Mayaan’s Grandmother’s
Easy Fish Curry Recipe
“Local Indian spices, my grandma’s recipe, and her magic touch is all it takes!”
— Maayan Shapurkar
Jewish community member; Mumbai, India
Ingredients for Fish Curry
-
FOR THE MARINADE
- 4 filets of pomfret or any other white fish, like cod
- ¼ tsp. turmeric
- ¼ tsp. salt
- ½ tsp. ginger-garlic paste
- (if you can’t find paste, use 1 garlic clove, minced, and a ½ inch of ginger)
- ½ lemon
-
FOR THE GREEN MASALA
- 1 bunch cilantro
- 2 green chilies or jalapeños
- 4 garlic cloves
- 1 inch ginger
- 1 small tomato
- ¼ tsp. cumin seeds
- 3 tbsp. vegetable oil
- 1 medium bay leaf
- 2 cloves
- 1 small cinnamon stick
- 7–8 fresh curry leaves
- 1 onion, finely chopped
- 1 medium potato, sliced
- ½ cup coconut milk
- A few pieces of raw mango
- or tamarind soaked in water (optional)
- Salt
FOR THE CURRY
Instructions for Fish Curry
- Wash and marinate the fish, letting it sit for about 30 minutes.
- Grind together all the green masala ingredients with some water, making a thick paste.
- Heat the oil in the pan. Once hot, add the bay leaf, cloves, cinnamon, and curry leaves. Wait until it pops.
- Add the onion, sautéing over a low flame until it turns golden-brown.
- Mix in the green masala paste, frying until the mixture thickens and the oil begins to separate. It may take a few minutes before the masala is cooked well and has lost its raw smell.
- Add the potato slices and salt, to taste. Mix well. Cover the pan and let it cook. You can add a little water to the pan to ensure the potatoes cook in the steam and your masala doesn’t burn.
- Once the potatoes are half-done, add the coconut milk and bring to a boil.
- Add the fish, cover, and cook for 8–10 minutes.
- Once the fish is almost cooked, you can add some tamarind or raw mango for a slightly sour tinge to your curry. If using, mix well and cook for a few more minutes.
- When fish is ready, garnish the curry with some finely chopped cilantro and enjoy with rice or bread.