Tuesday, 26 February 2013

Fish Curry (North Indian Style)

In India the coastal areas are the biggest consumers of fish dishes and each region has put its mark by adding some local ingredient which is in plenty in the region e.g., coconut in the Goan cuisine. In the North India it is mainly the river fish is eaten. For some reason, fish is not eaten commonly, despite some big rivers flowing through the land. Fish has become more popular due to the migration of people from the coastal areas to the North.

When we were growing as children the only time fish was seen on the table would be that brought from a take away cafe. These days with air and good transport in places like Delhi one would see not only the fresh river fish but sea fish as well, otherwise how will our Bengali brethren survive in Delhi!

This particular dish I have acquired from a Indian family in the UK, and I can't give the real origins of it, however, it does taste good and is relatively easy to make. I use any filleted white fish but I suspect other fishes would be equally easy to make.


  • 0.5 kg Fish cut into 2 inch pieces
  • 1 medium sized chopped Onions 
  • 1/2 tsf Fenugreek seeds (methi)
  • 1/2 tsf Chilli powder
  • 1/2 tsf Turmeric (haldi)
  • 1 tsf Salt to taste
  • 4-5 tbsf Yoghurt
  • 2 tbsp Oil (preferably mustard but any veggie oil will do)
  1. Heat the oil and add the fenugreek seeds, ensuring they don't get burnt
  2. Add the chopped onion and lightly brown them.
  3. Add yogurt spoonful at a time and keep mixing to the sauce.
  4. Add the spices and cook for another 2 minutes.
  5. Add water to make a curry.
  6. Bring to a boil and add the fish.
  7. Cover and cook for 10 minutes or till the fish is done.
  8. Serve hot garnished with coriander leaves. 

The perfect accompaniment would be plain boiled rice

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