Home Fish Curry is a staple dish from the coastal region of Bengal.
This Home Fish Curry recipe combines aromatic spices to create a delicious, tangy, mildly spicy curry.
The hand-sized or big fish are marinated, fried, and then cooked in a masala gravy made with onions, garlic, ginger, and a mix of whole and powdered spices.
This Home fish curry pairs best with steamed rice, making it a comforting meal for any occasion.
More Home Fish Curry You May Like:
Fish Curry with Seasonal vegetables
Fish Curry with Aloo Baingan
About Authentic Goan/Home Fish Curry
Authentic Home Fish Curry is a classic dish from Bengal, known for its vibrant flavors and rich, aromatic gravy.
This Home fish curry is a true reflection of Bengal’s coastal cuisine, where fresh fish is the star ingredient.
The Home Fish Curry dish is traditionally prepared with a blend of spices that are ground into a fine masala paste, which includes onions, garlic, ginger, cumin, dry red chilies, black peppercorns, cinnamon, cloves, and green cardamom.
The home fish curry has a distinctive taste, thanks to the combination of these spices, along with the tanginess of tomatoes and the freshness of green chilies.
Mustard oil is commonly used for cooking, giving the dish an earthy aroma that enhances the overall flavor.
The process involves marinating the fish with turmeric and salt, frying it until golden, and then simmering it in a spicy, aromatic gravy.
This method ensures that the fish absorbs all the rich flavors while retaining its tenderness.
The curry is typically finished with a sprinkle of fresh coriander leaves, adding a burst of freshness to the dish.
Home Fish Curry is traditionally served with steamed rice, making it a wholesome and satisfying meal.
The balance of spices, the heat from the chilies, and the tanginess from the tomatoes create a symphony of flavors that is both comforting and invigorating.
This Home fish curry is a staple in Goan households, where the recipe is often passed down through generations, each adding their own touch to the dish.
The simplicity of the ingredients, combined with the depth of flavor from the carefully crafted masala, makes it a beloved dish not just in Bengal but across India.
What sets Goan/Home Fish Curry apart is its ability to showcase the freshness of the fish while enveloping it in a sauce that is both spicy and tangy, with hints of sweetness.
Whether you’re enjoying it with rice, roti, or bread, this dish offers a true taste of Bengal’s rich culinary heritage.
Home Fish Curry Ingredients:
- Hand-sized fish or big fish
- 2 medium-sized onions
- 15 garlic cloves
- 2-inch ginger
- 1 teaspoon cumin seeds
- 6 dry red chilies
- 5 to 8 black peppercorns
- 1 cinnamon stick
- 7 cloves
- 3 green cardamoms
- Mustard oil
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1 bay leaf
- 1 medium-sized tomato, chopped
- Salt to taste
- 2 green chilies, slit
- Fresh coriander leaves, chopped
Step-by-Step Home Fish Curry Instructions:
Step 1: Prepare the Fish
Clean and wash the fish thoroughly.
Marinate the fish with 1/2 teaspoon turmeric powder and salt.
Let it rest for 5 minutes.
Step 2: Make the Masala Paste
Grind 2 medium-sized onions, 15 garlic cloves, 2-inch ginger, 1 teaspoon cumin seeds, 6 dry red chilies, 5 to 8 black peppercorns, 1 cinnamon stick, 7 cloves, and 3 green cardamoms into a fine paste.
Set aside chopped tomatoes, slit green chilies, and fresh coriander leaves.
Step 3: Fry the Fish
Heat a pan and add mustard oil.
Once the oil is hot, fry the marinated fish pieces until golden on both sides.
Remove and set aside.
Step 4: Cook the Gravy
In the same pan, add more oil if needed.
Add 1 bay leaf and a dry red chili.
Stir until aromatic.
Add 1/2 teaspoon cumin seeds and saute briefly.
Add the prepared masala paste and cook for 1 minute, stirring continuously.
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon coriander powder.
Cook until the masala releases oil (around 7 to 9 minutes).
Add chopped tomatoes and salt.
Cook until the tomatoes soften.
Add hot water (around 2 glasses) to the gravy.
Bring it to a boil.
Step 5: Final Cooking
Add the fried fish to the boiling gravy and cook on high heat for 5 minutes.
Garnish with chopped fresh coriander leaves and 2 green chilis and serve hot with rice, bread, or roti.
Also Read:
Fish Curry with Seasonal vegetables
Fish Curry with Aloo Baingan
Pro Tips for Making Authentic Home Fish Curry:
Choose Fresh Fish:
i used hand-sized bata fish, you can also use fish like mackerel, bata, Rohu, Katla, kingfish, or pomfret for the best texture and flavor.
Fresh fish absorbs the curry’s flavors more effectively.
