Fish Curry
Fish Curry
5 from 15 votes
Engulf your senses in the rich flavours of fish curry, a culinary masterpiece steeped in history. Prepare for a delightful journey, walking you through the symphony of ingredients and techniques that lend this recipe its irresistible charm.
Fish Curry

Fish curry is a delightful dish that brings together the richness of spices with the tenderness of fish. Originating from coastal regions, this recipe has been perfected over generations to create a harmonious blend of flavors.

While it may seem daunting at first, I assure you, it’s simpler than you think. With a handful of ingredients and easy-to-follow steps, you’ll be able to whip up a delicious fish curry right in your kitchen.

The key to a great fish curry lies in the balance of spices and the freshness of the fish. By sautéing garlic and onions to golden perfection, then adding tomatoes and a mix of spices like chilli powder and turmeric, we create a flavorful base for the dish.

The fish, gently simmered in this fragrant concoction, absorbs all the delicious flavors, resulting in a dish that’s both comforting and satisfying.

Don’t be intimidated by the idea of making fish curry at home. With a bit of patience and a willingness to experiment, you’ll soon find yourself creating restaurant-quality dishes right in your own kitchen.

Expert Tip: Be careful not to overcook the fish, as it can become tough and rubbery. Cook the fish just until it’s opaque and flakes easily with a fork for the best results.


Oil: The oil is our first player on the field. It is more than a cooking medium in this recipe; it is a carrier, a vehicle that infuses the flavours of all the spices into the fish.  

While any cooking oil would work, mustard oil, often used in Indian cuisine, adds a unique sharpness and depth that beautifully complements the spices. However, if you’re looking for a milder flavour, vegetable or canola oil would be an excellent alternative. 

Garlic Paste: Its robust, sharp taste serves as a strong foundation for our curry, and the paste form ensures it infuses seamlessly into the oil, spreading its flavour evenly. In a pinch, you can swap it with garlic powder or even finely chopped fresh garlic. 

Onions: The caramelized onions bring a hint of sweetness that tames the heat of the chillies, rounding off the flavours. Onions also lend a delightful texture to the curry, and their inherent sweetness is drawn out as they cook, complementing the spiciness beautifully. You can substitute it with shallots if you desire a more delicate flavour. 

Tomatoes: Tomatoes, with their acidic tang, add depth and balance to our curry, ensuring it doesn’t become overwhelmingly spicy. The pulpy texture helps to create a thick, rich gravy, which can be substituted with tomato puree for a smoother finish. 

Chilli Powder and Bullet Chillies: The fiery duo of chilli powder and bullet chillies bring in the signature heat that’s synonymous with Indian cuisine. But fear not, the spice levels are adjustable. If you prefer a milder curry, tone down the chilli powder, or pick a less spicy variety of chilli. 

Turmeric Powder: Known for its health benefits and vibrant colour, turmeric brings a subtle earthy bitterness, enhancing the complexity of flavours in our curry. It’s not easily substituted, but in a pinch, a small quantity of saffron could add a similar hue. 

Salt: This humble ingredient is a crucial taste enhancer, balancing and intensifying the flavours of all other ingredients. Though simple table salt works perfectly fine, sea salt or kosher salt could add a more nuanced flavour profile. 

Fish: The fish, it’s soft, flaky texture and mild taste perfectly soak up the spicy, tangy curry. While cod is used in our recipe, feel free to use any firm white fish of your choice. 

Coriander: The finishing touch, fresh coriander, adds a refreshing burst of flavour that contrasts and balances the heat of the curry. If you’re not a fan of coriander, fresh parsley can be used for a different, yet equally delightful, herbal note. 

Expert Tip: Use fresh fish for the best flavor and texture. Look for fish that smells fresh, with clear eyes and firm flesh.

