Love seafood with bold desi flavours? Chef Ranveer Brar shares a spicy fish curry recipe that is rich, comforting and perfect with hot rice. If seafood is your comfort food, Chef Ranveer Brar’s spicy fish curry recipe deserves a spot on your menu. Packed with bold spices, rich flavours and a delicious coastal touch, this dish promises a comforting meal perfect for lunch or dinner. So, put on your chef’s hat and let’s dive into the flavourful recipe. (Also read: Chef Kunal Kapur calls atta uttapam 'rare meal' he can eat all day; shares easy step-by-step recipe )Indulge in Chef Ranveer Brar's spicy fish curry recipe for a comforting meal. (Instagram)Fish Curry RecipePreparation time: 15 minutesCooking time: 20–25 minutesServes: 4Ingredients:For marinating fish6–7 fish pieces, cut into steaksSalt to taste½ tsp turmeric powderFor frying4 tbsp mustard oilMarinated fish1 medium potato, peeled and cut into wedgesFor fish curryRemaining mustard oil1 bay leaf½ tsp onion seeds (kalonji)1 inch ginger, julienned2 fresh green chillies, slit in half½ cup onion pasteFried potato½ tsp degi red chilli powderWater as requiredSalt to taste1 medium tomato, cubed (optional)Fried fishFresh coriander leaves, roughly tornFor garnishFresh coriander leavesProcess:For marinating fish1. Apply turmeric powder and salt evenly on both sides of the fish. Keep aside for further use.For frying2. Heat mustard oil in a pan and fry the marinated fish on medium-high heat from both sides until golden brown. Remove and keep aside.3. In the same oil, add the potato wedges and fry until golden brown. Remove and keep aside for later use.For fish curry4. In the same pan with the remaining oil, add bay leaf, onion seeds, ginger julienne and green chillies. Sauté for a few seconds.5. Add onion paste and cook on medium heat until it turns light brown and the oil starts separating.6. Now add fried potatoes, degi red chilli powder, water and salt. Cook until the potatoes are completely done.7. Add cubed tomatoes and fried fish. Stir gently to avoid breaking the fish pieces.8. After a minute, switch off the flame, cover the pan and let it rest for 5–6 minutes.9. Remove the lid, add fresh coriander leaves and serve hot with rice. Garnish with more coriander leaves before serving.Akanksha Agnihotri is a lifestyle journalist with over 3 years of experience. She is a psychology graduate and holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication, Delhi, where she graduated as a gold medalist. Originally from Bhopal, the beautiful capital of Madhya Pradesh, she draws inspiration from the city’s rich cultural heritage and layered storytelling traditions that subtly shape her narrative voice.