Indian Fish Curry

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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 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.