomatoes have dried, turn off the stove and cool down the mixture a bit
  7. Churn the mixture in blender , add little or no water to get a gravy consistency of your choice.
  8. Now turn on the stove again, add 1 tsp ghee, tejpatta and the churned gravy mixture.
  9. Check and fix the masalas and consistency before adding the fish pieces.
  10. Now add the fish pieces slowly, give it a boil and gently mix them with spatula.
  11. Garnish with chopped dhaniya leaves and cream per your guilt trip 😉

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