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Fish Curry Recipe

Indian · Main course · 40 min total

A fragrant and spicy fish curry made with coconut milk and tamarind, perfect for a comforting weeknight dinner.

Ingredients

• 500 g firm white fish fillets (e.g., cod, tilapia), cut into chunks
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green chilies, slit
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili powder
• 1/2 cup tomato puree
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon tamarind paste
• Fresh cilantro for garnish

Instructions

1. Marinate fish chunks with turmeric and salt; set aside for 10 minutes.
2. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and dried red chilies; let them splutter.
3. Add onion and sauté until golden brown. Add garlic, ginger, and green chilies; cook for 2 minutes.
4. Add ground coriander, ground cumin, and red chili powder; stir for 30 seconds.
5. Add tomato puree and cook until oil separates, about 5 minutes.
6. Pour in coconut milk and water; bring to a simmer. Add tamarind paste and stir.
7. Gently add fish chunks to the curry; cook for 8-10 minutes until fish is cooked through.
8. Garnish with fresh cilantro and serve hot with rice or bread.

Tips

• Use any firm white fish; avoid delicate fish that may fall apart.
• Adjust green chilies to taste for spice level.
• Curry thickens upon cooling; add a splash of water when reheating.

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