Fish Curry Recipe

Prep and marinate fish

Pat fish fillets dry and cut into 1-1.5 inch pieces if large. In a bowl combine 1 tsp salt, 1 tsp turmeric powder and 1 tbsp lemon juice. Toss pieces gently to coat. Set aside to marinate for 15 minutes while you prepare the rest.

Make the paste

Place roughly chopped onion (1 cup), garlic (4 cloves), ginger (1 tbsp), green chilies (2) and coriander stems (2 tbsp, if using) into a blender or food processor with 2 tbsp water. Blitz to a smooth or slightly coarse paste (about 30–60 seconds). Scrape down sides and set paste aside.

Prepare dry spices

Measure out dry spices (mustard seeds 1 tsp, cumin seeds 1 tsp, coriander powder 1 tsp, red chili powder 1 tsp, garam masala 1/2 tsp, ground fennel 1/2 tsp and 1 tsp salt) and have them ready next to the stove. These will be added in stages during cooking.

Temper whole spices and cook paste

Heat 2 tbsp oil in a wide skillet or heavy saucepan over medium heat until shimmering. Add mustard seeds and cumin seeds and cook 20–30 seconds until they start to pop and become fragrant (reduce heat if they brown too fast). Add the prepared onion-garlic-ginger paste and sauté on medium-low for 6–8 minutes, stirring occasionally, until the raw smell is gone and the paste darkens slightly.

Add powdered spices and tomatoes

Stir in coriander powder (1 tsp), red chili powder (1 tsp) and ground fennel (1/2 tsp). Cook 1 minute to bloom the spices. Add the chopped/crushed tomato (1 cup) and 1 tsp salt (for the curry). Increase heat to medium and simmer, stirring, for 6–8 minutes until tomatoes break down and oil begins to separate slightly from the masala.

Add coconut milk and simmer

Reduce heat to medium-low. Pour in 1 cup coconut milk (or yogurt thinned with 1/4 cup water if using). Stir to combine and bring to a gentle simmer. Add 1/2 cup water or fish stock to reach desired consistency. Simmer gently for 4–5 minutes to meld flavors. Taste and adjust salt or heat now.

Cook the fish in the sauce

Carefully add the marinated fish pieces to the simmering curry in a single layer if possible. Spoon sauce over the pieces. Cover and simmer gently (avoid vigorous boiling) for 6–8 minutes depending on thickness, or until fish is opaque and flakes easily with a fork. Turn pieces once halfway through if desired. Do not overcook — fish will continue to cook slightly after removing from heat.

Finish and serve

Sprinkle 1/2 tsp freshly ground black pepper and 2 tbsp chopped cilantro over the curry. Give it a final gentle stir. Remove from heat and rest 2 minutes. Serve hot with lime wedges (2) on the side. This fish curry pairs well with steamed rice, rotis, or crusty bread.