Machli Bhuna (Fish Bhuna)
Thick, glossy, dry style curry with chunks of cod in a tomato and pepper masala that clings to every piece.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, deep frying pan over a medium heat. Add the cumin seeds and fry for 20 seconds until they sizzle and smell toasty.
0 min 20 s - 2
Stir in your ready made ginger garlic paste (see the base recipe) and the green pepper. Fry for 4 minutes until the pepper begins to soften.
4 min - 3
Add the ground coriander and chilli powder, then the tomatoes. Cook for 6 minutes, pressing the tomatoes down, until they break into a thick paste.
6 min - 4
Pour in your ready made curry base sauce (see the base recipe). Simmer for 8 minutes, stirring, until the sauce is thick enough to hold a trail when you drag a spoon through it.
8 min - 5
Season the cod with the salt and lay the chunks into the sauce. Cover and cook gently for 5 minutes, turning once with a spoon, until the fish is opaque and flakes. Do not stir hard or it will break up.
5 min - 6
Sprinkle over the garam masala, lemon juice and fresh coriander. Serve with basmati rice or chapatis made with gluten free flour if needed.
Tips
- Cod loin holds together better than thin fillets. Haddock, pollock or hake all work if cut into big chunks.
- Reduce the sauce before the fish goes in. Fish releases water as it cooks and a thin sauce will turn watery.
Storing and freezing
Keeps 1 day in the fridge once cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through. Fish curries are best eaten fresh, and freezing is not recommended once the fish is cooked.
Questions
Can I use frozen cod for fish bhuna?
Yes. Thaw it fully in the fridge overnight, then pat it very dry before cooking. Wet fish thins the sauce and can turn the curry watery.
How hot is a bhuna?
A medium heat curry. For more heat add a chopped green chilli with the pepper, and for less leave out the chilli powder and rely on the spice already in the base.
More made with curry base sauce (onion and tomato)
Masala Beans on Toast
DFEFNFVegetable Madras (Hot Vegetable Curry House Curry)
GFDFEFMeen Moilee (Kerala Fish Moilee)
GFDFEFPrawn Vindaloo (Goan Style King Prawn Vindaloo)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.