Masala Fish Curry

Ingredients

• 700 g firm white fish steaks (rohu, surmai or catfish), cut into 5 cm pieces
• 1 tbsp lemon juice, for washing the fish
• 1½ tsp salt, divided
• ½ tsp turmeric powder, for the marinade
• 1 tsp Kashmiri red chilli powder, for the marinade
• 4 tbsp cooking oil
• 1 tsp cumin seeds
• ¼ tsp fenugreek seeds (methi dana)
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, blended to a puree
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder, or to taste
• ½ tsp turmeric powder, for the masala
• 350 ml hot water
• 3 green chillies, slit lengthways
• ½ tsp garam masala
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice, to finish

Instructions

1. Rinse the fish pieces and rub them with 1 tbsp lemon juice and 0.5 tsp salt for a minute. Rinse again and pat dry with paper towels.
2. Coat the fish with 0.5 tsp turmeric, 1 tsp Kashmiri chilli powder and 0.5 tsp salt. Cover and leave in the fridge for 15 minutes.
3. Heat the oil in a wide pan over medium heat. Add the cumin and fenugreek seeds and cook for 30 seconds until they smell toasty and the fenugreek turns light golden. Don't let it darken, or it will taste bitter.
4. Add the chopped onions with a pinch of salt. Fry for 8 to 10 minutes, stirring often, until soft and golden brown.
5. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
6. Pour in the tomato puree, then add the coriander, cumin, red chilli and remaining turmeric with the last 0.5 tsp salt. Cook for 8 minutes, stirring now and then, until the oil separates at the edges and the masala looks thick and glossy.
7. Add the hot water and the slit green chillies. Bring to a gentle boil and simmer for 5 minutes so the gravy comes together.
8. Lower the heat and slide in the fish pieces in a single layer. Spoon some gravy over the top, cover and cook for 8 to 10 minutes, until the fish turns opaque and flakes easily (63°C inside).
9. Don't stir the fish. Instead, tilt and gently shake the pan so the pieces don't break. Sprinkle over the garam masala, lemon juice and coriander, then turn off the heat and rest for 2 minutes before serving.

Tips

• Choose thick steaks with the bone in. They hold together better in the gravy and taste richer than thin fillets.
• Add the fish only when the masala has cooked down and the oil has separated. If you add it earlier, the curry will taste sharp and raw.
• Keep the heat low once the fish goes in and avoid stirring. Shake the pan to move the gravy around the pieces.
• For a thinner gravy, add another 100 ml of hot water before the fish goes in.