Curried Fish


  • ​A large fish (preferably Rohu, Red Snapper, or Tilapia) : 3 lbs
  • ​Salt: as required
  • ​lemon Juice: as required
  • ​Olive Oil: 2 tbsp
  • ​Asafoetida: a pinch
  • ​Cumin Seeds: 1 tsp
  • ​Mustard Seeds: 1 tsp
  • ​Fenugreek Seeds: 1/4 tsp
  • Brown Curry Base: 1/2 cup
  • ​Cilantro: for garnishing

​Bagel Smoked Salmon Sandwich

  • 1
    ​Wash and clean a large fish (about 3 lbs) and season with salt and lemon juice and set aside for about 15 minutes.
  • 2
    ​In a large pan, on medium-high heat, add 2 tbsp Olive Oil. Splutter in a pinch of asafoetida, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds.
  • 3
    ​Add 1/2 cup of Brown Curry base and mix well. Add the fish and cook for 5-10 minutes. Add water if you like. But if I am pairing my curries with weightloss Rotis, I prefer to leave the curries dry!
  • 4
    ​Don’t forget to garnish with a lot of Cilantro for its detox effects.

​For shrimp, follow the exact same recipe.

But cook shrimp for maybe 5 minutes.

The more you cook shrimp the harder it becomes.

If you have coconut milk handy you could also finish shrimp and fish curries with coconut milk for a creamier taste and a twist of Goan/Malabari or Thai influence!

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