Indian Fish Curry
This Indian Fish Curry is a comforting combination of tender fish and aromatic spices.The fish is lightly seasoned before being added to a flavorful masala gravy.Onions, tomatoes, ginger, garlic, and spices create a rich and fragrant base.A touch of chili and acidity gives the curry a deliciously balanced taste.The fish is simmered gently so it remains moist and tender.Serve it hot with rice, naan, roti, or your favorite Indian side dish.
Ingredients
Seafood Curry
- 700 g firm white fish, cut into medium pieces
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
For the Curry
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 medium onion, finely chopped
- 1 tablespoon ginger, finely minced
- 1 teaspoon turmeric powder1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 cup water, or as needed
- Salt to taste1 tablespoon tamarind pulp or 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Prepare the Fish
- Clean the fish thoroughly and pat it dry using paper towels. Place the pieces in a bowl and add turmeric, salt, and lemon juice. Gently coat the fish and allow it to rest for about 15 minutes.
Lightly Sear the Fish
- Heat a little oil in a wide pan over medium heat. Add the marinated fish pieces and lightly sear them for about 1–2 minutes per side. Do not cook them completely at this stage. Remove them from the pan and set aside.
Prepare the Aromatic Base
- Add the remaining oil to the same pan. Add mustard seeds and cumin seeds. Once they begin to splutter, add the curry leaves.Add the chopped onion and cook until softened and lightly golden. Stir in the ginger and garlic and sauté until fragrant.
Cook the Masala
- Add the chopped or pureed tomatoes. Cook until the tomatoes become soft and the mixture thickens.Add turmeric powder, chili powder, coriander powder, cumin powder, black pepper, and a little salt. Stir well and cook for several minutes so the spices become aromatic.
Add the Fish
- Carefully place the lightly seared fish pieces into the simmering gravy. Spoon some gravy over the fish rather than stirring aggressively, as fish can break apart easily.Cover and simmer gently for approximately 8–12 minutes, depending on the thickness of the fish pieces.
Finish the Curry
- Sprinkle garam masala and fresh coriander over the curry. Taste and adjust the salt, spice, or acidity as needed.Allow the curry to rest for 5 minutes before serving. This gives the flavors time to come together.
Notes
- Choose a firm fish that can withstand simmering without falling apart.
- Fresh fish generally provides the best texture and flavor.
- Do not over-marinate the fish in lemon juice, as excessive acidity can affect its texture.
- Lightly searing the fish is optional but can help create additional flavor.
- Avoid vigorous stirring once the fish is added to the curry.
- Adjust the water according to your preferred gravy consistency.
- Coconut milk is optional and creates a richer, smoother curry.
- The curry often tastes even better after resting for several minutes before serving.