Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Fish Curry

Suvir SaranThis Delhi recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here


2-1/2 pounds flounder or any other firm white fish, boned and cut into 1.5 inch pieces, washed and pat dried
1 1/2 tbsp sesame seeds, dry roasted
2 tsp cumin seeds, dry roasted
2 tbsp poppy seeds (Indian, khus khus), dry roasted
2 tbsp coriander seeds, dry roasted
2 1/2 tbsp kalonji seeds (nigella), dry roasted
2 medium red onions, sliced finely
8 cloves of garlic, ground into paste with a few cumin seeds
1 inch fresh ginger root, ground into paste, or very finely chopped
1/2 tsp turmeric powder
salt (to taste) 1/2 cup ghee
1 2/3 cups non-fat yogurt, nicely whipped
3 tbsp cilantro leaves, chopped, for garnish

  • Mix the dry roasted spiced and grind them into a powder. Set aside.
  • In a heavy bottom sauce pan, heat the ghee and fry the onions till they are a nice gold color.
  • Drain and remove the onions onto a bowl lined with paper towels and keep aside.
  • Now add the ginger, garlic and the haldi to the same ghee. Fry for a minute over medium flame. Remove the pan from the heat and add the ground spices and the yogurt.
  • Throw in the fried onions, add salt and mix thoroughly.
  • Throw in the fish pieces into the sauce and return to the stove top. On low heat simmer until fish is tender and cooked. Should not be more than 10-15 minutes. Sprinkle with the cilantro leaves for garnish.

This recipe uses ingredients typical of Mughal cooking. The poppy seeds make the sauce thick. Use Indian poppy seeds only. This dish goes very well with rice or pooris. It should be accompanied with raita, some dry vegetable and condiments of your choice. Most Kayasthas and many Muslims in the north of India would have fish cooked in this style. Often one would also find their chefs using char magaz kaa masala - a mix of four dry seeds from different fruits. They give the gravy a great flavor as well.

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at