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Easy Microwave Makhani Fish Curry Recipe

Easy Microwave Makhani Fish Curry is a popular Indian Side Dish
Author :
On :
Wednesday, 18 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 lb - Tilapia, cut into 1-inch cubes
  • 1/2 cup - yellow onion, chopped
  • 3/4 cup - tomato, chopped and pureed
  • 3 Cloves - Garlic
  • 1-inch piece - Ginger
  • 1 tsp - cumin seeds, roasted
  • 1 tsp - red crushed pepper
  • 1 tsp - Garam Masala powder
  • 1/2 tsp - dried Fenugreek leaves/kasoori Methi
  • 1 tbsp - yogurt
  • 1.5 tbsp - Tomato ketchup
  • 1/2 cup - Milk
  • A bunch - coriander leaves, chopped
  • Salt to taste
  • 2 tbsp - Butter
  • How to Make Easy Microwave Makhani Fish Curry:

    1. Wash the fish thoroughly, cut into 1-inch cubes and keep aside.
    2. Dry roast the cumin seeds, and grind together with ginger and garlic to make a coarse paste.
    3. In a microwave oven-safe dish, add 2 tbsp butter, and heat for 30 seconds on 100% power.
    4. Add the ginger, garlic and cumin seed paste, and cook for 2 minutes on 100% power, making sure to stir in between.
    5. Add the chopped onions and cook for another 2 minutes on 100% power.
    6. Stir the onions in between.
    7. Once the onion turns translucent, add the pureed tomato, tomato ketchup, dried fenugreek leaves, crushed red pepper and mix well.
    8. Cook for 3 minutes on 100% power; make sure to stir in between.
    9. Add yogurt, fish and salt, and mix well.
    10. Cook for 2 minutes on 100% power.
    11. Add milk and gently stir the pieces into the gravy.
    12. Check for salt and cook for another minute on 100% power.
    13. Be very gentle while stirring, as the fish is more than half cooked now and tends to break.
    14. Sprinkle garam masala, add the chopped coriander leaves, and let the curry sit in the heat inside the microwave for some time.
    15. Serve hot with rice/pulao/fried rice, goes well with chapattis and parathas too.
    16. Recipe Courtesy:


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