Indian Fish Curry Recipe
A simple and tasty fish curry you can try. This Indian-style fish curry is perfect for weeknight dinners and easily adjustable to your taste.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2-3
Ingredients (for 2–3 servings)
- • 300–400g fish (any firm white fish like cod, tilapia, or kingfish)
- • 1 medium onion, finely chopped
- • 2 medium tomatoes, chopped or pureed
- • 1–2 green chilies, slit (optional)
- • 1 tsp ginger-garlic paste
- • 1 tsp turmeric powder
- • 1 tsp red chili powder (adjust to taste)
- • 1 tsp coriander powder
- • 1/2 tsp cumin powder
- • 1/2 tsp garam masala
- • Salt, to taste
- • 2–3 tbsp oil (vegetable or coconut oil)
- • 1 cup coconut milk or water (for gravy)
- • Fresh coriander leaves for garnish
- • Juice of half a lemon (optional)
Instructions
1. Prep the fish
- • Wash the fish and pat dry.
- • Marinate with a pinch of turmeric and salt for 10–15 minutes.
2. Cook the base
- • Heat oil in a pan.
- • Add chopped onions and sauté until golden brown.
- • Add ginger-garlic paste and green chilies; sauté for 1–2 minutes.
- • Add chopped tomatoes and cook until soft and oil separates.
3. Add spices
- • Mix in turmeric, chili, coriander, cumin powders, and salt.
- • Stir for 1–2 minutes until fragrant.
4. Add liquid
- • Pour in coconut milk or water and bring to a gentle simmer.
5. Cook the fish
- • Gently add fish pieces into the curry.
- • Cover and simmer for 7–10 minutes, depending on the thickness of the fish.
- • Avoid stirring too much to prevent breaking the fish.
6. Finish and garnish
- • Sprinkle garam masala and squeeze lemon juice.
- • Garnish with fresh coriander leaves.
7. Serve
- • Best with steamed rice, roti, or appam.
💡 Tips
- • Firm white fish works best; avoid delicate fish that may break apart.
- • Adjust spiciness by changing the number of green chilies or chili powder.
- • Coconut milk makes the curry creamy; water makes it lighter.