Indian Fish Curry

Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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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.

Contents

Origin Indian Fish Curry What I Love About This Recipe Indian Fish Curry Ingredients Directions Notes

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

servings

Prep time

minutes

Cooking time

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.