If you’re craving something warm, comforting, and bursting with rich flavors, this authentic fish curry recipe is exactly what you need. Fish curry is a staple in many coastal Indian households, known for its robust spices, tangy gravy, and tender fish pieces. Whether you’re a seafood lover or just exploring Indian cuisine, this homemade fish curry is a perfect dish to impress your taste buds and guests alike.

What is Fish Curry?

Fish curry is a traditional South Asian dish made with fresh fish simmered in a spicy, tangy sauce. It’s typically served with rice or Indian bread like roti or naan. Different regions in India have their own variations—Goan fish curry uses coconut milk, Bengali fish curry (machher jhol) is mustard-based, and Kerala fish curry often includes tamarind and curry leaves.

This recipe offers a balanced, easy-to-follow version that combines rich Indian spices with simple ingredients, resulting in a flavorful, restaurant-style fish curry at home.

Ingredients for Fish Curry

Here’s what you’ll need for this mouthwatering fish curry recipe. All ingredients are easily available at your local grocery store or Indian market.

For the Fish:

• 500 grams (about 1 lb) of firm white fish (like tilapia, cod, kingfish, or snapper), cut into chunks

• 1/2 teaspoon turmeric powder

• Salt to taste

• Juice of 1/2 lemon

For the Curry:

• 2 tablespoons cooking oil (mustard oil or vegetable oil preferred)

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 medium tomatoes, pureed or finely chopped

• 1 green chili, slit (optional for extra heat)

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• 1 cup water (adjust as needed)

• Fresh coriander leaves for garnish

Step-by-Step Instructions

1. Marinate the Fish

Start by marinating the fish pieces with salt, turmeric, and lemon juice. Let them rest for 15–20 minutes. This not only removes any fishy odor but also gives a great base flavor.

2. Sear the Fish 

Heat 1 tablespoon of oil in a non-stick pan. Lightly fry the marinated fish on both sides for about 2 minutes per side until slightly golden. This step helps the fish hold its shape better when simmered in the curry.

3. Prepare the Curry Base

In the same or a clean pan, heat the remaining oil. Add cumin seeds and let them splutter for a few seconds. Add chopped onions and sauté until they turn golden brown. This step brings sweetness and depth to the curry.

Next, add the ginger-garlic paste and sauté until the raw smell disappears—about 1 minute.

4. Add Tomatoes and Spices

Now add pureed or chopped tomatoes and cook until the oil separates from the masala, which takes around 5–7 minutes on medium heat. Stir occasionally to avoid burning. Add turmeric, red chili powder, coriander powder, and salt. Mix well and let the masala cook for another 2 minutes. You can add a splash of water to prevent the spices from sticking.

5. Add Water and Simmer

Pour in about 1 cup of water, depending on how thick or runny you want your curry. Stir everything together and bring the curry to a gentle boil.

6. Add the Fish

Carefully place the fish pieces into the curry. Cover and let it simmer on low heat for 8–10 minutes, or until the fish is cooked through and flaky. Avoid stirring too much to prevent the fish from breaking apart.

7. Finish with Garam Masala and Coriander

Once the fish is cooked, sprinkle in the garam masala and chopped coriander leaves. Turn off the heat and let the curry sit covered for a few minutes. This helps the flavors meld beautifully.

Tips for the Best Fish Curry

• Use Fresh Fish: Fresh or thawed-from-frozen white fish works best. Avoid delicate fish as they may break apart.

• Control the Heat: Adjust chili levels to your spice tolerance. You can also add coconut milk for a milder version.

• Let It Rest: Like many Indian curries, fish curry tastes better after resting for a while. The spices deepen and the fish absorbs more flavor.

• Regional Twist: Add coconut milk for a Goan-style fish curry or mustard paste and potatoes for a Bengali version.