Fish Curry

By Rita Jamshed Kapadia No comments

A quick and easy fish curry.

Fish Curry


1 lb salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.)
3 tsp marchu lasan (Green Chillies and garlic minced together)
3 tsp Besan / Chick pea flour
Dry curry spice powder: 1 tsp each of turmeric, red chilli or paprika, cumin and curry powder.
7-9 fresh curry leaves
1 cup curry mix made from dried sesame seeds, daria, khus khus and peanuts ground together
4 tbsp Oil
Salt to taste

In a large pot – Saute salmon fillets in oil till brown. Drain and keep aside.
In the same oil now add the marchu lasan (Green Chillies and garlic minced together) and saute till aroma comes out.
Add the besan / chick pea flour and saute 1 minute till it frothes on very low heat. Keep an eye, so it does not burn.
Add curry leaves, curry mix and dry spices.
Saute 2 more minutes.
Add enough water to make the curry liquid and boil covered for 5 – 10 minutes.
Add the fried salmon and cover.

Serve with hot steamed rice and kachumber.

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.