Fish Curry | Indian Curry | Quick Tasty & Easy To Make Curry

Learn how to make Indian Fish Curry that s absolutely mouth watering and is easy to make at home.

Chef Shantanu Gupte is up with a mouth-watering fish curry recipe which is spicy and extremely delectable. This recipe is very close to him as he has been taught this recipe by his mother and is also one of his favorite dishes. Check out the video to know about chef Shantanu s secret ingredient to make this fish curry.


Tuna fish

For marinade:
salt to taste
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp tamarind paste

For curry:
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5 to 6 peppercorns
1/2 cup chopped onions
2 tsp. ginger garlic paste
5 to 6 curry leaves
salt to taste
2 to 4 slit green chillies (adjust to your spice levels)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp chopped ginger
1/2 a cup chopped tomatoes
1 cup coconut milk
water to dilute the curry
1/2 raw mango (cut into small pieces)
2 tbsp cocum water/ 1 tbsp tamarind water/1 lemon s juice
chopped coriander leaves


To marinate the fish:
- Take some pieces of freshly cut tuna fish in a bowl.
- Add salt, turmeric powder, red chilli powder and the tamarind paste to the fish and mix them well.
- Let the fish marinate for around 5-10 minutes.

To make the curry:
- Heat oil in a pan.
- Once the oil is hot, add some fenugreek seeds, mustard seeds, cumin seeds, peppercorns, finely chopped onions, ginger garlic paste, curry leaves, slit green chillies and salt to taste and saute them nicely for a while.
- Add the red chilli powder, turmeric powder and chopped ginger and saute them.
- Add finely chopped tomatoes, coconut milk and water to the above ingredients.

- Add the marinated fish to the curry, cover the pan with a lid and let the fish cook for about 5-10 minutes.
- While the fish is cooking, add some finely chopped raw mango pieces to it along with cocum water.
- Flip the fish pieces carefully and let them cook for a while.
- Add some finely chopped coriander leaves to it and cook for about 2-3 minutes.
- Serve it with some coriander leaves and slit green chillies on top.

Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
VFX - Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Get Curried

784 receitas
Categoria: Lanches

Get Curried

784 receitas
Categoria: Lanches