Fish Curry Recipe
Traditional curry sauce blended with onion, garlic, ginger, herbs, and spices in a medium-thick sauce.
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Ingredients
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For the fish
For the curry sauce
Method
For the fish
- 1
Prep and marinate fish
Pat the fish fillets dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp turmeric. Drizzle with 1 tbs lime juice and let sit while you begin the sauce (10–15 minutes).
- 2
Sear the fish
Heat 2 tbs vegetable oil in a large skillet over medium-high heat. When hot, add fillets and sear 2–3 minutes per side until lightly golden but not fully cooked through (they will finish cooking in the sauce). Transfer to a plate and keep warm. Reserve any juices in the pan.
For the curry sauce
- 3
- 4
- 5
Bloom the spices
Stir in ground coriander, cumin, turmeric, paprika and garam masala. Cook 30–45 seconds, stirring continuously so the spices bloom and do not burn.
- 6
Tomato base
Add 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the crushed tomatoes and 1/2 cup stock, stir to combine, and bring to a gentle simmer. Reduce heat to medium-low and simmer 8–10 minutes to reduce slightly and concentrate flavors.
- 7
Finish the sauce
Stir in 1 cup coconut milk and 1 tsp sugar. Simmer gently 4–6 minutes until the sauce is medium-thick and creamy. Taste and adjust seasoning with 1 tsp salt and 1/4 tsp black pepper.
- 8
Combine fish and sauce
Gently nestle the seared fish fillets into the simmering sauce. Spoon sauce over the tops. Cover and simmer on low 4–6 minutes more (depending on thickness) until fish is opaque and flakes easily. Avoid vigorous boiling so the fish stays tender.
- 9
Serve
Carefully transfer fish and sauce to a serving dish or serve directly from the pan. Sprinkle with chopped cilantro and serve with lime wedges. Serve with steamed rice or flatbread.