Fish Curry

By on September 3, 2011

 Fish Curry


  • ½ kilogram Fish (Bass or any other fish to your preference) (boneless)
  • 1 Whole Garlic (Lehsan) or 1 tsp. Garlic Paste (Pisa Lehsan)
  • 1 Big piece of Ginger (Adrak) or 1 tsp. Ginger Paste (Pisi Adrak)
  • 6-8 tbsp. Cooking Oil or Clarified Butter (Ghee)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • Salt (to taste)
  • ½ tsp. Turmeric Powder (Pisi Haldi)
  • 1 tsp. White Cumin Seeds (Saabut Sufaid Zeera)
  • ½ kilogram Plain Yogurt


  • Wash fish, rub salt in it and leave it to marinate for 1 hour.
  • Wash fish again throughly and leave in refrigerator for another hour.
  • Chop and make fine paste of Ginger and Garlic. (You may used ready chopped ginger and garlic paste if preferred.)
  • Heat up oil or clarified butter in a deep pan and put the ginger and garlic paste in it.
  • Stir for two minutes, then put ½ cup water and let it get brown by constantly stirring.
  • Add red chilli powder, salt, cumin, and turmeric powder. And stir until all water dries.
  • When water dries up, add the curd a little at a time, and fry it. Keep adding plain yogurt until it dries up and makes a thick curry.
  • Add fish pieces now, and fry lightly by stirring.
  • Add water to the requirement. Let the fish get the curry flavor, then serve.