2:08 Minutes
Recipes
4 Servings
Fish Curry is a classic Indian dish made with marinated fish cooked in a spicy, aromatic gravy. Prepared using King’s Pure Mustard Oil, this curry delivers bold flavours, a rich texture, and an authentic coastal-style taste.
This recipe combines the sharp flavour of mustard oil with aromatic spices to create a deeply satisfying curry. King’s Pure Mustard Oil enhances the taste of fish and gives the dish its signature pungent and authentic character.
Fish Curry has a spicy, tangy, and slightly smoky flavour. The fish is marinated with spices and then simmered in a rich masala gravy, allowing it to absorb all the flavours while remaining tender.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take fresh fish pieces and clean them properly.
Add salt, turmeric powder, red chilli powder, and coriander powder.
Squeeze a little lemon juice for freshness and tang.
Add a small amount of King’s Pure Mustard Oil for flavour.
Mix everything well so the fish is evenly coated.
Let it marinate for at least 15–20 minutes.
Heat King’s Pure Mustard Oil in a pan until it reaches smoking point.
Allow it to cool slightly to reduce pungency, then reheat gently.
Add mustard seeds and let them splutter.
Add dried red chillies for extra flavour.
This forms a strong and aromatic base for the curry.
Add chopped ginger and garlic to the pan.
Sauté until fragrant and slightly golden.
Add chopped onions and cook until they turn soft and translucent.
Stir occasionally to ensure even cooking.
Add chopped green chillies for a spicy kick.
Add chopped tomatoes and cook until they soften completely.
Stir until the mixture becomes slightly thick.
Add turmeric powder, red chilli powder, coriander powder, and salt.
Mix well so the spices blend evenly with the base.
Cook until the oil begins to separate from the masala.
Add water to adjust the gravy consistency.
Bring the mixture to a gentle boil.
Carefully add the marinated fish pieces into the gravy.
Cook on medium heat until the fish becomes tender.
Avoid stirring too much to prevent breaking the fish pieces.
Let the curry simmer for a few minutes to enhance flavour.
Garnish with freshly chopped coriander leaves.
Check seasoning and adjust if needed.
Serve hot with steamed rice or roti.
Enjoy a rich and authentic spicy fish curry.
King’s Pure Mustard Oil is ideal for fish curry as it enhances the natural flavour of fish and adds a bold, traditional aroma.
King’s Pure Mustard Oil gives a pungent and authentic taste, while sunflower oil is milder and coconut oil gives a different regional flavour profile.
Use fresh fish, proper marination, and cook in a well-spiced gravy for the best flavour.
King’s Pure Mustard Oil is a great choice as it enhances the flavour and gives an authentic taste.
Avoid over-stirring and cook gently to keep the fish pieces intact.
Yes, you can use any firm fish like rohu, katla, or pomfret for this recipe.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
