Fish Curry Recipe Red Snapper (Heera) Fish Curry Masala
This Pakistani fish curry uses a creamy onion-yogurt gravy infused with white cumin, fenugreek, and fresh chilies—a weekend favorite from my childhood that's simpler than it looks. Red snapper stays tender in the silky sauce, best served with rice or warm naan.
Equipment
- 1 Large pan
- Knife and chopping board:
- Measuring Spoons
- 1 Blender or grinder
Ingredients
- 500 grams Red snapper fish cut into thick pieces
- 2-3 Onions
- 3 Garlic cloves
- 2-3 Green chilies
- ¾ teaspoon White cumin or zeera
- 4-5 Black peppercorn whole
- 150 grams Yogurt whisk to remove any lumps
- ¼ cup Oil
- ¼ teaspoon Turmeric powder
- ¾ teaspoon Red chili powder
- 1 teaspoon Salt or to taste
- ¼ teaspoon Methi dana or fenugreek seeds
Instructions
- In a blender jar, add green chilies, onions, garlic, black peppercorn, cumin seeds or zeera, and ½ cup water. Blend these together.
- Next, in a pan add the oil and methi daana or fenugreek seeds. Let the seeds pop and fizz as the oil heats up.
- When the methi daana starts to release an aroma and changes color, add the prepared onion paste.
- Saute the onion paste for a minute and then add the spices: turmeric, salt, and red chili powder, along with a cup of water.
- Cover the pan and let it cook for one hour. Occasionally give it a stir.
- Approximately an hour later, the water should have reduced,and the oil should have started separating from the masala's sides. Now, it is time to saute the paste till you see the oil separating from the masala on the sides of the pan. This step will take about 15-20 minutes. This step is crucial to eliminate the odor of raw onion and garlic from the fish curry.
- Add yogurt and let it simmer for 10 more minutes until the oil has separated and the masala is smooth.
- Add the fish and cook on high flame for 1 minute. Then, flip it over and add ¼ cups of water. Let it cook on low flame for 10 minutes.
- After10 minutes, the fish will be tender. Your spicy Fish Curry is ready! Serve it with boiled rice or roti and enjoy!
Notes
While buying fish, always opt for a variety with firm flesh so that it can cook for a bit longer in the curry.
While washing the fish, soak it in a little lemon juice or vinegar to eliminate any bad fishy odor.
You can add coconut milk instead of water to make a thinner masala and serve the fish curry with rice. Coconut milk adds a sweet touch to the curry.
Lastly, if you like tangy food, adding tamarind paste will make the curry tangy and sour.