Marinate the Fish:
Marinating the fish with turmeric and salt not only enhances the flavor but also helps in reducing any fishy odor.
A short marination time is enough to make a difference.
Grind Fresh Masala:
Always grind the masala paste fresh for each preparation.
Using freshly ground spices and ingredients ensures that the curry is aromatic and flavorful..
Cook Masala on Medium Heat:
When cooking the masala, keep the heat on medium.
This prevents the spices from burning and developing a bitter taste, allowing the flavors to meld together beautifully.
Rest the Curry:
After cooking, allow the curry to rest for a few minutes before serving.
This helps the fish to absorb the flavors better and enhances the overall taste.
Serve with Steamed Rice:
Home Fish Curry is best enjoyed with plain steamed rice, which helps balance the strong flavors of the curry and provides a comforting meal experience.
Health Benefits:
- Rich in Omega-3: Fish is a great source of Omega-3 fatty acids, which support heart health.
- High in Protein: This dish provides a good amount of protein, essential for muscle growth and repair.
- Spices with Antioxidants: The spices used, such as cumin and turmeric, are packed with antioxidants, which promote overall health.
- Supports Digestion: Ginger and garlic in the curry help with digestion and have anti-inflammatory properties.
Nutrition Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |
FAQs:
What fish is best for Goan/Home Fish Curry?
Pomfret, kingfish, or mackerel are commonly used, but any firm fish works well.
Can I use coconut milk in this Home Fish Curry recipe?
Traditional Goan Fish Curry often includes coconut milk.
You can add it after the fish is cooked for a creamier texture.
How can I reduce the spice level?
Reduce the number of dry chilies and black peppercorns used in the masala paste.
Is it necessary to marinate the fish?
Yes, marinating the fish enhances the flavor and helps retain its moisture while frying.
Can I prepare the masala in advance?
Yes, you can make the masala paste and store it in the refrigerator for up to 2 days.
Notes:
- Use mustard oil for authentic flavor, but if unavailable, you can use any cooking oil.
- Adjust the water quantity based on the consistency of gravy you prefer.
- Serve this curry with hot steamed rice for an authentic Goan/home meal.
In Short, This Authentic Goan/home Fish Curry brings the rich and vibrant flavors of Bengal to your plate.
The perfect blend of spices, fresh fish, and aromatic gravy makes this dish a must-try.
Whether served with rice or bread, this curry offers a delightful experience for your taste buds.
Give it a try and enjoy a taste of Bengal right at home!
Recipe Card:
Home Fish Curry | Authentic Goan Fish Curry
Ingredients
Ingredients:
- Hand-sized fish or big fish
- 2 medium-sized onions
- 15 garlic cloves
- 2- inch ginger
- 1 teaspoon cumin seeds
- 6 dry red chilies
- 5 to 8 black peppercorns
- 1 cinnamon stick
- 7 cloves
- 3 green cardamoms
- Mustard oil
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1 bay leaf
- 1 medium-sized tomato chopped
- Salt to taste
- 2 green chilies slit
- Fresh coriander leaves chopped
Instructions
Step-by-Step Instructions:
Prepare the Fish:
- Clean and wash the fish thoroughly.
- Marinate the fish with 1/2 teaspoon turmeric powder and salt. Let it rest for 5 minutes.
Make the Masala Paste:
- Grind 2 medium-sized onions, 15 garlic cloves, 2-inch ginger, 1 teaspoon cumin seeds, 6 dry red chilies, 5 to 8 black peppercorns, 1 cinnamon stick, 7 cloves, and 3 green cardamoms into a fine paste.
- Set aside chopped tomatoes, slit green chilies, and fresh coriander leaves.
Fry the Fish:
- Heat a pan and add mustard oil.
- Once the oil is hot, fry the marinated fish pieces until golden on both sides. Remove and set aside.
Cook the Gravy:
- In the same pan, add more oil if needed. Add 1 bay leaf and a dry red chili. Stir until aromatic.
- Add 1/2 teaspoon cumin seeds and sauté briefly.
- Add the prepared masala paste and cook for 1 minute, stirring continuously.
- Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon coriander powder. Cook until the masala releases oil (around 7 to 9 minutes).
- Add chopped tomatoes and salt. Cook until the tomatoes soften.
- Add hot water (around 2 glasses) to the gravy. Bring it to a boil.
Final Cooking:
- Add the fried fish to the boiling gravy and cook on high heat for 5 minutes.
- Garnish with chopped fresh coriander leaves and serve hot with rice, bread, or roti.
Notes
Use mustard oil for authentic flavor, but if unavailable, you can use any cooking oil. Adjust the water quantity based on the consistency of gravy you prefer. Serve this curry with hot steamed rice for an authentic Goan/home meal.
Nutrition Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |