This Fish curry with nigella seeds is inspired by Bengali Cuisine. It has lovely flavors of nigella seeds, red chili powder & garlic. The fish remains flaky, delicate, and tender. The spices used in the curry add a bright flavor. A simple fish curry that is deliciously spicy, healthy, and quick enough for a weeknight dinner. This is best served with steamed rice.
Bengali cuisine is quite popular for fish recipes and delicious sweets and desserts. This recipe is inspired by Bengali cuisine.
If you love fish curry, try these: spicy Kerala fish curry, Kerala style fish curry with coconut milk, fish curry with ginger.
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
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Quick Ingredient Run Down
- Fish
- Garlic
- Green Chilies [substitute: Serano]
- Kashmiri Red Chili Powder [substitute: Sweet Paprika]
- Turmeric Powder
- Nigella Seeds
- All-Purpose Flour
- Oil
- Salt
- Cilantro for garnish
Equipment
- Nonstick pan (or any well-seasoned pan/Kadai will work)
- Bowl to marinate the fish (not required if you are using pre-marinated fish)
- Cooking Spoons
- Measuring Cups & Spoons
- Chopping Board & Knife (if you have to cut fish fillet to the desired size use, two different chopping boards, to avoid cross-contamination)
- Microplane/mortar & pestle to mince/crush the green chilies
- A small plate/tray to set aside the fried fish
Full recipe + measurements + video can be found in the recipe card below.
Instructions
PREP WORK
- If not using pre-marinated fish fillet, clean & cut fish into the desired size. Marinate with turmeric powder & salt.
- Thinly slice garlic
- Mince green chilies
- Gather all your spices & other ingredients required.
COOKING
- Heat oil in the pan and add fish skin side down. Cook for one to two minutes depending on the thickness of the fish.
- Flip the fish to cook the other side. Cook for one to two minutes. Remove from heat.
- To the same pan, add nigella seeds and cook for 30 seconds. Scrape the bottom of the pan to loosen any fish bits sticking.
- Add thinly sliced garlic and minced green chilies and fry for 30 seconds.
- Add Kashmiri red chili powder and turmeric powder and cook for 30-45 seconds. Lower the heat if required. Do not let the spices burn.
- Add water and cook until the sauce thickens. This would take about 3-4 minutes.
- Now add hot water, salt and bring to boil.
- Add the fish pieces, cover, and cook for 5 minutes or until the fish is cooked through.
- Make a smooth slurry with all-purpose flour and water. Add slurry to the curry and cook for another 2 minutes.
- Serve hot garnished with finely chopped cilantro.
What Type Of Fish Can Be Used To Prepare This Curry?
This fish curry is traditionally made with locally available fish in Bengal like Rui Mach, Pabda Mach, etc. (Mach means fish in Bengali) which may not be available everywhere. I have made this using tilapia, salmon. In the video, I have used frozen & thawed pre-marinated salmon fillet.
If you are not using pre-marinated fish, marinate with turmeric powder and salt before cooking. The color of the final dish may vary slightly from what is shown.
How To Store Leftovers?
Leftover fish curry can be stored in an airtight container in the refrigerator. Reheat on the stovetop.
Serving Suggestions
Serve this curry with steamed rice. If you are looking for simple stir fry to serve with this, do try the kale stir fry with coconut.
Useful Tips
- If you are using a frozen fish fillet, remember to thaw it in advance. Did you forget to thaw it in advance? Take a look at these tips that may help you.
- The curry will look slightly runny before adding the slurry. Adding the slurry will thicken the gravy. Adjust the quantity to get the desired consistency.
- Adjust the quantity of green chilies and Kashmiri Red Chili Powder used to suit your taste. For a milder taste, reduce the green chilies and Kashmiri Red Chili Powder used. You can also remove the vein and seeds from the green chilies to reduce the spice level.
- Do not over cook the fish.
- Flavors develop over time, so you can make this curry ahead of time and store it in the refrigerator for 2 to 3 days.
- You can add vegetables like thinly sliced eggplant or potato to the dish. Marinate them seperately with turmeric powder and salt. Fry them seperately and add along with the fish to cook.
Read about FDA's recommendation about safe handling of Fish & advice about eating fish.
Fish Curry With Nigella Seeds
Ingredients
- 4 3-4 oz each Salmon Fillet (See Recipe Notes)
To marinate the fish
- ½ teaspoon Tumeric Powder
- ½ teaspoon Salt; or to taste
Curry
- 2 tablespoon Oil
- 1 teaspoon Nigella Seeds
- 10 grams 2 large Garlic Cloves
- 1-2 teaspoon minced green chilies
- 1 teaspoon Kashmiri Red Chilli Powder; or to taste
- ½ teaspoon Turmeric Powder
- Water
- Salt to taste
Equipment
- Nonstick pan or any well-seasoned pan/Kadai will work
- Bowl to marinate the fish not required if you are using pre-marinated fish
- Cooking Spoons
- Measuring Cups & Spoons
- Chopping Board & Knife if you have to cut fish fillet to the desired size use, two different chopping boards, to avoid cross-contamination
- Microplane/mortar & pestle to mince/crush the green chilies
- A small plate/tray to set aside the fried fish
Instructions
PREP WORK
- Marinate the fish with turmeric powder and salt.
- Thinly slice the garlic and mince green chilies
- Gather all your other ingredients.
- COOKING
- Heat oil in the pan and add fish skin side down. Cook for one to two minutes depending on the thickness of the fish.
- Flip the fish to cook the other side. Cook for one to two minutes. Remove from heat.
- To the same pan, add nigella seeds and cook for 30 seconds. Scrape the bottom of the pan to loosen any fish bits sticking.
- Add thinly sliced garlic and minced green chilies and fry for 30 seconds.
- Add Kashmiri red chili powder and turmeric powder and cook for 30-45 seconds. Lower the heat if required. Do not let the spices burn.
- Add ½ cup water and cook until the sauce thickens. This would take about 3-4 minutes.
- Now add 1 cup of hot water, salt and bring to boil.
- Add the fish pieces, cover, and cook for 5 minutes or until the fish is cooked through.
- Make a smooth slurry with all-purpose flour and 2-3 tablespoons of water. Add slurry to the curry and cook for another 2 minutes.
- Serve hot garnished with finely chopped cilantro.
Video
Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
- 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- 12 oz fish is approximately 350 grams.
- FDA recommends a serving size of 3-4 oz per person. Adjust the serving size to suit your dietary needs.
- Adjust the spice used to suit your taste.
- If you are using pre-marinated salmon fillets, you can skip the marination step. Use 1 teaspoon of turmeric powder to make the curry to get a bright golden hue in the curry.
- You can use Sweet Paprika instead of Kashmiri red chili powder.
Inspiration For This Recipe
This recipe is based on a recipe shared by Suparna on Instagram. Do follow her on Instagram where she shares delicious recipes. I made a few changes to the original recipe Suparna shared to suit my family's taste.
Changes I made from the original recipe: 1) Suparna did not use garlic in her recipe. 2) She used an eggplant along with the fish pieces. 3) Instead of using slit green chilies, I minced the green chilies used in the recipe. 4) Traditionally, Bengali fish curry is prepared in Mustard oil. We are not used to cooking in mustard oil at home, so I use the regular cooking oil to prepare the curry. Also, FDA has not approved mustard oil for edible consumption.
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