Fish Curry (machli ka salan)

Fish Curry Masala

I’m so excited to share with you this low fat and filling comfort food; fish curry is so Yummy recipe and really easy to make, slightly spicy and very flavourful that can be served with plain Rice or Roti. I like the red colour of this curry and that combination of spices and sourness…it’s just madness!!


Since fish is so delicate and has a soft texture you don’t want to over power it with any strong flavours, so season the fillets with salt and pepper and marinate with garlic and lemon for about 10-15 mints.


I used Basa fish fillets in this recipe, but any white fish can be used or any kind of your favourite fish, don’t forget that a couple servings of seafood every week can make a difference so make sure to check out more Fish recipes.


If you do try this recipe out, please leave me a comment below and let me know how it turns out.

Fish Masala

Fish Curry Recipe
Serves 4
Flavourful and delicious fish curry, easy and quick to make
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
369 calories
12 g
87 g
23 g
30 g
2 g
266 g
131 g
5 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 369
Calories from Fat 206
% Daily Value *
Total Fat 23g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 87mg
Sodium 131mg
Total Carbohydrates 12g
Dietary Fiber 3g
Sugars 5g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 450G white fish fillets (about 5)
  2. 4 tbsp vegetable oil
  3. 1 onion, finely chopped
  4. 2 tomatoes, finely chopped
  5. 4 garlic cloves, minced
  6. 1 squeezed lemon juice
  7. 1 tsp pepper, freshly crushed
  8. 1 tbsp fennel seeds
  9. 1 tsp chilli powder
  10. 2 tsp coriander powder
  11. 1 tsp turmeric powder
  12. 2 fresh green chillies, seeded and crushed
  13. 2 tbsp fresh coriander, chopped
  14. Salt to taste
  1. In a shallow bowl marinate the fish fillets with 1 tsp garlic, 2 tbsp of lemon juice, salt and pepper, set aside for 10 to 15 mints.
  2. In a non-stick skillet heat oil over medium-high heat, Lay the fish, and Cook for 2 to 3 minutes without moving them, flip the fillets to the other side and cook for another 2 to 3 mins, take the fish out from the skillet and set aside.
  3. Add fennel seeds to the skillet followed by the onions and sauté for 2 mints; add tomatoes, remaining garlic, green chillies, salt and the remaining spices (masala) and cook for some time, add about 1 cup of water and bring to a simmer, add the fillets and the remaining lemon juice and cook for 10 mints garnish with chopped coriander before serving; Voila!.

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