Fish Curry with Whole Wheat Chapati

Enjoy the combination of Fish Curry and Whole Wheat Chapatis for a satisfying and flavorful meal.


500g fish fillets (such as tilapia, cod, or any firm white fish)
Soorya Whole Wheat Chapati
1 onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
2 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds


Wash the fish fillets and cut them into medium-sized pieces. Marinate them with a pinch of turmeric and salt. Keep aside.
In a pan, heat oil over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and black peppercorns. Let them splutter.
Add asafoetida and curry leaves. Sauté for a moment. Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until fragrant.
Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for a couple of minutes.
Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
Add water to achieve the desired consistency for the curry. Season with salt.
Gently add the marinated fish pieces to the curry. Simmer on low heat until the fish is cooked and the flavors meld together. This may take around 10-15 minutes.
Meanwhile, heat Soorya’s Whole Wheat Chapati on a stove-top.
Serve the flavorful Fish Curry with Soorya’s Whole Wheat Chapatis.


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