Story ProgressBack to home

Dhaba-Style Fish Curry Recipe

Dhaba-Style Fish Curry
How To Make Dhaba-Style Fish Curry

To satisfy our dhaba cravings, we have found out the recipe of a classic dhaba style dish and it is none other than dhaba-style fish curry! Indulge in the masaledaar delights of dhaba with this delicious fish curry.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Dhaba-Style Fish Curry

  • 500 Gram Fish (Rohu, Trout, Asian Carp)
  • For Marination:
  • 1 tbsp Besan
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin powder
  • 1 tsp Salt
  • 2 tsp Lemon Juice
  • 2 tbsp Oil
  • 1 tbsp Water
  • 100 gram Chopped onions
  • 1 Clove Ginger (chopped)
  • 200 gram Chopped tomatoes
  • 1/2 tsp Turmeric
  • 1 tsp Red chilli powder
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri chilli powder
  • 3/4 tsp Cumin powder
  • 1/2 tsp Mustard Seeds
  • 2 Green Chillies (chopped)

How to Make Dhaba-Style Fish Curry

HideShow Media
Mix the items for the marinade in a bowl. Add all the fish pieces and mix them to coat the fish pieces with the masala mix. Set aside for 30 mins.
Add the onion, tomatoes, ginger and garlic into a blender/grinder and blend it into a smooth paste.
Heat oil in a pan for shallow frying and add the marinated fish pieces side by side. Fry the fish pieces on medium heat for 3 mins on each side till slightly browned. Continue to fry on high heat for 2 mins on both sides. Remove and set aside on a plate.
Now take another wok or kadhai and heat oil. Add the mustard seeds and when it splutters, add the chopped green chillies.
Add the onion-tomato paste, give it a mix and fry on high to medium heat for 20 mins till the paste is fried & reduced and oil separates.
Now add the spice powders and salt, give a mix and continue to fry on medium to low heat for 5-6 mins till the masala is cooked & granular and oil separates.
Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates.
Remove the lid and add the roasted & powdered Kasuri Methi (fenugreek leaves). Give a mix and simmer for around 2-3 mins.
Dark / Light mode