Pakistani Fish Curry
This Pakistani fish curry is packed with flavors. Fish is marinated, fried, and then coated with a perfectly blended onion and tomato-based fish curry. The taste of my mother's handfish curry is something I always wanted to recreate because it has so many flavors and was made with simple spices.
Servings: 4
Calories: 334kcal
Ingredients
Marination for fish
- 1.2 lbs fish about 1/2 kg
- 1/2 tsp salt
- 1/2 tsp red chili powder or cayenne pepper
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 tsp garlic paste
- 1/2 tsp carom seeds (ajwain) optional but if you want Pakistani taste do add
Spices for curry
- 1/2 tsp red chili powder or cayenne pepper
- 1/2 tsp Kashmiri chili or paprika
- 1/2 tsp salt or to taste
- 1/2 tsp cumin powder
- 1 tsp coriander powder
Other ingredients for gravy
- 1 medium onion thinly sliced
- 2 medium tomatoes pureed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 cups water or as needed
- 1/3 cup oil If you like more oil in your curry like me then you can add 1/2 cup
Garnish
- Green chilies sliced
Instructions
- Wash and pat dry fish slices.
Marinate fish
- Now marinate the fish with all of the ingredients for marinate. Rub it on both sides of fish and let it sit while your are prepping for curry.
- Peel and thinly slice onions and blend two tomatoes with 3 tbsp of water. Set it aside
Fry fish
- In a pan over medium-high heat add 1/3 cup of oil and fry fish from each side for 3-4 minutes. Take the fish out on a plate.
Prepare gravy
- In the remaining oil fry onions for 7-8 minutes until they turn light golden brown. Oil is infused with spices from the fish so be extra careful to not over cook onions.
- Add ginger garlic paste and mix. Add tomato puree and all of the spices.
- Mix and cook until oil seperates the masala about 5 minutes over medium heat.
- Add 2 cups of water, cover and let it come to a boil.
- Add fish pieces back to the gravy and cook on low heat for another 5 minutes.
- Add green chilies and your fish is ready!
Video
Notes
Ajwain or carom seeds will give you authentic Pakistani taste.
Any fish with white meat will make the best Pakistani curry.
Nutrition
Calories: 334kcal | Carbohydrates: 7g | Protein: 29g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 177mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg