How to cook the traditional Punjabi fish curry? Which important tips should you know?

Who does not love the traditional Indian non-veg recipes? I know, everybody does.  Indian food is so diverse and good that everybody has something to love and make them their favourites. Especially, when you visit the Indian restaurant Sydney for a family dine-in, then each member of the family has some of their favourite items such as curries and chicken items. So there is no need to go to separate restaurants to satisfy the craving of each one of them.

So in today’s article blog, we are going to discuss the traditional Punjabi fish curry:

An overview of the dish

In this dish, the fish fillets which are coated in the following items are cooked until the nice taste is approached:

  • Ginger Paste
  • Garlic Paste
  • Red Chilly powder
  • Turmeric Powder

This is the most favourite dish which can be served along with either the heart rice or the lachha paratha.

Why is this dish cooked so much all across the world?

It is because of the beautiful and unbeatable combination of health and the taste that this dish is so loved all across the world. There are so many health benefits which include the incorporation of the essential nutrient in the diet. So let us begin with the recipe:

For fish marination

  • Rohu fish
  • Turmeric powder
  • Red chilli powder
  • Ginger garlic paste-
  • Salt
  • Refined oil

For making paste

  • Sliced onion
  • Chopped tomatoes
  • Ginger garlic paste

Other ingredients

  • Garam masala powder
  • Coriander powder
  • Curry powder
  • Kasuri methi
  • Refined oil
  • Bay leaf
  • Salt



First of all, you have to wash the fish with utmost hygiene. Then take a big bowl and add all the ingredients which are given below:

  • Fishes
  • Turmeric powder
  • Red Chilli Powder
  • Ginger Paste
  • Garlic Paste
  • Salt


Now put some oil in the pan and heat it until it gets piping hot. Now, it’s time for you to add the marinated fish. And fry the fishes.


The fish will be properly fried if both sides of the fish are brown. Now it is ready to be kept on the plate.


Now, it’s the tadka time. For the preparation of the traditional Punjabi tadka, first of all, heat the oil in the huge cauldron. Once heated, then add the Indian spices and the herbs turn by turn:

  • Jeera
  • Mustard seeds
  • Bay leaves
  • Kasuri Methi
  • Hing

Once all these ingredients are nicely cooked, then it’s time for you to add the following:

  • Sliced Onion ( Fry them until they get a nice golden brown colour.)
  • Tomatoes( Fry the tomatoes until they tend to leave the water and get blended with the onion)
  • Ginger Garlic Paste


Do not put the prepared ginger garlic paste in the beginning of the tadka. You can only put it before the onions if these are chopped and not ground or blended.

Afterwards, add the following in the tadka:

  • Turmeric powder
  • Red chilli powder
  • Coriander Powder
  • Curry Powder
  • Garam Masala powder


When the masala is thoroughly cooked, then add some water to it. After the water has boiled in it, then add the fish fillets to it. Once added, then cover the lid and let it be cooked for at the latest 15 minutes.


Exactly after the fifteen to twenty minutes, you can witch of the flames is the Punjabi curry is ready to be served along with refreshing ingredients like the coriander or the cilantro.

How do you like the recipe?

We shall get encouraged to share our most admired recipes with you. There are tons of non-veg recipes to cook the fish and different kinds of meats in the most delectable way.

So we wish you a healthy and tasty meal!!

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