Description
This Indian Fish Curry is a comforting and authentic dish, perfect for weeknight dinners or special occasions. It features tender white fish simmered in a rich gravy of toasted spices, coconut milk, and tangy tamarind. The aroma of this curry will transport you to coastal India, offering a taste of tradition and warmth.
Ingredients
- 500g firm white fish fillets (like cod, tilapia, or haddock)
- 2 tablespoons oil (vegetable or coconut oil)
- 1 medium onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies, slit
- 1 large tomato, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prep the Fish: Wash the fish gently under cold water and pat it dry. Optionally, marinate with a pinch of turmeric and salt for 10–15 minutes.
- Build the Flavor Base: Heat oil in a deep skillet or saucepan over medium heat. Sauté the chopped onion until soft and golden, about 6–8 minutes. Stir in the ginger and garlic paste, cook for 1–2 minutes until aromatic.
- Add Spices and Tomatoes: Add the green chilies, turmeric, coriander, and chili powder. Stir until spices bloom. Add the chopped tomato and cook until it forms a thick paste, about 5 minutes.
- Stir in Coconut Milk and Tamarind: Lower the heat. Pour in the coconut milk, stirring to combine. Add the tamarind paste and salt. Simmer gently for 5–7 minutes until fragrant and slightly thickened.
- Cook the Fish: Gently add the fish fillets to the curry. Cover and cook for 8–10 minutes, or until the fish flakes easily. Finish with garam masala and chopped cilantro.
- Serve Hot: Serve the Indian Fish Curry steaming hot with basmati rice or flatbread.
Notes
- You can substitute coconut milk with a thinner coconut cream for a richer texture.
- If using frozen fish, thaw completely and pat dry before cooking.
- This dish pairs well with cucumber raita or a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: N/A
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