After living in Karachi for 14 years and now on the Mississippi Gulf Coast for 20, I’m a big seafood fan. This recipe is one of my favorite ways to cook white fish, and I usually use Tilapia when making it, just like I do in my Thai fish (with tamarind sauce) Not only did this fish convert my husband into a fish lover, but it’s also one of the few varieties my pickiest eater loves. Add to this the fact that it cooks very quickly compared to other chunkier varieties of white fish, and you have a winner on your hands. Sitting down with my family, I love fish curry best with plain basmati rice, but homemade naan is also a wonderful option. I add some sides if I make it to serve in a more formal setting. A few favorites are moong-masoor dal lentil curry, Hyderabadi bagara baingan, kachumber salad, and raita.
Why you’ll love this recipe
Quick & Easy Recipe - With a cooking time of just 30 minutes, this is a great recipe for those busy weekday nights. Healthy Recipe - Per Keith Pearson, Ph.D., RD in Healthline, “Tilapia is a pretty impressive source of protein. In 3.5 ounces (100 grams), it packs 26 grams of protein and only 128 calories,”. You’ll feel great about serving this to your family! Budget-friendly recipe - Tilapia is a budget-friendly seafood option for dinner. Not a fishy fish - This fish curry is usually a favorite since it’s made with Tilapia. Due to its mild flavor, Tilapia appeals even to people who aren’t big seafood fans.
Ingredient notes
Fish - I love cooking with Tilapia because it has a mild flavor, is easy to source, and is affordable. Onions - I like to use yellow onions for all my curries, such as my Aloo Gosht and my Beef Kofta, since they taste mild, with my backup being red onions. Tomatoes - Roma tomatoes or any other plum variety is best for curries since they are juicy and are easy to mash and blend. Serrano Chilies - Add these whole, slit them in the middle, or cut them up, depending on how spicy you want your fish curry. Green Onions - A spring onion garnish adds a nice taste, texture, and finish to this curry. Cooking Oil - Any neutral cooking oil such as avocado, canola, sunflower, or vegetable will work for this masala fry fish recipe. Cumin Seeds - Tempered cumin seeds add a delicious earthy aroma and taste to the curry and ensure no fishy smell.
For the complete list of ingredients for this masala fry fish recipe, with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Substitutions & variations
Try making this a masala fry shrimp curry - I love using this recipe with shrimp. Use peeled and deveined large or medium shrimp for best results, and follow the recipe exactly as is. Make this a thin soupy curry - I like a dry masala for my fish, but many people like a thin gravy called a “salan.” Add double the water and use an immersion blender to create a smooth puree so you don’t have floating pieces of onions and tomatoes. Once the curry is ready, add the fish and cook for about 8 minutes. Add different spices - Whole spices like Ajwain, Mustard Seeds, and Fenugreek all pair beautifully with any seafood. Switch it up occasionally and add 1, 2, or all 3 to your fish curry spice blend. Substitute the Kashmiri Chilies - Paprika is a perfect substitute for Kashmiri Chilies in this or any other recipe.
Step-by-step instructions
Step 1 - Dice the onion and add it to the preheated cooking oil in a large shallow frying pan with a lid. Step 2 - Add the ginger garlic paste once the onion is golden brown. Step 3 - After about 30 seconds, add the diced tomatoes. Cook until the tomatoes soften, and then add the cumin seeds (add the carom seeds at this point if you’re using them). Step 4 - After a 30-second saute, add ½ cup of water, cover your skillet, and cook on medium heat for 10-15 minutes.
Step 5 - After 10 minutes, uncover the skillet, add the masala fry dry spices (turmeric powder, red chili powder, Kashmiri chili powder, salt, coriander powder, and cumin powder), and turn the stove high. Step 6 - Saute continuously at this point, mashing the tomatoes and onions as you fry the spicy masala. Step 7 - Once you have a cohesive mixture and the oil separates and floats to the top, add the green chilies (serrano) and saute for 30 seconds. By this point, your masala fry for your fish curry is ready. Step 8 - Add the remaining ½ cup of water, stir, add the Tilapia fish fillets in an even layer, and sprinkle with the curry leaves. Step 9 - Cover and cook for 5 minutes, till the fish turns white. Step 10 - Gently flip the fish pieces over, cover, and cook for 2-3 minutes. Step 11 - For perfect results, use a Thermapen to check the internal temperature of the fish. Step 12 - You’re ready to eat your masala fry fish curry once your thermometer reads 145 degrees Fahrenheit.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
