Indian Fish Curry Recipe

by Sharell शारेल on May 6, 2009

in Indian Recipes

This is a really easy Indian fish curry recipe. The curry is very light, with delicious tomato and coriander (cilantro in the US, and dhania in India) flavours.

As with most of my Indian recipes, I got this one from my mother-in-law. What I love about this recipe, apart from the fact that it’s so simple and practically foolproof, is that it actually tastes like real Indian food (not food cooked by a firangi) when I make it!

I’ve cooked this curry numerous times when I’ve had to demonstrate my competence in the kitchen for inquisitive Indian aunties.

Fish Curry Ingredients

These ingredients are enough for two people.

  • A small fish, cut into pieces (I usually use pomfret).
  • Tumeric (haldi)
  • Salt
  • One teaspoon of black mustard seeds (rai)
  • 10 fresh curry leaves (curry patta)
  • Medium finely chopped onion
  • Medium finely chopped tomato
  • One teaspoon of ginger garlic paste
  • One teaspoon of chilli powder
  • One teaspoon of garam masala
  • Two or three teaspoons of coconut milk powder (I’ve adapted the recipe to include this ingredient because my mother-in-law uses a home made coconut and mustard seed paste that I’m yet to learn how to make!)
  • Handful of fresh chopped coriander (cilantro, dhania)

How to Make Fish Curry

Fish covered in tumeric and salt.

Fish covered in tumeric and salt.

Rub tumeric and a little salt into the fish pieces and let it sit for half an hour or so.

Fried fish pieces.

Fried fish pieces.

Next, lightly fry the fish pieces in a shallow pan, and set them aside.

Fresh ingredients for the curry - tomato, onion, curry leaves, and mustard seeds.

Fresh ingredients for the curry - tomato, onion, curry leaves, and mustard seeds.

Make sure all the fresh ingredients are chopped and ready to cook!

Mustard seeds, curry leaves, and onion cooking together.

Mustard seeds, curry leaves, and onion cooking together.

Firstly, add the mustard seeds to hot oil. Once they’ve popped, add the curry leaves and chopped onion. Cook until the onion becomes golden.

Add the tomato and spices.

Add the tomato and spices.

Add the chopped tomato, ginger garlic paste, chili powder, and garam masala. Fry for a minute before adding around three cups of water and the coconut milk powder. The curry is supposed to be spicy and watery. Cook for another few minutes.

Add fish and coriander.

Add fish and coriander.

Add the fish pieces and handful of chopped coriander. Stir it up, and cook for another five minutes.

Fish curry ready to eat.

Fish curry ready to eat.

Serve the curry in a bowl with steamed rice. Yum!

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© 2009, Diary of a White Indian Housewife. All rights reserved. Do not copy and reproduce text or images without permission.

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{ 16 comments… read them below or add one }

Ramki October 6, 2009 at 4:40 am

Instead of fish, add a handful of stir fried chicken breasts / prawns / mutton and you get a chicken / prawn / mutton curry.

With the gravy, mix in a bit of kokkum and you get the Konkani version. Or mix in a bit of tamarind paste and you get the Tamil version. Or mix in half a cup of coconut milk and you get the kerala version. Add half a cup of yogurt and you get the Kashmiri version. Add half a spoon of mustard paste to the gravy and you get the Bengali version.

More here…
http://ramkicooks.blogspot.com/2009/06/1001-indian-fish-curries.html

Reply

Sharell October 6, 2009 at 11:34 am

You rock Ramki! 8-)

Reply

Indian Restaurants December 29, 2009 at 11:58 am

Indian restaurants in London are known for keeping the Indian traditional cooking method of varieties of ingredients in choice of spices. You can choose Indian restaurants for their excellent food and services in London.

Reply

Ajit Kane June 13, 2010 at 4:10 pm

Nice recipe. It tastes wonderful and easy to make.

Reply

Manny December 27, 2010 at 8:24 am

Here us another fish curry. Its nore Pastel…and less red/brown curry.

FISH MOLLIE

Ingredients:
• Fish slices(few)
• Onion sliced = 1 no.
• Slit green chilies = 6-8 nos.
• Finely sliced ginger =1” piece.
• Tomatoes cut =1 no.
• Coconut milk =1 tin
• Nutmeg powder =1/4tsp.
• Lime juice =2tbsps.
• Curry leaves =few
• Coriander leaves =1/2 bunch.
• Coconut oil =3tbsps
• Salt =to taste.

