Have you ever wanted to make curry and then given up because the ingredients list looks long and complicated? Simple fish curry in India can be very elaborate with sauteed onions, ginger paste, garlic paste, chili powder, and curry leaves in spluttering mustard seeds, cumin seeds, and tamarind. Garnish with coriander leaves and green chilies. We Indians, indeed, love to make complicated curries with lots of different spices. Truth be told, we love playing with spices. And I love creating new blends, combinations, and exciting spice mixes. I get that from my mom. She always made her own spice mixes. I have a lot of non-Indian friends who often shy away from Indian food for obvious reasons. However, I have simplified some dishes on this blog for them, which they enjoy making.
Why make this curry?
It really doesn’t get easier than this. All you need is a good fish, curry powder, and a few other pantry staples like oil, salt, pepper, etc. This is a delicious curry. And you can control the level of spiciness with your choice of chili pepper. Or, you can also use sweet paprika instead. The best part is that fish cooks in less than 10 minutes, which means this dish gets done quicker than steamed rice. How cool is that?
Ingredients and Substitutes
Fish – I have used cod, but almost any fish, like haddock, tilapia, or seabass, will work for this dish. I like using white fish. Curry powder – Always pick a good brand of curry powder. These days, you can find these at most supermarkets in the spice aisle. You can also make your own curry powder. In fact, you probably already have the spices you need in your pantry. I like my curries red, so I use fewer teaspoons of turmeric in my curry powder and more chili powder. Coconut milk – Milk will keep it light, while coconut cream will be too thick for fish. And if coconut cream is all you have, use only 1/4 cup and add some water. Cilantro – This is the herb of choice with most Indian dishes, but you can also use parsley.
Step-by-step: Easy fish curry recipe
Wash, remove the scale, and clean the fish under clean running water. Then, cut the fish into four pieces. Pat dry with a paper towel.Pro tip – Depending on the type of fish you use, you may have pieces of fish of different sizes. My fish pieces were approximately 5 to 6 inches, serving four as we are four in the family. In a pan or skillet, over medium to low heat, add the oil and garlic. Saute for 30 sec. Then, add the curry powder, cayenne, or paprika – saute for another 30 seconds.Pro tip – Keep the heat low as necessary to prevent the garlic and spices from burning.
Next, add the coconut milk – and bring to a boil. Season with salt and pepper. Followed by cilantro or parsley.Pro tip – If the heat is high, the water will evaporate quickly. So, you can add 1/4 to 1/2 cup water if necessary. Cover and cook on medium heat for 5 minutes. Open, and gently lay the fish pieces in the gravy.Pro tip – We partially cook the gravy first to prevent the fish from overcooking.
Cover and cook for 4 minutes on one side. Flip the pieces and cook for another 3 to 4 minutes on the other side or until the fish is cooked. Turn the heat off. Garnish with more fresh cilantro. Serve over steamed rice.
Variations
You can deep fry the fish pieces before you add them to the curry. If you don’t have these spices, you can make a quick fresh masala with green chilies or red chilies, garlic cloves, coriander, cumin, and turmeric in a mortar and pestle to make a spicier curry. Stir fry the paste in oil, then add the fish fillets and simmer with a cup of water until done.
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Frequently asked questions
Creative ways to serve Indian fish curry
Curry bowl: Serve the Indian fish curry in a bowl with steamed rice or naan bread. Ladle the curry over the rice and add fresh herbs like cilantro or mint for garnish. This allows you to savor the rich curry flavors with a comforting and satisfying base. Fish curry tacos: Use Indian fish curry as a filling for tacos. Warm up tortillas and fill them with pieces of fish and a spoonful of curry. Top with shredded lettuce, diced tomatoes, sliced onions, and a squeeze of lime juice for a fusion twist. Fish curry wraps: Spread a layer of Indian fish curry onto a tortilla or flatbread, then add fresh vegetables like lettuce, cucumber, and tomato. Roll it up tightly and enjoy it as a flavorful, portable lunch or snack. Fish curry salad: Flake the cooked fish from the curry and use it as a protein topping for a vibrant salad. Combine mixed greens, sliced vegetables, and a tangy dressing. Arrange the fish on the salad for a light and refreshing meal. Curry-stuffed bell peppers: Cut the top off bell peppers and remove the seeds and membranes. Fill the peppers with the Indian fish curry and bake them in the oven until they are tender and the curry is heated. This creates a flavorful and visually appealing dish. Fish curry pizza: Use Indian fish curry as a sauce for a creative pizza with a unique twist. Spread the curry over a pizza crust and top it with pieces of cooked fish, sliced onions, and grated cheese. Bake until the crust is crispy and the cheese is melted for an Indian-inspired pizza experience. Curry-stuffed puff pastry: Cut puff pastry into squares or rectangles and fill them with a spoonful of Indian curried fish. Fold over the pastry to create turnovers or pockets, then bake until golden and puffed. These make for tasty and portable handheld treats alongside a bowl of curry sauce.
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