Fish Curry – One of India’s best curry recipe – The Bombay Chef – Varun’s Getaway

Learn how to make Fish Curry, Varun’s style as he takes us out from the kitchen to his farmhouse in Alibaug only on Get Curried.

Fish curry is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods.


Fish Curry ( Pomfret curry/ Village style)

2 pomfret cleaned washed and sliced
1/2 tsp turmeric
Salt as required

For the spice paste
1/2 coconut grated
15 dried red chillies (mix of spice and colour)
1 tbsp dried corriander seeds
1/4 cup onion chopped
1/4 cup tomato chopped

3 tbsp vegetable/coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1/4 cup chopped onion
1 tsp turmeric powder
1/2 lt. Warm Water
3-4 blades fresh lemongrass
Salt as required

Fistful fresh corriander leaves

For the curry paste mix grated coconut, 15 dried red chillies, dried corriander seeds, chopped onion and chopped tomato into a electric grinder and prepare a smooth paste.

Put some oil in a pan and heat it. Add mustard and cumin seeds and following it up with fresh curry leaves along with chopped onions and stir well.

Add the curry paste into the pan and also the reserved water and stir for atleast 10-12 mins.

Add some turmeric powder along with some petals of dried kokum and mix nicely, allow it to cook for more 15-20 mins.

To marinate the Pomfret put some turmeric powder, some sea salt on it, rub nicely and allow it to rest for 10 mins

Once the curry starts boiling, add some water, coriander leaves, some sea salt and lemon grass.

Now add the Pomfret into the curry and allow it to cook for 3-4 mins.

The famous and delicious fish curry is now ready to be served with some hot steamed rice.

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Host : Varun Inamdar
Director: Vaibhav Dhandha
Assistant Director : Rohtki Arora
Varun’s Team: Tejashree Rasal, Jay Kasawlekar
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule, Pratik Gamre
Editing: Dinesh Shetty
Production Manager: Tushar Tawde
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya

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aditi marathe says:

Can i make prawn curry with the same recipe?

saleh omar says:

Mooi en zeer goede smaak ronduit prachtig

oceanblue la says:

raw fish cooked in just 3-4 minutes????

Aarathi Vidyalankar says:

Varun . you are lucky to be born in to such a beautiful house. loved the courtyard . so peaceful and serene

Kishor Gunjalkar says:

awesome will try soon!!!!

Iana Mariana says:

pls tell me whats in the curryy paste ? really would love to try ☺

Manu N says:

Can you please show how to wash and cut the fish properly, removing eye etc…

sumayya faaiza says:


PockASqueeno says:

How do you eat the fish with the scales, bones, and organs? Do you pick all that stuff out while eating it?

_nahla esha_ says:

we make this almost everyday for lunch :)

Tina Nguyen says:

This must be really really good…
What a beautiful back yard

ukhti Ukhti says:

can we use anyother fish?

Mili Murali says:

This lookss superrr YUMMMYY!!

bhavna sathebajee says:

chef ur the best

Culture Recipe says:

Rustic and beautiful :) And the fish curry is similar to what our grandma used to make! <3

surya prakash k says:

hey dear u r very grt i have tried many items which i learnt from ur videos and all went delicious some times it beats restaurant taste thank u so much…………..

Toufeeq Ahmed says:

Awesome sir

village recipes says:

Very Nice

Ajit Parmar says:

wuuu huu
its actually known as machi kadi id die to eat it thanks for sharing

June O says:

I have never seen such lemon grass before this is my 1st time seeing this kind, it’s almost looks like pandan leaves. The lemongrass we have is different can it still be use for this curry ?


Can we prepare without lemon grass or do u hv a substitute for this?

Steve Caddick says:

Such a nice way to poach fish in a delightful gravy. Would also be great for Jumbo Prawns or any fillet fish such as Mackerel or Halibut. Thank you Varun for a great recipe.

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