A fragrant, comforting bowl of spiced fish simmered in a rich, tangy coconut-tomato gravy — this Indian Fish Curry brings coastal flavors straight to your kitchen.
Origin Indian Fish Curry
Fish curry is a staple in coastal regions of India like Kerala, Goa, and Bengal, with each area offering its own unique take. This version blends South Indian spices with creamy coconut milk, creating a deliciously balanced curry.
Why You’ll Love This Recipe
It’s warming, satisfying, and full of bold flavor — yet surprisingly easy to make. The fish stays tender and flaky, soaking up all those aromatic spices. Serve it with rice or naan for the ultimate comfort meal.
Also Read : Crispy Vegetable Pakoras
Indian Fish Curry
4
servings10
minutes30
minutes250
kcalIngredients
500g firm white fish (like tilapia, cod, or kingfish), cut into chunks
2 tbsp oil (coconut oil preferred)
1 onion, finely chopped
2 tomatoes, chopped
1 tsp ginger-garlic paste
1 green chili, slit (optional)
1 tsp turmeric powder
1½ tsp coriander powder
1 tsp red chili powder (adjust to taste)
Salt to taste
1 cup coconut milk
½ cup water (adjust consistency)
Fresh curry leaves (optional but recommended)
Fresh cilantro, chopped (for garnish)
Directions
- Heat oil in a pan. Add chopped onions and sauté until golden.
- Stir in ginger-garlic paste and green chili; cook for a minute.
- Add tomatoes, turmeric, coriander, and red chili powder. Cook until tomatoes soften and masala thickens.
- Pour in coconut milk and water. Stir well and bring to a gentle simmer.
- Add fish pieces carefully. Cover and cook on low for 8–10 minutes, or until fish is just cooked through.
- Taste and adjust salt. Garnish with curry leaves and cilantro.
- Serve hot with steamed rice or chapati.
Notes
- Use firm fish so it doesn’t break apart while cooking.
- For extra depth, add a pinch of garam masala at the end.
- Let the curry rest for 10 minutes before serving to deepen the flavors.
- You can skip coconut milk for a tangier version with tamarind or lemon juice.
