Fish Curry
A traditional Indian fish curry that is rich in spices and flavor, making a comforting meal that brings the essence of Indian cuisine to your home table.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the vegetable oil in a pan over medium heat.
- 2
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 3
Stir in the chopped onion and sauté until it turns golden brown.
- 4
Add the ginger-garlic paste and cook for another minute, stirring constantly.
- 5
Incorporate the chopped tomatoes and cook until they soften, about 5 minutes.
- 6
Sprinkle in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the onion and tomatoes.
- 7
Add the fish fillets gently to the pan, coating them with the spice mixture.
- 8
Pour in the coconut milk and stir carefully to avoid breaking the fish apart.
- 9
Season with salt to taste and let the curry simmer for 10-12 minutes, until the fish is cooked through and flaky.
- 10
If desired, garnish with fresh cilantro before serving.
Cook notes
Tips
Use fresh fish for the best flavor and texture.
Adjust the amount of chili powder based on your heat preference.
Always taste before adding more salt.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop to avoid breaking the fish apart.
- Do not freeze, as the texture of the fish will change.
Substitutions
- Use vegetable broth instead of coconut milk for a lighter version.
- Swap out fish for tofu or chickpeas for a plant-based option.
- Replace fresh ginger and garlic with 1 tablespoon of minced ginger-garlic paste.
What to Serve With
- Steamed basmati rice
- Naan or chapati
- A side of cucumber raita
Common Mistakes
- Overcooking the fish can make it tough and rubbery.
- Not allowing the spices to cook long enough can result in a bland flavor.
- Skipping the simmer step can make the fish undercooked and not infused with the curry flavors.
Recipe FAQ
What type of fish is best for this curry?
Firm white fish like tilapia or cod works best as it holds up well in the curry.
Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add green chilies for extra heat.
Is there a vegetarian version of this dish?
Yes, you can replace the fish with vegetables or tofu for a vegetarian curry.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Fish Curry?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Butter Chicken
Tender chicken simmered in a silky tomato, butter, cream, and garam masala sauce.
Masala Dosa
A crisp rice crepe filled with turmeric potatoes, onion, mustard seeds, and curry leaves.
Chana Masala
A tangy chickpea curry with tomato, onion, ginger, garam masala, and cilantro.