Indian fish curry. Tomatoes for vibrant color, tamarind for tang and spices for aroma and flavor, this delicious curry ticks all the right boxes. It’s surprisingly effortless to make and you’re just 20 minutes away from flaky deliciousness.
Fact: I love spices. Honestly, my affection towards the divine aroma of spices grows and grows over time. Without a doubt, spices add a depth of flavor to both sweet and savory dishes.
This Indian fish curry is just the perfect recipe to highlight the beautiful aroma and flavor of classic spices. Make a batch of this curry, and pair it with some warm naans or steamed rice and pappadums – the right way to unwind after a hectic day and enjoy time with your loved ones.
In this dish, salmon or your favorite fish is cooked in a delectable tangy spicy sauce. While the fish is simmering on the stovetop, boil some rice to soak up all the deliciousness from the sauce. I also like to fry a few pappadums that will be a delightful addition to this meal.
Honestly, this is one of my favorite fish curry recipes.
How To Make Indian Fish Curry
Start with making the sauce. Sauté some onions followed by ginger and garlic. I highly recommend using fresh ginger and garlic in this recipe as they add another level of flavor to this dish. Once the ginger is fragrant, stir in a few spices. I like to add ground cumin, turmeric, coriander and red chili powder.
Fry the spices for a few seconds, and then add tomato paste and fresh chopped tomatoes. Give it a quick stir fry and wait until the tomatoes are soft and mushy.
The tang in this Indian fish curry comes from tamarind. You can use either tamarind paste or dried tamarind soaked in water. Either way, the delicious touch of tamarind is so essential to level up the flavors.
Now it’s time to add the fish pieces alongside water. Stir very gently. Cover with a lid and cook until nearly done. In the final step of making this Indian fish curry recipe, you’ll need to stir in the coconut milk and coriander (cilantro) leaves. Simmer this for another 2 minutes.
Pair this Indian fish curry with steamed rice or naan and pappadums! Absolutely delicious!
More Fish Recipes:
- Red Fish Curry
- Fish Tikka Masala
- Pan Fried Tandoori Fish
- Fish Tikka
- Fish Cutlet | Indian Fish Cakes
- Easy Fish Tacos Indian Style
- Spicy Grilled Fish
- Baked Tandoori Fish
- Indian Style Fish and Chips
- Brazilian Fish Stew | Moqueca
Yield: 4
Indian Fish Curry | Video
Deliciously rich fish curry featuring fish cooked in rich tangy spiced sauce
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 inch fresh ginger, peeled and chopped
- 2 large garlic cloves, peeled and chopped
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon ground cumin (cumin powder)
- 1 tablespoon ground coriander (coriander powder)
- 1-2 teaspoons red chili powder (depending on your taste)
- 2 tablespoons tomato paste (tomato purée)
- 1 cup chopped tomatoes
- 1 teaspoon tamarind paste or 2 tablespoons tamarind soaked in water, discard the seeds and use the pulp
- 3/4 cup water
- 500 g fish (I used salmon), cut into small cubes
- 1/2 cup coconut milk
- 2 tablespoons coriander (cilantro) leaves
- Salt to taste
- Rice, naan or parathas, to serve
- Pappadums, to serve
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
- Add ginger and garlic. Sauté, stirring occasionally, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for few seconds or until aromatic.
- Add tomato paste and chopped tomatoes. Sauté, stirring occasionally, for about 2-3 minutes or until the tomatoes breaks down and turn mushy.
- Add tamarind and water. Stir to combine. Season with salt. Bring to a boil. Reduce heat and simmer for about 3-4 minutes.
- Add fish. Add more water if needed. Stir gently. Cook, covered, for 7-8 minutes or until the fish is nearly done.
- Remove lid. Stir in coconut milk and coriander (cilantro) leaves. Simmer for 2-3 minutes or until the fish is cooked.
Notes
- You can use any firm fish that doesn’t flake while cooking like salmon (the fish I used), kingfish, snapper, mackerel, tilapia, pomfret, hake or monkfish
- Adjust the amount of red chili powder depending on your taste
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 392Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 57mgSodium 374mgCarbohydrates 37gFiber 4gSugar 7gProtein 32g
The nutritional data provided is for information purposes only.
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Love this recipe, it was 10/10 for my family
Thank you for sharing