This Indian rohu fish curry combines freshly roasted spice paste with aromatic masala, coconut, and tomatoes to create a rich, protein-packed dish. The key technique is gentle cooking for exactly 5 minutes to keep delicate fish pieces intact.
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Heat a pan over a medium flame add cloves, coriander seeds, cinnamon sticks and cumin seeds.
Roast for a minute till the nice aroma appears.
Add coconut pieces roast for a minute.
Wait for a minute let it cool and add all the roasted ingredients into the blender jar.
Pour little water and blend to a fine paste. Set aside.
Heat a pan over a medium flame add 4 spoons of oil.
Add chopped onions and slit green chillies. fry for a minute.
Add 1 1/2 spoon of ginger and garlic paste and a spoon of salt.
Fry till the raw smell disappears.
Add chopped tomatoes mix well. Close the lid and cook until it turns mushy.
Add all the blended masala mixture mix well.
Add turmeric powder, red chilli powder and a spoon of salt stir well.
Stir continuously until the oil gets separate at the edges.
pour 3/4 glass of water mix well.
Add a spoon of red chilli powder for spicy fish curry. This is optional.
Adjust salt and red chilli powder according to the taste.
Add the cleaned fish pieces to all the fried masala mixture.
Slowly shake the pan and let it cook. Do not stir with the ladle just mix by disturbing the curry.
Close the lid and cook for 5 minutes.
Do not overcook the fish. It will break into small pieces.
Finally, add chopped coriander leaves. Stir the pan.
Switch off the fire. Fish curry is ready to serve.
Serve fish curry with plain rice, roti or chapati.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat without stirring vigorously to preserve fish texture.
blender · heavy-bottomed pan with lid
Cook for only 5 minutes with the lid on, and shake the pan gently instead of stirring with a ladle. Do not overcook, as overcooked fish breaks into small pieces.
Yes, prepare the roasted spice and coconut paste in advance and refrigerate it. Use within 2–3 days for best flavor.
Use any firm white fish such as catfish, basa, or tilapia. Avoid very delicate fish that flakes easily.
The first addition (2 spoons at step 12) is for base flavor and color. The second (1 spoon at step 15) is optional and adjustable for extra heat to taste.
Cook until the tomatoes turn mushy and the raw smell of ginger-garlic disappears, then oil will separate at the edges after adding the masala paste.