Method:

• In a pan heat 1tbsp coconut oil, add curry leaves, green chilies, onion, fry till transparent( should not get brown)
• Add the ginger and sauté for 5 seconds.
• Add coconut milk, fish ,little water, cook for 10 minutes.
• Now add nutmeg powder, salt, tomatoes, boil for 1 min. and switch off.
• Garnish with coriander leaves, lime juice and the remaining 2 tbsps of coconut oil and serve.

Reply

sasha January 16, 2011 at 10:02 am

Thanks so much! I had found a HORRIBLE recipe online which called for fenugreek, way too many, way too bitter. I should have known when \i found myself added 4 TABLESPOONS of corriander powder the recipe would be trash, but I’m a sucker for following recipes, so I wanted to try it as is – Big mistake!! I ended up straining out all of my beautifully cooked king fish, potatoes and long beans and had to start the curry all over!! Thanks so much, very simple and fast…BOOKMARKED!

Reply

Sharell January 16, 2011 at 10:10 am

Glad you like it Sasha! :-)

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deepi March 16, 2011 at 5:51 am

thanks ur a savior. Im a student here in tempe and was looking for something easy to understand . god bless u

Reply

Sharell March 16, 2011 at 10:54 am

You’re welcome. Hope you enjoy eating it. :-)

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Sathiarani September 26, 2011 at 11:52 pm

Hi Sharell – I came across your site while searching for a different taste curry and am impressed with yourself and your blog – so refreshing. Am a South Indian descendant of Malaysian citizenship and married to an Malaysian Indian of northern India (and currently residing in the Middle East) – so I can really connect myself to many of the rituals,,habits and food.

Gave a go at your fish curry Orisa style and I like it. It goes well with thosei – crepe/pancake south indian style. Allow me to post it at my blog. Thank you and looking to your many post.

Reply

Sharell September 27, 2011 at 5:51 am

Hi Sathiarani, glad you liked the fish curry. You’re welcome to post it on your blog. I’d be honoured. 8)

Reply

Sharmishtha March 6, 2012 at 1:30 pm

Hi, I came across you site, while i was looking for coriander fish. i am an Indian,residing in Saudi Arabia currently. My husband loves fish, so i keep looking for different fish recipies. I wanted to add a recipie to ou blog. Its a traditional bengali fish curry. Its light and simple.

These ingredients are enough for two people.
■ A small fish, cut into pieces (It can be any fish).
■ Tumeric (haldi)
■ Salt
■ One teaspoon of nigella seeds
■ Medium finely chopped onion
■ Medium finely chopped tomato
■ One teaspoon of ginger garlic paste
■ One teaspoon of chilli powder and 1 teaspoon of coriander powder
■ One teaspoon of garam masala
■ Handful of fresh chopped coriander (cilantro, dhania)

The recipie is the same as yours, just a few ingediants here and there. But there are bags of flavour in it.Nigella seeds make the curry light, it allows the taste of the fish to infuse in the curry.

Please do try,and let me know if you have liked it or not. I am working on my food blog currently http://cookbanjaao.blogspot.com/ … i hope you will visit and give me your valuable comments. thanks and regards Sharmishtha.

Reply

subhash June 2, 2012 at 2:51 am

after watching this page , i just remembering my olden days . but unfortunately i am missing my FISH CURRY , which i cant find in delhi . its been more than 7yr , i hadn’t ate fish dish , i think i should try agn this sunday …actually i got irritate with fish bones ,when my mom used to cook , that too only pond fish not sea fish(which have less bones ) ,coz of culture background from bengal .holy fish ..fish and fish and i got irritated with that , during my child rearing . as we lived in andhra pradesh , which still fish is the main dish . i think all coastal region lov only fishes …but oriya and bengalis like only pond fish with loads of bones within it .

Reply

Anil June 10, 2012 at 6:21 am

Just wanted to add a comment – somebody mentioned – just add yougurt to the fish and you got a Kashmiri version —well being a Kashmiri I know we don’t mix yogurt and fish !! Meat/Chicken and yogurt yes but not fish – infact dairy with fish is a big no no for Kashmiris…
Thanks,
A

Reply

Paul May 18, 2013 at 5:18 pm

Hi I tried this recipe last night & I have to say it is beautiful & so easy to make, I will definatley be making it again! Thanks for posting :)

Paul. UK

Reply

Sharell शारेल May 19, 2013 at 5:49 am

Glad you like it, Paul. :-D I have another easy recipe using coconut milk. I should post that too!

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