Serving Suggestions

  • Pair your fish curry with steamed rice for a classic and satisfying meal. The fluffy rice helps to soak up the flavorful curry sauce, creating a comforting and filling dish.
  • Serve your fish curry with freshly baked naan bread for a delicious Indian-inspired feast. The warm and pillowy naan bread is perfect for scooping up the creamy curry sauce and enjoying every last bite.
  • For a lighter option, serve your fish curry with a side of crisp salad greens tossed in a tangy vinaigrette. The fresh and crunchy salad provides a refreshing contrast to the rich and spicy flavors of the curry.
  • If you’re feeling adventurous, why not try serving your fish curry over cooked quinoa or couscous for a nutritious twist? The nutty grains complement the curry beautifully and add an extra layer of texture to the dish.
  • Don’t forget to garnish your fish curry with a sprinkle of freshly chopped coriander and a squeeze of lemon juice for a burst of freshness and flavor. It adds the perfect finishing touch to your culinary masterpiece.

Expert Tip: Adjust the amount of chilli powder and bullet chillies according to your spice tolerance. You can always add more if you like it extra spicy or reduce the amount for a milder flavor.

Frequently Asked Questions

How long does it take to cook fish curry?

The cooking time for fish curry can vary depending on factors such as the type of fish used and the thickness of the fish fillets. Generally, it takes about 20-25 minutes to cook fish curry from start to finish.

Can I use any type of fish for this recipe?

Yes, you can use any firm-fleshed fish for this recipe. Popular choices include cod, tilapia, salmon, or halibut. Choose a fish that can hold up well in the curry sauce without falling apart.

Is fish curry spicy?

The level of spiciness in fish curry can be adjusted according to your preference. By controlling the amount of chilli powder and bullet chillies used, you can make the curry as mild or as spicy as you like.

Can I make fish curry ahead of time?

Yes, you can make fish curry ahead of time and store it in the refrigerator for up to 2-3 days. Reheat the curry gently on the stovetop or in the microwave before serving.

Can I freeze fish curry?

While fish curry can be frozen, it’s best to freeze it without the fish as fish tends to become mushy when frozen and thawed. Prepare the curry base without adding the fish, then freeze it in an airtight container for up to 2-3 months. Thaw the curry base in the refrigerator overnight, then reheat it on the stovetop and add the fish before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Fish Curry

Fish Curry

by Nabeela Kauser
Engulf your senses in the rich flavours of fish curry, a culinary masterpiece steeped in history. Prepare for a delightful journey, walking you through the symphony of ingredients and techniques that lend this recipe its irresistible charm.
5 from 15 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 265 kcal


  • 100 ml Oil
  • 1 tsp Garlic Paste
  • 3 Onions
  • 3 Tomatoes
  • 1 tsp Chilli powder
  • 2 tsp Turmeric Powder Haldi
  • 1 tsp Salt
  • 500 g Fish
  • 2 Bullet Chillies
  • 1 handful Coriander
  • 300 ml Water


  • In a pan heat up the oil and add the garlic paste and sauté for 1 minute until fragrant
  • Add the chopped onions and cook for 3-4 minutes until golden brown and soft
  • Add the chopped tomatoes and cook for 3-4 minutes until the tomatoes become soft
  • Add chilli powder, turmeric powder and salt then cook the spices for 4-5 minutes, adding the water to ensure the spices do not burn
  • As the spices cook cut the cod fish into chunks and gently mix then cook for 5 minutes until the fish is cooked
  • Add the finely chopped coriander and bullet chillies and cook until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Serve immediately and enjoy with fresh naan bread!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 265kcalCarbohydrates: 10gProtein: 18gFat: 18gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 446mgPotassium: 577mgFibre: 3gSugar: 5gVitamin A: 804IUVitamin C: 45mgVitamin D: 3µgCalcium: 37mgIron: 1mg
Keyword Cooking, Curry, Dinner, Fish, Food, Recipe, Spicy
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



Subscribe now to receive my latest recipes directly in your inbox. Stay up-to-date and never miss out!

Add your first comment to this post

Comments are closed.

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

More Recipes

Chinese Spring Rolls

Chinese Spring Rolls

Battered Fish

Battered Fish

Tuna Melt

Tuna Melt

Tuna Pasta Salad

Tuna Pasta Salad

Sweet Chilli Salmon

Sweet Chilli Salmon

Tuna Chickpea Curry

Tuna & Chickpea Curry