This Masala Fish Curry is a comforting, flavour-rich coastal preparation made with fresh fish simmered in a coconut-based masala. Balanced with tamarind, curry leaves, and warming spices, this recipe comes alive with Qora Fish Curry Masala, crafted to deliver depth without overpowering the natural taste of fish.
Perfect for everyday meals or weekend cooking, this curry pairs beautifully with steamed rice.
Ingredients for Masala Fish Curry
For the Curry
- Fresh fish (cut into medium pieces) – 300 g
- Oil – 3 tbsp
- Mustard seeds – 1 tsp
- Onion (chopped) – 1
- Curry leaves – a few
- Tomatoes (chopped) – 2
- Tamarind – 1 small piece
- Qora Turmeric Powder – 1 tsp
- Qora Fish Curry Masala – 1½ tbsp
- Qora Garam Masala – 1 tsp
- Salt – to taste
- Water – as required
For the Coconut Masala Paste
- Oil – 1 tbsp
- Dry red chillies – 8–10
- Coriander seeds – 1½ tbsp
- Onion (chopped) – 1
- Fresh coconut – ½ cup
How to Make Masala Fish Curry
Soak tamarind in warm water for 10 minutes and extract the juice. Set aside.
Heat oil in a pan and roast dry red chillies, coriander seeds, and chopped onion until fragrant. Add fresh coconut, cook briefly, then grind with a little water into a smooth paste.
In the same pan, heat oil and temper mustard seeds. Add chopped onion and curry leaves, sautéing until soft. Stir in Qora Turmeric Powder and Qora Fish Curry Masala, followed by tomatoes. Cook until the masala turns glossy and well blended.
Add the prepared coconut paste, tamarind extract, salt, and water to adjust consistency. Bring to a gentle boil, cover, and simmer until oil begins to separate.
Add fish pieces carefully and cook for about 10 minutes, or until the fish is tender and cooked through. Finish with Qora Garam Masala, mix gently, and remove from heat.
Serve hot with steamed rice.
Why Cook with Qora Fish Curry Masala?
- Balanced spice profile designed for Indian fish curries
- Enhances natural seafood flavours without heaviness
- Crafted for home cooks seeking authentic, regional taste
