Indian Fish Curry

- Serves 4

Aromatic, tangy, and full of flavour, this Indian Fish Curry is a heartwarming dish that brings together the richness of coconut, the zing of tamarind, and the warmth of toasted spices. Perfect with steamed rice, this curry is made with chunks of firm white fish simmered gently in a spiced tomato-coconut gravy.

The recipe celebrates the balance of flavours—spicy, sour, and savoury—with ingredients like curry leaves, mustard seeds, cumin, fresh chili, and a touch of garam masala. Whether you’re using snapper, threadfin, grouper, or seabass, this dish is quick, healthy, and absolutely comforting.

A bowl of Indian fish curry with chunks of white fish simmered in a rich tomato and coconut gravy, garnished with fresh coriander leaves. Served with rice on the side.

Ingredients for Fish Curry

Fish marinade:
600g white fish, cut into 2-3" pieces (I used red snapper but any white fish like thread fin, grouper, mackerel or seabass also work. Salmon can also be used)
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder

Curry Ingredients:
13g dried tamarind paste
1/3 cup hot water
3 tablespoons coconut or olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 sprigs curry leaves
1 medium red onion, finely chopped
1/2 tablespoon ginger, finely minced or grated
3 cloves garlic, minced
1 fresh red chili padi, finely chopped
1/4 teaspoon turmeric powder
1/2 tablespoon coriander powder
1/4 teaspoon red chili powder, or to taste
3/4 teaspoon salt
250g tomato purée (use alce nero or grated ripe roma tomatoes)
1/2 teaspoon garam masala
1/4 cup coconut milk
1/4 cup chopped coriander leaves, for garnish

Recipe

Sprinkle fish with salt, turmeric and chili powder and set aside for about 15 minutes.
Place tamarind in a bowl along with 1/3 cup boiling hot water. Let it stand for 30 minutes, then using your fingers massage all the pulp out of the fruit. Squeeze solids and discard any leftover fibre and seeds.
Heat oil in a flat non-stick frying pan and fry fish on medium heat until slightly golden brown on both sides (about 2-3 minutes). Remove fish and set aside. Continue using the same oil to make curry.
Using the same pan on medium heat, drop in cumin seeds, mustard seeds, curry leaves, onion and fry for a few minutes until onion begins to soften. Add ginger, garlic, fresh chili and stir-fry until onion starts to brown.
Next add turmeric, coriander powder, red chili powder, salt followed by tomato puree.
Stir well and let it cook for about 10 minutes on medium heat until oil separates and sauce is smooth.
Add ½ cup water along with tamarind pulp. Stir well, bring to a boil. Add fish, cover and cook on low-medium heat for 5-10 minutes.
Finally add garam masala, coconut milk and coriander leaves. Bring to a boil. Serve with steamed rice.