Fish Masala Curry
An aromatic and flavourful curry minus the strong fish-y smell.
Ingredients
For the marination:
- 400 grams (2 cups) yogurt (full fat)
- 1 Tbsp ginger-garlic paste
- 4 tsp coriander powder
- 1 ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp garam masala
- 6 filet (750 grams) frozen wild salmon
Other ingredients:
- 1 medium red onion
- 70 ml (¼ cup) rapeseed oil (cold pressed)
- ½ tsp fenugreek seeds (methi daana)
- 1 tsp salt
- 2 tsp dried fenugreek leaves (kasoori methi)
Instructions
For the marination:
- In a bowl, add all the ingredients for marination together (except fish) and mix to combine. Unpack the frozen fish and transfer to a wide container. Pour the marinade all over the fish. Coat the marinade on each fish piece using your hands. Make sure the fish is well coated. Cover the container and put it into the fridge for 1 hour.
Prep:
- Thinly slice the onion.
Cooking:
- Heat a big pan/skillet on medium heat and add oil. Once the oil is hot, add the onion and fry it, stirring continuously. Once the onion is evenly browned, take it our of the pan and reserve for later use. Leave the oil in the pan.
- In the same pan, add the fenugreek seeds. Fry until the seeds turn dark brown (about 3 minutes). Then remove the seeds from the pan and discard.
- Now, turn the heat to high. Once the pan is hot, carefully add the fish filets, along with the marinade. Cook for 3 minutes. Move the fish filets lightly around the pan so they get evenly cooked. In the meantime, crush the fried onion into small pieces using your fingers.
- Flip the fish filets, add salt, dried fenugreek leaves and crushed fried onion. Gently mix to combine. Let it cook for about 4-5 minutes (or until the fish is cooked through). Move the fish filets around from time to time to ensure even cooking. Once done, switch off heat and put a lid on. Leave to rest for 5 minutes before serving.
- I like to serve it with basmati rice or brown rice, or cauliflower rice (for a low carb option).