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Fish
Nepali Fish Curry
This Nepali-style fish curry has a cumin, ginger and tomato gravy around firm white fish. The sauce is cooked before the fish is added, allowing the pieces to remain intact. Coriander and lemon provide a fresh final note.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Choose firm, boneless white fish and cut pieces large enough to survive gentle simmering. Check for pin bones. The tomato and spice base needs to be ready before the delicate protein goes in.
Cook the onion-tomato masala fully, add measured water and bring it to the desired gravy consistency. Lower the fish into the sauce and simmer gently with minimal stirring. Check 63°C in a thick piece, or opaque flesh that flakes readily.
Broken fish often results from vigorous stirring or boiling. A thin sauce is best reduced before adding fish. If the gravy is too acidic, taste after the fish has cooked before deciding whether more lemon is needed.
About This Recipe
This Nepali-style fish curry has a cumin, ginger and tomato gravy around firm white fish. The sauce is cooked before the fish is added, allowing the pieces to remain intact. Coriander and lemon provide a fresh final note.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Wide saucepan with lid
- ✓ Fish spatula
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare fish: Remove pin bones, pat fish dry and season with half the salt and half the turmeric. Keep chilled while making the sauce.
- Cook the base: Heat oil in a wide saucepan. Add cumin seeds for 20 seconds, then onion for 8–10 minutes.
- Reduce masala: Add ginger and garlic for 1 minute, then ground coriander, remaining turmeric, chilli, tomato and remaining salt. Cook for 10 minutes until concentrated.
- Make gravy: Add water and simmer for 5 minutes. Taste the gravy before adding the fish.
- Poach fish: Lay fish pieces in a single layer in the simmering sauce. Cover loosely and cook for 7–10 minutes, turning once gently, until the thickest piece reaches 63°C.
- Finish: Remove from heat, add lemon gradually and finish with coriander. Lift fish with a spoon rather than stirring vigorously.
Chef Notes & Tips
Fish thickness controls its cooking time. Reduce a watery sauce before adding fish, not by boiling cooked fish for an extra 15 minutes.
Ingredient choices: Choose firm, boneless white fish and cut pieces large enough to survive gentle simmering. Check for pin bones. The tomato and spice base needs to be ready before the delicate protein goes in.
Cooking control: Cook the onion-tomato masala fully, add measured water and bring it to the desired gravy consistency. Lower the fish into the sauce and simmer gently with minimal stirring. Check 63°C in a thick piece, or opaque flesh that flakes readily.
If something goes wrong: Broken fish often results from vigorous stirring or boiling. A thin sauce is best reduced before adding fish. If the gravy is too acidic, taste after the fish has cooked before deciding whether more lemon is needed.
Ingredient Substitutions
- ↔ White fish → firm cod or haddock
- ↔ Lemon → lime
- ↔ Fresh tomatoes → canned chopped tomatoes
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Lift fish pieces carefully into bowls and spoon gravy around them. Serve with steamed rice and remove any visible bones before portioning.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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