Fish Curry Recipe ( tilapia, salmon, or mackerel )
Ish curry is a flavorful and aromatic dish that features tender pieces of fish cooked in a spiced gravy. The gravy typically includes a blend of ingredients such as onions, tomatoes, garlic, ginger, and a variety of spices like turmeric, cumin, coriander, and chili powder. Coconut milk or tamarind is often added to the curry to give it a rich, creamy texture or a tangy flavor, depending on the regional style.
The fish is usually marinated briefly with salt and turmeric before being gently simmered in the gravy until it's cooked through, ensuring that it remains tender and flaky. Fish curry is a staple in many coastal regions, particularly in South Asia, where it’s served with steamed rice or flatbreads like roti or naan. The dish’s balance of spices, combined with the delicate flavor of the fish, makes it a comforting and satisfying meal.
Fish curry is a flavorful and aromatic dish that features tender pieces of fish cooked in a spiced gravy. The gravy typically includes a blend of ingredients such as onions, tomatoes, garlic, ginger, and a variety of spices like turmeric, cumin, coriander, and chili powder. Coconut milk or tamarind is often added to the curry to give it a rich, creamy texture or a tangy flavor, depending on the regional style.
- 500 fish g fillets or steaks (such as tilapia, salmon, or mackerel)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 cup 1 coconut milk or 2 tbsp tamarind paste dissolved in 1 cup water
- 2 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds (optional)
- Salt to taste
- 3 tbsp oil
- Fresh curry leaves (optional)
- Prepare the Fish
Clean the fish and cut it into pieces if necessary. Marinate the fish with a pinch of turmeric, red chili powder, and salt. Set aside for 15-20 minutes.
- Cook the Base
- Heat oil in a large pan. Add mustard seeds and let them splutter. If using, add fenugreek seeds and curry leaves, and sauté for a few seconds.
- Add the chopped onions and cook until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking for 2-3 minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
- Spice and Simmer
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- Add turmeric powder, red chili powder, cumin powder, and coriander powder to the onion-tomato mixture. Stir well.
- Pour in the coconut milk or tamarind water, and mix thoroughly. Bring the mixture to a boil.
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- Cook the Fish
- Gently add the marinated fish pieces to the boiling gravy. Reduce the heat and simmer for 10-15 minutes until the fish is cooked through and the flavors have melded.
- Adjust salt and consistency as needed. If the curry is too thick, add a bit of water.
- Garnish and Serve
- Once the fish is cooked, garnish with fresh coriander leaves or curry leaves.
- Serve hot with steamed rice, naan, or roti.
Servings 3
- Amount Per Serving
- Calories 307kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 109mg37%
- Sodium 744mg31%
- Potassium 711mg21%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 1.1g5%
- Sugars 2.7g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Fish Selection: Use firm fish that won’t break apart easily during cooking. Tilapia, cod, mackerel, and salmon are good choices.
- Marination: A short marination with turmeric and salt helps remove any fishy smell and adds flavor.
- Coconut Milk vs. Tamarind: Coconut milk gives the curry a creamy texture, while tamarind adds tanginess. Choose based on your preference or regional style.
- Cooking Time: Fish cooks quickly, so be careful not to overcook it, as this can make the fish tough.
- Spices: Adjust the level of spices according to your taste. You can add more or fewer green chilies depending on your heat tolerance.
