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Fish Curry
Best of Pakistani & Indian Cuisine

Your choice of Fish Fillets: 3 lbs.
Black mustard seeds: 1 tbsp.(tablespoon)
Lemon Juice: One lemon
Onion chopped: 1 large
Ginger powder: 1 tsp. (teaspoon)
Garlic powder: 1 tsp.
Oil: 3 tbsp.
Blanched Almonds: ¼ cup
Coriander (cilantro) powder: 2 tbsp.
Cumin powder: 2 tsp.
Crushed red pepper: 1 tsp.
Turmeric powder: 1 tsp.
Cardamoms small: 6
Cinnamon Stick: 1
Black Pepper: ½ tsp.
Clove powder: ¼ tsp.
Yogurt: 3 tbsp.
Salt 1 tsp. Or more to taste.
Water: 3 tbsp.

Make cuts on both sides of the fillets. Blend the ginger, garlic, salt, mustard and lemon juice and spread the puree
over and into the fish. Marinate in the refrigerator for 3 hours.
Heat the oil on medium heat and fry the onions till light brown.
Puree the water, almonds, coriander, cumin and pepper in a grinder.
Stir the cardamoms, cinnamon, pepper and cloves into the frying onions carefully and cook for about 2 minutes.
Then add the puree spices and cook for another 5 6 minutes with continuous stirring.
Place the fish in a casserole dish and pour the sauce over it.
Preheat oven to 350 deg F and bake for 15 minutes or till fish is tender.
Serve with Rice Pilaf or other compliments.