Punjabi-style Spicy Fish Curry

Ingredients

In this Punjabi adaptation of the Croatian dish Bakalar po domaću, we replace the salted cod with fresh fish and infuse it with Punjabi spices. The original dish is typically prepared with dried and salted cod, which is not commonly available in Punjabi cuisine. Additionally, we incorporate the traditional Punjabi cooking techniques and flavors, such as marinating the fish in yogurt and spices and cooking it in a tomato-based gravy. We alse have the original recipe for Bakalar po domaću, so you can check it out.

• 500g (1.1 lb) fish fillets, such as tilapia or cod 500g (1.1 lb) fish fillets, such as tilapia or cod
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon tandoori masala 1 tablespoon tandoori masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 green chili, slit 1 green chili, slit
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine yogurt, ginger-garlic paste, tandoori masala, cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder.
2. 2.
   Add the fish fillets to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavors.
3. 3.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the marinated fish along with the marinade to the pan. Stir gently to coat the fish with the tomato mixture.
6. 6.
   Add the slit green chili and season with salt to taste. Cover the pan and simmer for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Garnish with fresh cilantro and serve hot with naan or rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of good quality. If using frozen fish, thaw it completely before marinating.
• Tandoori masala — You can either use store-bought tandoori masala or make your own by combining spices like cumin, coriander, paprika, turmeric, and garam masala.

Tips & Tricks

• For a smoky flavor, you can grill the marinated fish instead of cooking it in a pan.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• If you prefer a creamier curry, you can add a splash of heavy cream or coconut milk towards the end of cooking.

Serving advice

Serve the Tandoori Machli hot with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the fish fillets on a platter and pour the spicy tomato gravy over them. Garnish with a sprinkle of chopped cilantro and serve with a side of naan bread or rice.