https://www.indianhealthyrecipes.com/fish-curry-recipe/
Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt. On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish.

https://www.teaforturmeric.com/fish-curry-fish-masala/
Deglaze again with 2 tbsp water. As the water dries up, add the coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt. Give it a few stirs to bloom the spices. Add the tomatoes and sauté until the tomatoes have melded into the masala and oil separates, about 5 minutes.

https://flavoursofmykitchen.com/masala-fish-curry-recipe/
Add approx. 200 - 250 ml water to make the curry. Mix well, add the chopped tomato and slit chillies and bring the curry to a boil. Gently place the marinated fish fillets into the pan, submerging them in the curry. Let the fish cook in the gravy for 7-8 minutes or until it is cooked well and flakes easily with a fork.

https://www.yummytummyaarthi.com/masala-fish-curry-recipe-spicy-fish/
How to Make Masala Fish Curry. Soak tamarind in water for 10 mins. Mix well and squeeze the juice alone, set aside. Heat 1 tbsp oil in a pan, add in onion, dry red chilli and coriander seeds, Roast till golden. Remove this to a blender and add in coconut. Add little water and make it into a fine puree. Now in the same kadai.

https://www.recipetineats.com/goan-fish-curry-indian/
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger. Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes. Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using.

https://theindianclaypot.com/indian-fish-curry/
Heat a pan with oil over medium heat. When the oil heats, add mustard seeds and fry until spluttering. Then add fenugreek seeds and fry until browned. Add garlic pods, chopped shallots, and curry leaves and sauté until golden brown. Add red chilli powder, coriander powder, turmeric powder, and salt.

https://thecookspyjamas.com/quick-fish-curry/
Bring the pan to a gentle simmer. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften. Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked. Gently stir in the coriander and lime juice. Serve.

https://www.mygorgeousrecipes.com/indian-fish-curry/
Peel and chop the onion, and fry gently until translucent. Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds. Add the spices, salt and pepper, and give it a good stir. Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.

https://spiceeats.com/masala-fish-curry/
Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins. Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix. Cover & cook for another 10 mins on low heat till oil separates. Garnish with the chopped coriander leaves, mix and simmer for a minute. Serve with rice.

https://spiceeats.com/masala-fried-fish-curry/
Marinate the fish pieces with items indicated & set aside for 20-30 mins. Heat 1 tbsp oil in a frying pan and shallow fry the fish pieces on both sides till golden. Fry for 2 mins on medium heat on both sides and then on low heat for 1 min on each side. Remove on to a plate. To make the Masala Paste, first dry roast the cumin seeds, coriander

https://cookwithfaiza.net/masala-fish-curry-recipe/
1: heat oil and add cuminseeds, fenugreek seeds, curry leaves, onions, ginger & garlic paste fry on high flame till changes colour. 2: add green chilli, tomatoes, salt, turmeric, coriander powder, red chilli powder, water 1/2 cup mix and cook on medium flame till the oil comes on surface. 3: now add the fish mix well and cook on high flame for

https://nishkitchen.com/fish-masala/
Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes turn mushy. Add tamarind mixture. Season with salt. Add water to make thick sauce. Stir to combine. Bring to boil. Reduce heat to low and simmer for 2-3 minutes. Add fish pieces. Cook, covered, for 6-7 minutes or until fish is cooked through.

https://www.bbc.co.uk/food/recipes/southindiandrymasala_85444
For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly

https://www.allrecipes.com/recipe/213238/indian-fish-curry/
Cover and refrigerate for 30 minutes. While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste. Preheat the oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon oil in a skillet over medium-low heat.

https://cooking.nytimes.com/recipes/1022987-kharra-masala-fish-fish-with-tomatoes-and-onions
Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro.

https://sinfullyspicy.com/fish-curry/
Carefully, layer the fish in a single layer over the onion tomato masala. Let cook for a minute and using a wooden spoon or spatula flip it. Add warm water and cover the pot. Cook for 8-12 minutes or until the fish is cooked through. Finish with kasuri methi, amchoor (or lemon juice) and garam masala.

https://www.cookwithnabeela.com/recipe/masala-fish/
Masala fish makes for a delectable appetizer when served with a side of tangy mint chutney or zesty tamarind sauce. The refreshing flavors of the chutney complement the bold spices of the fish, creating a perfect harmony of tastes. For a complete meal, serve the masala fish as a main course alongside fragrant basmati rice and a crisp

https://www.bonappetit.com/recipe/fish-curry
Step 3. Heat grapeseed oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to pot. When seeds start to wiggle and pop, reduce heat to medium and add curry

https://allwaysdelicious.com/kerala-fish-curry/
After about 15 minutes, squeeze the fruit into the soaking water, reserving the liquid. Discard the fruit. Heat the oil in a medium skillet, and heat over medium-high heat. Add the fenugreek seeds, black mustard seeds, and curry leaves. Once the leaves start to splutter, add the green chilies and onions.

https://www.indianhealthyrecipes.com/fish-tikka-masala/
Stir in 1 teaspoon ginger garlic paste (or ½ inch ginger, 2 garlic cloves). Saute for 1 minute. 4. Add 1 cup chopped tomatoes and cook until they break down and turn mushy. 5. Stir in ¼ teaspoon turmeric, 1 teaspoon coriander powder, ½ to ¾ teaspoon garam masala and ½ to ¾ teaspoon Kashmiri red chili powder. 6.

https://www.thedeliciouscrescent.com/fish-curry/
Then add chili powder, turmeric, ½ teaspoon salt, green chilies, and half of the ground seed-coconut powder. Cook the mixture until it starts to bubble at the edges of the pot, stirring occasionally, about 2 minutes. Stir in the tamarind paste, 1½ cups of water (adjust as needed), and garam masala (if using).

https://simply-delicious-food.com/masala-baked-fish-with-turmeric-rice/
Instructions. Preheat the oven to 200°C/390°F. Combine olive oil, a generous squeeze of lemon juice, minced garlic, Garlic Masala, curry powder, salt and pepper together in a small bowl. Line a baking sheet or baking dish with parchment paper. Add the fish, skin-side down.

https://www.theendlessmeal.com/thai-fish-curry/
1 ½ lb white fish. Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.