Fish Curry Recipe

Prep and Marinate Fish

Pat the cod fillets dry with paper towel. Cut into 1- to 1.5-inch pieces if large. Sprinkle 1 tsp salt, 1 tsp turmeric and 1 tbsp lime juice over the fillets. Gently toss to coat and set aside to marinate for 10–15 minutes while you prepare the sauce.

Heat 3 tbsp vegetable oil in a wide skillet or medium saucepan over medium heat. When oil is shimmering, add 1 tsp mustard seeds. When they begin to pop (10–20 seconds), add 1 tsp cumin seeds and let them sizzle for 5–10 seconds.

Add 2 cups thinly sliced onions and a pinch of salt. Sauté, stirring occasionally, until onions are soft and light golden (8–12 minutes). If onions begin to brown too quickly, lower the heat.

Stir in 1 tbsp grated ginger, 1 tbsp minced garlic and 1 slit green chili (optional). Cook for 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Lower heat slightly and add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder and 1/2 tsp garam masala. Toast the spices in the onion mixture for 30–45 seconds to release aroma, stirring constantly.

Add 1 cup chopped tomatoes and 1 tsp tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil/juices separate slightly from the mixture, about 6–8 minutes. If the mixture becomes too dry, add a splash of water.

Pour in 1 cup water and stir to combine. Bring the sauce to a gentle simmer and taste; add 1/2 tsp salt (adjust to preference). Let simmer for 4–5 minutes so flavors meld and sauce thickens slightly.

Gently add the marinated cod pieces to the simmering sauce, submerging them so they cook evenly. Cover the pan and simmer on low for 6–8 minutes, or until fish is opaque and flakes easily with a fork. Avoid stirring vigorously to keep fillets intact.

Uncover, stir very gently to coat fish with sauce, then stir in 1/2 cup coconut milk. Cook uncovered on low for 1–2 minutes to heat through—do not boil aggressively after adding coconut milk to prevent curdling.

Finish with 1 tbsp lime juice and sprinkle 2 tbsp chopped fresh cilantro. Gently fold once to combine. Taste and adjust salt or lime as needed.

Serve hot with steamed rice, flatbreads or as part of a seafood platter.