Cheese Fish Curry
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Published Aug 12, 2008 Cooking Time 15 Minutes
Recipe Type Non Veg-Main Preparation Time 30 Minutes
Ingredient Standing Time 15 Minutes
Description: A delicious fish curry, made out of marinated fish and with a thick, cheesy sauce.

Recipe of Cheese Fish Curry

Ingredient Name Quantity Unit
Tumeric 1/2 Teaspoons
Green Chillis (optional) 3 Numbers
Red Chilli Powder 1 Tablespoons
Garam Masalla 1 Tablespoons
Coriander Leaves 1 Bunch
Salt To Taste
Yoghurt 1/2 Cup
Boneless Fish (Preferably Yellowtail Jack) 1 Numbers
Garlic 3 Clove
Onion 1/2 Numbers
Garlic Paste 1 Tablespoons
Cheese 80 Grams


For this, take a bowl and add yoghurt (1/2 cup or so), tomato pieces (chop each tomato into 8 pieces) and coriander leaves. Add some Garam Masalla and a little red chilli and mix it a little. Chop your fish into bite-sized pieces as well and put it in the bowl. Let it marinate for a little while. Meanwhile, in a frying pan (for which you have a lid), add oil and finely chopped garlic. After you let the garlic gain some colour, add some garlic paste and diced onion. Mix them together and let sit for a bit until the onion starts becoming a little transparent. At this point, add the mixture in the bowl, and add salt on the top. mix thoroughly and add a dash of tumeric (just to make the colour more appetizing). Mix a little more, and add a little shredded cheese. (You can add green chillis here if you so desire). Cover, reduce the heat to medium-low, and let the fish cook properly. Within 10 minutes you should have a thick and tasty fish curry. I use yellow-tailed fish (with white flesh) to make this, but I am sure you can do it with Salmon too if you want. Thank you chef - I know this isn't much of a recipe but I wanted to show my appreciation for your videos. It was hard coming to Japan and not being able to cook, but now my friends all think I'm a first class chef!

Recipe Tips

I can't stand fish that have that nasty fish smell; if you are like me, get fish with white flesh like Yellowtail Jack. It can't be beat!
Posted Aug 12, 2008

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