
Indian Fish Curry is a flavorful and aromatic dish made with tender fish cooked in a rich, spiced gravy. This Traditional Indian fish curry is perfect for seafood lovers, offering a balance of heat, tanginess, and creaminess. Whether served with steamed rice or roti, this dish is a comforting classic in many Indian households.
Origin Indian Fish Curry
Fish curry is a staple in coastal Indian cuisine, particularly in states like Kerala, West Bengal, and Goa. Each region has its own variation, using different spice blends and cooking techniques. Kerala-style fish curry is often made with coconut milk, while Bengali and Goan versions incorporate mustard seeds and tamarind for a tangy kick.
What I Love About This Recipe
The bold flavors of this curry make it truly irresistible. The combination of tangy tomatoes, aromatic spices, and tender fish creates a dish that’s both comforting and exciting. I love how adaptable it is—you can use any firm white fish, adjust the spice levels, and even experiment with coconut milk for a creamy texture. Plus, it pairs wonderfully with hot steamed rice, making it a go-to meal for any day of the week.
Also Read : Holi Traditional Puranpoli
Indian Fish Curry
Course: Recipes4
servings15
minutes30
minutes350
kcalIngredients
500g firm white fish (like tilapia, cod, or pomfret)
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon salt
1 tablespoon lemon juice
2 tablespoons oil (mustard oil for an authentic taste)
1 teaspoon mustard seeds (optional)
1 onion, finely chopped
2 tomatoes, pureed
1-inch ginger, grated
3 garlic cloves, minced
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon garam masala
½ cup coconut milk (optional, for Kerala-style)
1 teaspoon tamarind paste (for tanginess)
1 cup water
Salt to taste
Fresh coriander for garnish
Directions
- In a bowl, marinate the fish with turmeric, red chili powder, salt, and lemon juice. Let it rest for 15 minutes.
- Heat oil in a pan and fry the marinated fish pieces until lightly golden on both sides. Remove and set aside.
- In the same pan, add mustard seeds and let them crackle.
- Add chopped onions and sauté until golden brown. Stir in ginger and garlic, cooking for another minute.
- Pour in the tomato puree and cook until the oil separates.
- Mix in turmeric, red chili powder, coriander powder, and salt, stirring well.
- Add water and bring to a simmer. Stir in coconut milk (if using) and tamarind paste for a tangy, creamy flavor.
- Gently place the fried fish pieces into the curry and let them cook for 5-7 minutes, allowing the flavors to infuse.
- Sprinkle garam masala and give it a final mix.
- Garnish with fresh coriander and serve hot with steamed rice.
Notes
- Use firm fish to prevent breaking while cooking.
- Adjust the spice level according to your preference.