You’re in the right place for an easy fish curry recipe.
I remember my first fish curry vividly. It felt like a daring choice at the time and it intrigued me. Without a doubt it was the most flavoursome and aromatic dish I have ever eaten. I was a convert.
This South Indian style easy fish curry is quite different to the fish masala I ate that day, but it keeps with it the qualities I saw in that first fish curry. It’s aromatic and flavourful, but it certainly won’t out spice you. It’s complex and deep, yet can be on the table in under fifteen minutes. The fish is melt in your mouth tender and bursting with the notes of the curry.
It’s a simple recipe to make in large quantities and is sure to impress your guests. I urge you to give this a go, I’m sure you’ll love it as much as we do.
- 1tsp Coconut oil (or groundnut)
- 2 Onions, finely sliced
- 3 Garlic cloves, minced
- 1 tbsp Minced ginger
- 2 Green chillies
- 1½ tsp Mustard seeds
- 20 Curry leaves
- 2tsp Turmeric
- 1tsp Fenugreek
- 400ml Coconut milk
- 300g chopped tomatoes, drained if tinned
- 500g Firm white fish - Basa, hallibut, sole, cod, haddock, catfish
- Handful of chopped spinach
- With a large pan on medium heat, add the coconut oil and allow it to liquify. Fry the Onion, garlic, ginger, chilli, mustard seed and curry leaves. Once the onions become translucent and the mustard seeds have popped, stir in the fenugreek and turmeric.
- Add the coconut milk and tomatoes and bring to a steady simmer. Once simmering, cut the fish in to chunks and poach in the liquid. Once the fish is white throughout check the seasoning, stir in the chopped spinach and it is ready to serve.
Emma | Fork and Good says
I’ve never had a fish curry, but this looks really tasty. I love curry in general, so gunna give this a go!
Persephone says
This looks great- I normally just go for a chicken curry, but looking forward to trying this as a more summery alternative!
Natasha says
I tried this curry and it was delicious, as well as so simple! Thanks for the recipe.
Vicki Higham says
Thanks for letting me know how it turned out- I’m so pleased you like it. It’s one of my favourite quick weeknight meals 🙂
Heather says
My husband is the cook in the house but I have been playing around with curry dishes. Although it turned out a bit spicey, I got approval on this recipe. I used Serrano peppers but I will skip those next time. I also made my own almond milk and used that instead of coconut milk.
Where do buy get Curry Leaves? I thought curry was just a blend of spices? I substituted the curry leaves for some curry spices I mixed up.
Vicki Higham says
Hi Heather. It’s so tough to write recipes with fresh chilli in as every one gives a different heat. I’m glad it still got your Husband’s approval though!
Ah curry leaves are entirely different to garam masala (curry powder as we know it). They’re normally found dried in the spice section of the Supermarket. Where are you based? Tesco stock them as part of their speciality range. Let me know which supermarkets you have near by and I’ll check for you.
Ceri Wilkinson says
This is a favourite in our house, but can see how to add a star rating? Lovely recipe. Thank you.