Indian Fish Curry – Fragrant, Spiced & Comforting Coastal Classic

Indian Fish Curry is a bold, warming dish featuring tender fish simmered in a rich, spiced tomato-coconut or onion-based gravy. Common along India’s coastal regions—from Kerala to Goa to Bengal—each version has its own personality, but all share a fragrant base of spices, garlic, ginger, and chilies.

This version is inspired by South Indian-style fish curry, known for its balance of heat, tanginess, and creaminess. Perfect with steamed basmati rice or soft chapatis, it’s a flavorful meal that comes together in under 45 minutes using everyday ingredients.

Ingredients Overview

Let’s look at what makes this curry so aromatic and satisfying.

Firm White Fish

• Use boneless fillets of cod, halibut, tilapia, snapper, or catfish.

• Choose firm fish that won’t fall apart in the curry.

• Cut into 2-inch pieces for even cooking.

Tip: Pat the fish dry and marinate lightly with turmeric and salt to enhance flavor and reduce fishiness.

Onion, Garlic & Ginger

The aromatic trio forms the flavorful backbone of the curry.

• Onion: Finely chopped and sautéed until golden.

• Garlic & Ginger: Freshly minced or grated adds pungency and warmth.

Tomatoes

Fresh or canned tomatoes create the base of the curry gravy.

• Cooked down until jammy and rich.

• You can also use tomato puree for a smoother texture.

Coconut Milk (Optional)

Adds creaminess and balances the spices, especially in Kerala-style versions.

• Use full-fat canned coconut milk.

• Can be skipped for a more tangy, tomato-forward curry.

Spices

The soul of Indian fish curry lies in its carefully layered spice mix.

• Turmeric: For color and earthy depth.

• Coriander powder: Bright and citrusy.

• Cumin: Adds warmth.

• Red chili powder: For heat (adjust to taste).

• Garam masala: Sprinkled at the end for aroma.

• Mustard seeds & curry leaves (optional): Used in South Indian-style tempering.

Tamarind or Lemon Juice

Adds a subtle sourness that balances the richness of the coconut and fish.

• Tamarind paste is traditional but fresh lemon or lime juice works too.

Fresh Cilantro

Used as a garnish for freshness and color.

Step-by-Step Instructions

1. Prep the Fish

Cut 1½ lbs firm white fish into chunks.

Toss with:

• ½ tsp turmeric

• ½ tsp salt

Set aside while you prepare the curry.

2. Sauté Aromatics

Heat 2 tbsp oil (coconut or vegetable) in a deep skillet or kadai over medium heat.

Add (optional for South Indian flavor):

• 1 tsp mustard seeds

• 8–10 fresh curry leaves

Once they sputter, add:

• 1 large onion, finely chopped

Sauté for 6–8 minutes until golden brown.

Stir in:

• 1 tbsp minced garlic

• 1 tbsp minced ginger

Cook 1–2 minutes until fragrant.

3. Add Tomatoes & Spices

Add:

• 2 medium tomatoes, chopped (or ¾ cup canned crushed tomatoes)

Cook until soft and pulpy—about 5–7 minutes.

Stir in:

• 1 tsp ground coriander

• ½ tsp cumin

• ½ tsp chili powder (or to taste)

• ½ tsp turmeric

• Salt to taste

Cook 2–3 minutes until the oil begins to separate from the masala.

4. Pour in Liquid

Add:

• ½–¾ cup water or thin coconut milk (for a lighter curry)

• Optional: ½ cup thick coconut milk (for richness)

Bring to a simmer. Taste and adjust salt or spice.

5. Add Fish

Gently slide in the marinated fish pieces.

Cover and simmer over low heat for 8–10 minutes, or until the fish is just cooked and flakes easily.

Do not stir too much—the fish can break apart.

Add:

• 1 tsp lemon juice or 1 tsp tamarind paste (dissolved in warm water)

Simmer 2 more minutes.

6. Finish

Sprinkle with:

• ½ tsp garam masala

• Handful of chopped fresh cilantro

Serve hot with rice, naan, or roti.

Tips, Variations & Substitutions

Expert Tips

• Use fresh fish or properly thawed frozen fillets.

• Avoid stirring the fish too much—tilting the pan is better for mixing.

• Let the curry rest for 10–15 minutes before serving for deeper flavor.

Regional Variations

• Kerala Meen Curry: Includes coconut milk, curry leaves, and uses tamarind.

• Goan Fish Curry: Uses kokum or vinegar and coconut, with a slight sweetness.

• Bengali Maacher Jhol: More tomato and mustard oil-based, often thinner and tangy.

Substitutions

• Coconut milk: Use cashew cream or dairy-free milk if needed.

• Tamarind paste: Sub with lemon or lime juice.

• Garam masala: Optional, but adds depth—can sub with curry powder in a pinch.

• Fish: Try shrimp, prawns, or even tofu for a vegetarian version.

Serving Ideas & Occasions

This curry pairs beautifully with:

• Steamed basmati rice

• Jeera rice (cumin rice)

• Chapati or naan

• A side of cucumber raita

• Pickled onions or lemon wedges

Perfect for:

• Weeknight dinners

• Special family meals

• Entertaining guests with an Indian feast

Nutritional & Health Notes

Indian fish curry is:

• High in protein

• Gluten-free

• Can be made low-carb/keto by serving with cauliflower rice

Estimated (per serving with coconut milk and rice):

• ~400–500 calories

• ~30g protein

• ~20g fat

• ~20–30g carbs

To lighten it:

• Use lean fish and reduce oil

• Skip the coconut milk or use light coconut milk

• Serve with vegetables or cauliflower rice

FAQs

Q1: What kind of fish is best for Indian fish curry?

A1: Firm white fish like cod, halibut, tilapia, or snapper work best—they hold up in the curry without falling apart.

Q2: Can I use frozen fish?

A2: Yes, but thaw it completely and pat dry before marinating or adding to the curry.

Q3: Is fish curry spicy?

A3: It can be! You can control the heat by adjusting the amount of chili powder or using milder peppers.

Q4: How long can I store fish curry?

A4: Store in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.

Q5: Can I add vegetables?

A5: Yes—okra, spinach, or bell peppers can be added. Cook them before adding the fish to avoid overcooking.

Q6: Can I make it without coconut milk?

A6: Definitely. Use more water or broth and increase tomato for a lighter, tangier version.

Q7: Can I freeze fish curry?

A7: It’s best fresh, but you can freeze it. The texture of fish may change slightly. Reheat gently and avoid stirring too much.

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