Fish Bhuna is a bold, spicy delight that's all about rich flavors and slow-cooked perfection. This dish is a celebration of spices, with tender fish fillets simmered in a thick, aromatic gravy that clings to every bite. The base is a flavorful blend of tomatoes, onions, and a mix of earthy spices, cooked down to create a dry, intensely flavored curry. It's the kind of dish that pairs perfectly with warm rotis or a bowl of basmati rice. The magic starts with marinating the fish in turmeric, red chili powder, and salt, locking in its taste and readying it for the bhuna method. The heart of the recipe is in the slow cooking—onions, garlic, ginger, and tomatoes are saut ed with cumin, coriander, garam masala, and other spices until the masala becomes thick, rich, and deeply aromatic. The marinated fish is gently added and simmered to perfection, absorbing the spices without breaking apart. Fish Bhuna isn't just a dish. It's about taking your time, layering flavors, and letting the ingredients shine. The result is a hearty, delicious curry that's a hug for your taste buds—spicy, savory, and incredibly satisfying. A sprinkle of fresh cilantro on top adds a bright, herby touch that ties everything together. Whether it's a special occasion or a weekend dinner, Fish Bhuna is sure to be the star of your table.

• 2 small fish
• 2 tsp turmeric powder
• 3 tsp red chili powder
• Neutral oil
• 1 medium onion
• 2 inch ginger
• 1/2 cup coriander leaves
• 1 bay leaf
• 1 tbsp cumin
• 2 tsp ground coriander
• 1 1/2 cup fresh tomatoes
• 1 tbsp white vinegar
• Black pepper

• Alright, seafood lovers, let's talk about a dish that's bold, aromatic, and downright irresistible—Fish Bhuna. This Fish Bhuna recipe is the ultimate way to level up your fish game, blending fresh fish steaks with a rich, spicy tomato-onion curry that clings to every bite.
• Start by prepping the fish: remove the heads, cut them into 1-inch steaks, and rub them with a flavorful mix of kosher salt, turmeric, and Kashmiri red chili powder.
• This seasoning is the secret to infusing the fish with those signature Bhuna flavors. Heat a generous layer of oil in a pan until shimmering, then fry the fish steaks until beautifully golden on both sides.
• Set them aside and get ready for the real magic.
• In the same pan, with just 2 tablespoons of oil left, toss in thinly sliced onions over high heat and saut until they're golden brown in spots. Add freshly grated ginger, a bay leaf, and a fragrant mix of spices—cumin, coriander, and a touch more Kashmiri chili powder—and let the whole thing bloom into a fragrant base. Next, toss in diced tomatoes and cook them down into a thick, paste-like curry that's bursting with flavor.
• A splash of vinegar at the end adds a tangy kick, perfectly balancing the rich spices. Season the curry with salt and pepper, then gently nestle the fried fish steaks back into the pan, letting them soak up all that saucy goodness.
• Serve your Fish Bhuna garnished with a sprinkle of fresh cilantro alongside steamed rice or warm naan to mop up every last drop. This recipe of Fish Bhuna is all about bold, smoky flavors and a hearty, satisfying vibe.
• Perfect for impressing dinner guests or treating yourself to a little culinary indulgence, it's a dish that's guaranteed to have everyone asking for seconds.
• Trust us, once you try it, this fish bhuna will be on repeat in your kitchen.