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Creamy Fish Masala Gravy | Fish Curry

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500 grams Any fish of your choice I used Seer Fish or Surmai
2 medium size Sliced onions
2 medium size Tomato puree Fresh puree will be best
200 grams Fresh cream Whole cream or low fat any one will do
100 grams or 1 cup Fresh yogurt
Spices -
1 Bay leaf Tejpatta
3 Green cardamom Chhoti Elaichi
Few Curry leaves
1/2 tsp Turmeric powder
2 tbsp Fish masala or as per taste
For the marinade -
1 tsp black cumin seeds
1 tsp peppercorns whole
4 dry red chillies any medium spicy chilli If using Kashmiri chilli then increase the number to 7 or 8
1 bulb of garlic peeled and roughly chopped

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Creamy Fish Masala Gravy | Fish Curry

  • Medium


  • Spices -

  • For the marinade -



Creamy Fish Masala Gravy is a different from the usual fish recipe that we end up preparing at home. Our love for eating fish, always makes me explore new ways of preparing fish. Fish curry and fried fish can be eaten any time in my household. We have usually made fish curries and served with boiled rice. But this time I want to share a recipe of fish masala, which is a thicker curry. This Creamy Fish Masala Gravy is my mother’s recipe and I remember helping her with this recipe when I was young. A pan seared fish in a rich creamy gravy served over a bowl of steamed rice, that’s a perfect meal on a lazy Sunday afternoon. I have made few revisions with my mother’s version and it tastes delicious.

In this creamy fish gravy, we have used king fish but any fish of your choice can be used. Full cream and yogurt add the richness to the gravy. You can use add chicken or any other meat to this gravy or any vegetable too. It is so creamy and tasty that it just enhances the taste of anything you add to it. So lets get started.

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Roast the spices

Heat a griddle or a pan on a medium flame for 3 minutes. Then add black cumin seeds and peppercorns and dry roast them until fragrant . Then add red chillies and further roast for a minute more. Be careful while roasting chillies as the fragrance can get you coughing, So remember to open out your windows and switch on your exhaust fan before roasting the spices.


Marinate the fish

Then grind roasted spices and garlic together to form a thick paste. Add 2 pinches salt to this marinade and then marinate the fish for atleast 30 minutes. Leave it covered into the refrigerator for around 30 minutes.


Prepare the pastes

In a deep pan/pot heat a tbsp for oil on medium flame. Add the sliced onions and fry them on medium flame for 5 minutes till the onion is soft and turns translucent. Do not brown the onions. Then grind the onions to a fine paste.


Prepare the gravy

Heat 2 tbsp oil in the same pan/pot and add bay leaf, cardamom and curry leaves. Let this fry for a minute, then add onion paste. Fry the paste for 3 minutes, then add tomato puree and fry again for 3-4 minutes. Add turmeric powder and fish masala and fry for 2-3 more minutes. Then remove from flame. Let this mixture come to room temperature.

Then add cream and yogurt (beaten) and stir well. Then put it on a medium flame and bring to boil. Keep stirring at regular intervals. When oil starts leaving the sides of the pan/pot add 1 1/2 cups of hot water to it and bring to boil.

Add the fried fish pieces and cover and cook for 5-7 minutes or until fish is cooked. Then add fresh chopped coriander leaves and put of the flame.


Serve the fish

Serve with steamed or boiled rice.



Sheela Agarwal is a botanist by profession and a cooking enthusiast.

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