Amritsari Fish Curry

Name: Amritsari Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g Rohu Fish (cut into 2-inch pieces, or use any firm white fish like surmai, cod, or tilapia); 2 tbsp Ginger Garlic Paste; 2 tbsp Lemon Juice; 1 tsp Ajwain (also known as carom seeds); 1 tsp Turmeric Powder; 2 tsp Red Chili Powder (adjust to taste); 2 tbsp Besan (also known as gram flour); 1.5 tsp Salt (adjust to taste); 4 tbsp Mustard Oil (for an authentic taste, or use vegetable oil); 1 tsp Cumin Seeds; 2 pcs Onion (medium, finely chopped); 2 pcs Green Chili (slit lengthwise); 3 pcs Tomato (medium, pureed); 1.5 tsp Coriander Powder; 0.25 cup Curd (plain, full-fat, whisked until smooth); 1.5 cup Water (hot); 1 tsp Garam Masala; 1 tbsp Kasuri Methi (crushed between palms); 3 tbsp Coriander Leaves (chopped, for garnish)

RATING

4.4/5(63)

TASTE SCORE

9/10

Tender fish pieces simmered in a robust and tangy tomato-onion gravy, spiced with classic Punjabi flavors like ajwain. A hearty and flavorful main course that pairs perfectly with roti or steamed rice.

PREP

20m

COOK

30m

SERVES

1 CUP

342 cal

SERVINGS

METHOD · 7 STEPS

Marinate the Fish
1.In a mixing bowl, combine the fish pieces with 1 tbsp ginger-garlic paste, lemon juice, ajwain, 0.5 tsp turmeric powder, 1 tsp red chili powder, besan, and 0.5 tsp salt.
2.Gently toss to ensure each piece is evenly coated with the marinade.
3.Cover and set aside to marinate for at least 15-20 minutes.
Shallow Fry the Fish
1.Heat the mustard oil in a wide, heavy-bottomed pan over medium-high heat until it's lightly smoking.
2.Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
3.Fry for 2-3 minutes per side until they are golden brown and about 80% cooked. The besan coating should be crisp.
4.Remove the fish with a slotted spoon and set aside on a plate.
Prepare the Gravy Base
1.In the same pan with the remaining oil, reduce the heat to medium. Add the cumin seeds and let them sizzle for about 30 seconds.
2.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the curry.
3.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for another minute until the raw aroma disappears.
Cook the Masala
1.Add the tomato puree to the pan, along with the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt.
2.Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
Finish the Gravy
1.Reduce the heat to the lowest setting. Add the whisked curd to the pan.
2.Stir continuously for 2-3 minutes to prevent the curd from curdling and to create a smooth, creamy gravy.
3.Pour in 1.5 cups of hot water, stir well to combine, and bring the gravy to a gentle simmer.
Combine and Simmer
1.Gently slide the fried fish pieces into the simmering gravy.
2.Cover the pan and let it cook on low heat for 5-7 minutes. This allows the fish to cook through and absorb the flavors. Avoid stirring vigorously to prevent the fish from breaking.
3.Sprinkle the garam masala and crushed kasuri methi over the curry. Give it one last gentle stir.
Garnish and Serve
1.Turn off the heat and let the curry rest for 5-10 minutes for the flavors to meld.
2.Garnish with freshly chopped coriander leaves.
3.Serve hot with steamed rice, naan, or roti.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Using mustard oil and heating it until it's lightly smoking gives the curry an authentic Punjabi flavor.
2
Do not overcook the fish during the initial frying stage, as it will cook further in the gravy.
3
Frying the onions to a deep golden brown is the secret to the rich color and deep flavor of the curry.
4
Always add whisked curd on the lowest heat and stir constantly to ensure a smooth, creamy gravy without any curdling.
5
Let the curry rest for a few minutes before serving. This allows the fish to soak up the flavors of the gravy beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier Version

Add 1/2 tsp of black pepper powder along with the other spices and increase the number of green chilies to 3-4 for extra heat.

Creamier Gravy

For a richer, creamier texture, add a paste of 10-12 soaked cashews along with the tomato puree and cook until oil separates.

With Fish Tikka

For a smokier flavor, marinate the fish as per the recipe but grill or bake it in a tandoor/oven until cooked. Add the cooked fish tikka to the gravy at the end.

HEALTH BENEFITS

Why this is on our healthy list.

brain

Rich in Omega-3 Fatty Acids

Fish is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.

muscle

High-Quality Protein Source

This dish provides a significant amount of lean protein, essential for muscle repair, growth, and overall body function, helping you feel full and satisfied.

shield

Boosts Immunity

Spices like turmeric, ginger, and garlic used in the curry have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.

leaf

Aids Digestion

Ajwain (carom seeds) used in the marinade is well-known in Indian cuisine for its digestive properties, helping to prevent indigestion and bloating.

QUESTIONS?

Frequently asked questions

One serving of Amritsari Fish Curry contains approximately 330-380 calories. This is an estimate and can vary based on the type of fish and the amount of oil used.