Amritsari Dum Fish Masala Curry

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This rich and indulgent seafood delicacy origins from the beautiful city of Amritsar in Punjab. Bold in flavors and resplendent with spices, this dish pairs well with steamed rice or parathas.


  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating

    Ingredients

    Fish – 1 kg, cut into medium size pieces (any large fish. I used king fish)

    Shallots- 10-15, thinly sliced

    Tomato-2, finely chopped

    Ginger-garlic paste-1 tbsp

    Crushed ginger-1 tbsp

    Crushed garlic-1 tbsp

    Crushed green chilly-1 tbsp

    Eastern Turmeric powder- 1/2 tsp

    Eastern Kashmiri chili powder-2 tbsp

    Eastern Coriander powder-1 tbsp

    Eastern Garam masala powder-1 tsp

    Thick curd-2 tbsp

    Mustard seeds- 1/4 tsp

    Curry leaves-A sprig

    Vinegar-2 tbsp

    Salt-To taste

    Oil-As needed

    Coriander Powder

    Garam Masala

    Kashmiri Chilli Powder

    Directions

  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • 1Clean & wash the fish pieces with vinegar. Drain them.

    2In a small bowl, make a paste using half of the spice powders- turmeric powder, chili powder, ginger-garlic paste, salt, and vinegar.

    3Marinate the fish with the prepared marinade and leave it aside for 30 mins.

    4Heat oil in a pan. Shallow fry the marinated fish until they are golden brown in color.

    5In the same oil, splutter mustard seeds. Add the sliced shallots and saute them well until translucent & golden in color.

    6Add the crushed ginger, garlic, and green chilies and saute until the raw smell goes off.

    7Add the remaining spice powders one by one in low flame and mix well.

    8Add the chopped tomatoes and saute until soft and mushy.

    9Fry until the oil starts to separate. At this point, add the thick curd and curry leaves.

    10Add the fried fish pieces into the gravy and mix well until the fish pieces are fully coated in the masala.

    11Cover with a lid and slow cook for 10-15 mins.

    12Switch off the flame and serve hot with paratha or steamed rice.

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