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Fish Curry

User Rating 5 Star Rating (2 Reviews)


Fish curry
Raitank/Flickr/CC BY 2.0
This curry is truly delicious! I say so with such confidence because I grew up eating it - this is my mom's recipe. The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.


  • 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh)
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tbsp mustard seeds
  • 2 tbsps cumin seeds
  • 8 dry red chillies
  • 1 tsp paanch phoran seeds (see recipe below)
  • 10-12 curry leaves
  • 1 large onion ground to a paste
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 large tomatoes cut into cubes
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 3-4 tbsps coconut powder
  • Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
  • 2 cups hot water
  • Salt to taste
  • Chopped coriander to garnish


  • Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
  • Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
  • Heat the oil in a wide heavy-bottomed pan and add the paanch phoran (see recipe here) and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
  • Add the ginger and garlic pastes and fry for 3-4 minutes.
  • Add the tomato and spice paste and fry till the oil begins to separate from the masala.
  • Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
  • Bring the gravy to a boil and then simmer.
  • Gently add the fish to this gravy and cook till done.
  • Garnish with chopped coriander and serve hot with plain boiled rice.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Fish Curry Heaven, Member dwight_a

Just ate my third helping and am eyeing the remainder. I had to make it without the curry leaves (never seen them in our town) and don't know what they would have added, but if this could be any better it would likely be my undoing. My teenage son loved it too and he is pretty darned picky. Had to use north atlantic cod, and it was great. Thanks! In tasting the garam masala I immediately thought ""spice cookies!"" so now it is time to whip up dessert!

4 out of 7 people found this helpful.

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