Raja Fish, also known as Red Snapper, is one of the most flavorful and premium fishes used in Indian cooking. It has firm meat, very less smell, and absorbs spices beautifully.
When cooked in coastal masala with coconut, tamarind, and Indian spices, Raja Fish becomes a rich, restaurant-style curry that makes you eat extra rice without thinking.
Many people think fish curry is difficult, but actually it’s very easy.
Just follow the steps, and you will make a perfect fish curry without any professional skill.
Ingredients
For Marination
- 500g Raja Fish (Red Snapper) pieces, cleaned Buy Raja Fish – Red Snapper in Ahmedabad
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- Salt to taste
- 1 tbsp lemon juice
For Curry
- 2 medium onions, finely chopped
- 2 medium tomatoes, grated or pureed
- 2 tbsp ginger-garlic paste
- 1 cup coconut milk or ½ cup grated coconut
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds (optional but good aroma)
- 1 tsp coriander powder
- 1 tsp Kashmiri chili powder
- ½ tsp turmeric
- 1 tsp tamarind paste or kokum
- 2 tbsp oil (coconut oil gives real coastal flavor)
- Salt to taste
- Water as needed
- Fresh coriander for garnish
Step-by-Step Cooking Method
Step 1: Marinate the Fish
Clean the Raja fish gently and pat dry.
Mix turmeric, chili powder, salt, and lemon juice.
Apply this marinade to the fish and keep aside for 15–20 minutes.
This removes smell and makes the fish firm while cooking.
Step 2: Prepare the Masala
Heat oil in a deep pan. Add mustard seeds and let them splutter.
Add cumin and fenugreek seeds. Then add curry leaves.
Your kitchen will immediately get that coastal fragrance.
Add chopped onions and cook them until golden.
Add ginger-garlic paste and sauté until raw smell is gone.
Now add tomatoes, turmeric, coriander powder, chili powder, and salt.
Cook till oil separates from the masala.
Don’t rush this part — half-cooked masala gives sour taste.
Step 3: Add Coconut and Tamarind
Now add coconut milk or coconut paste and mix well.
Add tamarind paste (or kokum) and 1 cup water.
Bring this curry to a gentle boil.
Simmer for 8–10 minutes so spices blend properly.
Step 4: Add Red Snapper Fish
Carefully add marinated Raja Fish into the boiling curry.
Do not stir with spoon again and again, fish can break.
Just lightly swirl the pan.
Cook on low flame for 10–12 minutes until fish becomes soft.
Raja Fish cooks fast, so don’t overcook or it will get chewy.
Step 5: Final Touch
Taste salt and spice.
If you want thicker gravy, boil 2–3 minutes more.
Garnish with fresh coriander.
Turn off flame and rest the curry for 5 minutes.
Resting makes masala settle and fish absorb flavor.
Serving Suggestion
Red Snapper Curry tastes best with:
- Steamed rice
- Jeera rice
- Chapati or bhakri
- Neer dosa
- Appam
Serve hot and enjoy the rich coastal taste with tender pieces of Raja Fish.
Chef Tips
- Fish should be added only after masala is fully cooked.
- Use coconut oil for original Kerala/Goan flavor.
- Never stir fish too much, it will break.
- If curry tastes too sour, add little coconut milk or a pinch of sugar.
Common Mistakes to Avoid
- Adding fish early before gravy is boiled
- Using thin coconut milk — makes gravy watery
- High flame cooking breaks fish
Total Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total: Around 45 minutes
Final Thoughts
Raja Fish Curry is simple but tastes like restaurant food.
The spicy gravy, coconut flavor, and tender Red Snapper pieces make it perfect for lunch or dinner.
Once you try this version, you won’t go back to basic fish curry again.
It is rich, flavorful, and honestly finger-licking good.
