Minced Fish Curry/Fish Keema

Hello!

This is my recipe for minced fish curry. Usually, us Pakistanis eat chicken, lamb or beef in the form of mince, but I love this spin on it. All my family were pretty surprised/confused/freaked out by this one! But they all loved it so much and now this is a favourite in my house. I was first inspired to make this one day when I was making a regular fish curry and was struggling to keep the pieces from breaking – and that’s when it occurred to me! Why not purposely break the fish to make it a mince! Genius. 

Fish Keema

 

Well, not really genius per say. A quick hit on Google and I found out minced fish curry is also made by some Bangladeshis as well. Guess I didn’t really have a sudden stroke of genius… siiighhh.


How gorgeous does the garnishing make this?! Takes it to another level! 

I love fish. Fish is such an easy and quick-to-cook protein, unlike beef and lamb which takes long to cook. White fish is also a rich source of vitamin B (good for the skin and immune system), selenium (also for good skin, immune system and has positive effects on the thyroid) and iodine (again, good for the thyroid). I try to get fish on the table at least once a week, although ideally I would prefer to have it more often. Lamb makes a more frequent appearance on our weekly menu due to me and my husband’s undying love for it.

For this recipe I used boneless skinless whitefish fillets I picked up from Iceland, but I’m certain any fish would work just as well. You’ll have this dinner on the table from start to finish in 20 minutes or less – perfect for those busy weekdays! Plus the ingredients list is short as well, making this ideal for those ‘I don’t know what to cook’ or ‘There’s no food in the fridge’ kind of days.

EEAA006F-8B34-4BC2-93BA-AD9E782DF6C3B35A13E2-869A-442F-9C70-32934E71B6F2

The key to this curry, and indeed a lot of other curries, is in the gravy. I like to simmer my gravy for a quite a while if I have the time. This helps break down the onions and tomatoes into a smoother consistency and gets all the flavours from the spice aromatic and more pronounced. For this recipe, you want the gravy to be thick and mushy. Some people like pureeing their gravy. I prefer the texture of the tomatoes and onions in this particular recipe, but I also like pureeing for more soup/broth-based curry dishes.

Hope you all enjoy this recipe! If you have any questions, feel free to ask!


My new book, ‘The Clueless Pakistani Cook’, is now available to purchase! ‘The Clueless Pakistani Cook’ is a guidebook written for people who want to get started in the kitchen and learn how to cook Pakistani food, but aren’t quite sure where to begin. It includes information about what you should have in the kitchen, spices, cooking a masala, rice, desserts, common Q&As and 5 recipes to get you started! It is a must-read for anyone who wants to learn Pakistani cooking! Click here for more information about ‘The Clueless Pakistani Cook’ and here to purchase it from Amazon!

 

Minced Fish Curry/Machli ka Keema
Print Recipe
A quick, easy and delicious recipe on the table in under 20 minutes.
Servings Prep Time
3 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
10-15 minutes
Minced Fish Curry/Machli ka Keema
Print Recipe
A quick, easy and delicious recipe on the table in under 20 minutes.
Servings Prep Time
3 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
10-15 minutes
Ingredients
  • 3 tbsp oil
  • 1 (180g) medium onion, chopped
  • 4 cloves garlic, minced
  • 5 (220g) small tomatoes, chopped
  • 580 grams whitefish, in chunks
  • coriander for garnish, optional
  • 2 green chilli for garnish, optional
  • 1/2 tsp whole cumin seeds (zeera)
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground coriander powder
  • 3/4 tsp chilli powder (1/2 for less spice)
  • 1/2 tsp cumin powder
  • 1/2 tsp pepper
Servings: people
Instructions
  1. In a pot, heat the oil on medium-high, about 3 minutes
  2. Add in the chopped onions, minced garlic and whole cumin seeds. Allow to brown, stirring often.
  3. Add in the chopped tomatoes and about 1/2 a cup of water. Bring to a boil, then simmer on medium-low heat, stirring occasionally. We are aiming to get the gravy to a thick, mush consistency, slightly thicker than the picture of the gravy above.
  4. Once the gravy has thickened and there isn't a lot of water left, add in the fish chunks. Bring to a boil and simmer for 10 minutes. The fish will release a lot of its own water, therefore there should be no need to add any extra water.
  5. Begin to stir the curry and break the fish chunks with your spoon. This should not take a lot of effort as the fish will have softened considerably by now. Continue breaking until the fish resembles keema (mince)
  6. Keep cooking the curry on medium/low heat till the water evaporates. The curry is complete when there is little to no soupy water.
  7. Serve with rice or chapattis and garnish with chopped fresh coriander and green chilli (optional).
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

3 thoughts on “Minced Fish Curry/Fish Keema

  1. You did not say when to add the other spices (salt, pepper, red chilli, cumin powder)? Is it just when you add the tomatoes? Seems like a good recipe though…

  2. Hi normally when I make fish curry the smell of fish is still there. Please can you advise how you wash the fish or do you rub anything onto the fish before cooking.

    Your receipes are great for working women.

    Thanks

  3. Hi.Amna you wash fish with salt and lemon the smell of fish will be remove and add a pinch of ajwain (carom seed ) in oil before you add spices.You see the result.

Leave a Reply