Saturday, 4 May 2013

Fish Curry in a Creamy Sauce

Sometimes even I get home sick and want to have something North Indian. I had bought this lovely  fillet of Hake and wanted to have it in a North Indian style. Now fish curries, not only my blog but a lot other sites, originate from the coastal areas of India. But I just wanted a change from the Goan, the Keralite or a Bengali style of cooking fish so I tried out this recipe. It is a trial and may not be to everyone’s taste, but I got the thumbs up from my wife. Well she is biased! All I can say is that we did finish the dish and I did see her taking second helpings.


  • 400 gms Fillet of a white fish cut in to small chunks
  • ½ tsf Mustard seeds
  • ½ Small Onion chopped
  • ½ tsf Garlic paste
  • ½ tsf Ginger paste
  • 1 fresh Green Chilli sliced
  • 3 tbsf Tomato puree
  • 1 tsf Salt
  • ½ tsf Cumin powder
  • ¾ tsf Coriander powder
  • ¼ tsf Chilli powder
  • ½ tsf Garam masala
  • 75 mls of Single cream
  • 3 tbsf Oil 


  1. Cut the fish fillet into small pieces.
  2. In a pan heat the oil and add the mustard seed, they should start to sizzle.
  3. Add chopped onion and fry to golden colour.
  4. Add garlic and ginger paste and fry for 3 minutes.
  5. Add tomato puree and fry till oil separates.
  6. Now add all the spices and the slit green chilli and mix well for 2-3 minutes.
  7. Add 100-150mls of water (amount depends on the thickness of the sauce). Bring it to a boil and cover and cook for 10-15 minutes till the sauce shows oil on the top.
  8. Add cream and mix well for 2-3 minutes.
  9. Add the chunks of fish bring it to a boil then lower heat to low and cook on low heat for 5 minutes. Can garnish it with fresh coriander. 
Serve hot, goes well with rice or rotis. 

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