Fish Curry (Fish Masala)

Fish Curry Ingredients :

How to make Fish Curry :

1. Toss fish with spices: Combine spices & salt and coat the fish as evenly as possible.

2. Brown onions: This is a traditional, slow-burn curry with a proper onion sauté, where the onions turn almost paste-like. The onions must be fried with care here. If darkening too quickly, lower heat and/or deglaze with 1-2 tbsp of water.

3. Add aromatics & spices: Once the onions are a beautiful golden brown, add the garlic & ginger and sauté until aromatic. Sprinkle in the spices and allow them to bloom in the hot oil, adding a splash of water if they threaten to burn.

4. Add the tomatoes: Sauté out the moisture from the tomatoes until it forms a cohesive masala. You’ll start to see the oil separate from the curry.
   Here’s something I naturally do but it’s hard to describe in the instructions: Use a wooden spoon to mash the masala to get it more coherent.
   Add water and allow it to simmer while you turn your attention to the fish.

5. Pan-fry fish: An extra step, yes, but much worth it. I have tried adding the fish in directly, but it carries less flavor while releasing moisture in the curry. Plus, the fish pieces are more likely to break and disintegrate into the curry.
   
6. Add fish to curry: The water will have reduced at this point. Reducing the curry down after adding water enhances flavor while making it more cohesive. Once you’ve reduced, feel free to add as much or as little water as you’d like to increase curry.
   
7. Garnish: This garnish at the end is essential to round out the curry and brighten an otherwise rich dish.