Fish Curry
Prep Time

2 hr 15 mins mins

Cook Time

30-40 mins mins

Total Time

2 hr 45-55 mins mins




  • For the Rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For the Fish Curry
  • 4 fish steaks (any mild, white fish of choice like Sea Bass)
  • 1/2 tsp turmeric powder
  • 4 tbsp pure vegetable oil (preferably mustard oil)
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large tomatoes, finely chopped
  • 2 tbsp grated ginger
  • 1 1/2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp lemon juice
  • 1 tsp dry fenugreek leaves
  • 1/4 cup of water
  • Salt to taste
  • Curry leaves


  • For the steamed rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For the Fish Curry:
  • Rub the fish steaks with 1/2 tsp of turmeric powder and refrigerate for about 2 hours.
  • Take fish out of the refrigerator before cooking
  • Heat oil in a pan (if using mustard oil, make sure you heat the oil until it is smoking to remove the raw smell of the oil)
  • Reduce heat and add the finely chopped onion and cook them till golden brown. Add minced garlic and cook for 1-2 minutes.
  • Add the tomatoes and grated ginger along with chilli, coriander, and turmeric powder. Cook on low heat to develop flavours and a beautiful reddish brown color.
  • Now add the fish along with fenugreek leaves and lemon juice and cook till the fish is ready. Add some water and let it simmer for a few minutes.
  • Garnish with curry leaves and serve with steamed Laila Basmati Rice
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