This Indian fish curry will give perfectly cooked, tender fish chunks and a flavorful gravy with notes of sourness from tamarind, mild acidity from the tomatoes and sweet creaminess from coconut milk.
Not too spicy, with just enough heat to satisfy you, you’ll love cooking this fish curry recipe.
It’s a simple home-cooked dish that comes together with ease.
You can pair the delicious seafood curry with any of the below-mentioned mains and side dishes.
Serve Indian fish curry with…
- Always so good with rice.
- Flatbreads, Plain naan, garlic naan, roti, parathas, chapatis etc.
- Other vegetarian and vegan curries serve well with fish curry.
FREQUENTLY ASKED QUESTIONS: Indian fish curry recipe
- What type of fish can I use for the curry?
- Any firm fish would do. I have used seer fish chunks, you can use sail fish, tuna cubes, halibut or salmon cubes would do as well.
- How long should I cook the fish curry?
- Once you add the Fish chunks, the cooking time should be less than 20 minutes.
- This will allow the fish to cook throroughly yet avoid the fish from flaking into the gravy.
More fish curry and other fish recipes.
Ingredients to cook the Indian fish curry
- To season the fish cubes
- Turmeric powder
- To make the tamarind, coconut milk fish curry.
- oil(use any type of oil available to you)
- Onions chopped or sliced fine
- Turmeric powder
- Cumin powder
- Coriander powder
- Red chilli powder
- Tomato paste(can substitute with an extra chopped tomato).
- Fresh tomato chopped
- Tamarind paste or tamarind juice
- Pieces of cubed fish(see FAQ for types of fish you can use)
- 1/2 cup of coconut milk(if using thick coconut cream, add a little water to turn it into liquid).
- Salt to season
- Chopped coriander leaves(optional)
Cooking the Indian fish curry.
To make the Indian fish curry, you will need to first rinse the cubed fish pieces, drain any excess water and place them in a bowl.
Adding salt and some turmeric powder will give extra seasoning to the fish.
Next would be making the fish curry gravy which has a strong base of tomato, tamarind and coconut milk.
To make the fish curry, first, add oil then cook the sliced onions until they turn soft, and add the minced ginger and garlic.
Add the spice powders, turmeric, cumin, coriander and red chilli powder. letting the spice powders cook until they release their aroma.
Add the chopped tomato and tomato paste, if the paste is not available to you, simply replace it with an extra chopped tomato.
Cooking over low medium heat will result in a wet spice paste.
Then add tamarind paste or juice.
To make tamarind juice, soak 1 tablespoon of tamarind pulp with seed in 1/4 cup of warm water. if you are using tamarind paste, use the recommended amount on the recipe.
Add some water to the spice paste.
let the thin fish gravy slow simmer for a few minutes while seasoning it with salt.
Add the fish cubes, and spread them within the pan.
Cook for 10 minutes.
Finally, add the coconut milk, reduce heat to low medium, and simmer until the gravy thickens.
Taste and make necessary adjustments, you can add extra red chilli powder and stir it into the gravy.
Garnish with coriander leaves. reduce heat and cook for further 5 minutes.
Remove the Indian fish curry from the stove and let it rest for a few minutes.
Serve with the side dish options given above and enjoy.
- To season the fish
- 1/4 teaspoon turmeric powder
- Salt to season
- To cook the fish curry
- 3 tablespoons of oil(vegetable or coconut oil)
- 2 medium-sized onion sliced
- 1 tablespoon of minced ginger(1 and 1/2" piece of ginger minced or grated)
- 2 tablespoons of minced garlic(4 cloves of garlic minced)
- 1/2 a teaspoon of turmeric powder
- 1 tablespoon of cumin powder
- 2 tablespoons of coriander powder
- 2 teaspoon of red chilli powder(an extra teaspoon for more heat)
- 2 medium sized tomatoes chopped fine
- 2 tablespoons of tomato paste(substitute with chopping another medium sized tomato)
- 1 teaspoon of tamarind paste(if using tamarind juice, soak 2 tablespoons of tamarind pulp in 1/4th cup water, remove seed and use the juice)
- 1 cup of water
- 500g of firm white fish(I have used seer fish cubes)
- 1/2 a cup of coconut milk
- Handful of coriander leaves chopped fine
- Salt to season
Seasoning the fish.
- Place fish cubes in a bowl, add salt, and turmeric powder, combine and set aside.
- To make the Indian fish curry.
- Place a heavy-bottomed, medium-sized cooking pan over a stovetop.
- Over low-medium heat, pour in the oil.
- Once the oil warms, add the chopped/sliced onions, and cook until they turn golden.
- Add the minced ginger and garlic, cook until they release their aroma, for 2 minutes.
- Add the turmeric powder, cumin, coriander powder and red chilli powder.
- Reduce heat, stir and cook the spices for 60 seconds.
- Add the chopped tomato and tomato paste(substitute with an extra chopped tomato).
- Use your wooden spoon to break the chopped tomato until they turn into a pulp.
- Add the tamarind paste/juice, followed by water.
- Gently stir with a wooden spoon. simmer over medium heat and cook for 4-5 minutes.
- Halfway through, taste and season with salt.
- Reduce heat to low-medium and gently add the fish cubes.
- Spread them around, cover with a lid and cook for 5 minutes.
- Remove the lid, pour in the milk, stir the coconut milk into the gravy and gently simmer for 7-10 minutes or until you see the gravy slightly thicken.
- Ttaste and season with salt if needed.
- Remove from stove. let the fish curry cool for 5 minutes and then serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 559Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 20gCholesterol 148mgSodium 648mgCarbohydrates 16gFiber 3gSugar 6gProtein 54g