Fish Curry Recipe (Indian Fish Masala)

Hey there! Welcome to my kitchen. Today, I’m so excited to share a recipe that is pure comfort food for me: a classic Masala Fish Curry.

There’s just something about a good fish curry. It’s like a warm hug in a bowl. It’s that perfect mix of amazing spices, tangy tomatoes, and fish so tender it just melts in your mouth, all swimming in a rich, savory sauce. It’s the kind of meal that makes a regular Tuesday feel special.

If you travel along the coast of India, you’ll find a million different ways to make this dish. Down south, it’s all about creamy coconut milk and tangy tamarind. In Bengal, they love the sharp kick of mustard oil.

My version? It’s a happy medium, inspired by all the amazing home cooks I’ve learned from over the years. It has that classic North Indian base—onions, ginger, garlic, tomatoes—but I love adding a little coconut for that creamy, coastal vibe.

This isn’t a fussy recipe. It’s forgiving. It’s perfect for a weeknight dinner but totally impressive enough for when you have friends over.

So, let’s get started!

So, What’s the Plan?

Before we jump in, here’s a quick look at what we’re doing. I’ve broken it all down into simple stages so you can cook with confidence.

Prep and Cook Time: You’ll need about 10 minutes to get things ready and another 30 minutes to cook. The good news? You’ll have an incredible meal on the table in under an hour. Seriously.

Servings and Scaling: This recipe is perfect for 3 people. Need to feed a bigger crew? No problem at all. Just double or triple everything. I made a little chart to help you out.

Difficulty Level: I’d call this one super easy. If you can chop an onion and use a blender, you can absolutely nail this dish.

Equipment Needed: You probably have all this stuff already:

• A wide pot or pan (a Dutch oven is great)
• A separate frying pan
• A blender (an immersion blender works, too!)
• The usual suspects: knife, cutting board, spoons.

A Little Secret for Busy Nights: You can totally get ahead on this. Make the onion-tomato masala paste up to 3 days in advance and just keep it in the fridge. When you’re ready to eat, the rest of the cooking takes only 15 minutes. Easy peasy.

Scaling Your Fish Curry

Servings	Fish	Onions (for paste)	Tomatoes	Water
3 (Original)	½ kg (1.1 lbs)	2 medium	2 medium	~1 ¼ cups
6	1 kg (2.2 lbs)	4 medium	4 medium	~2 ½ cups
9	1.5 kg (3.3 lbs)	6 medium	6 medium	~3 ¾ cups
A quick note: Everyone likes their spice level differently, so just adjust to your taste when you’re making a bigger batch.

What You’ll Need (The Good Stuff)

The magic of any curry is in its ingredients. Let’s talk about what we’re using and why.

For the Fish Marinade:

This first step is all about flavor. It gets the fish ready and gives it a great texture.

• Fish: You’ll need about ½ kg (1.1 lbs) of a firm, white fish.¹ Tilapia, Cod, or Halibut work great. The goal is to use something that won’t turn to mush in the sauce.
• The Rest: We’ll coat the fish in a simple mix of ginger-garlic paste, turmeric, Kashmiri red chili powder, and salt.² This little step is key—it gets rid of any “fishy” smell and packs in flavor from the very start.

For the Masala Paste (The Heart of the Dish):

This is where all that incredible flavor comes from.

• The Base: We’ll start by toasting some cumin seeds in oil. Then we’ll cook down some onions until they’re sweet, followed by ginger-garlic paste and ripe tomatoes.
• The Spices: More Kashmiri red chili powder for that beautiful color, a little turmeric, and some optional fennel seeds for a hint of sweetness.
• For the Creaminess: Here you have a choice! You can use grated fresh coconut, rich coconut milk, or a handful of cashew nuts. They all work. Cashews will make your curry incredibly creamy, while coconut gives it a more traditional, beachy flavor.

For Finishing the Curry:

These are the final touches that bring it all together.

• A little more oil.
• A sprig of fresh curry leaves (trust me, don’t skip these—they add an amazing aroma).
• A green chili, slit lengthwise, for a little fresh heat.
• Garam masala, which we add right at the end to keep its flavor bright.³
• And of course, some water to get the sauce to that perfect consistency.

Step-by-Step: Okay, Let’s Get Cooking!

Alright, grab a drink, put on some music, and let’s do this.

Stage 1: Marinate & Sear the Fish

First things first, let’s give that fish some attention. In a bowl, gently toss your fish pieces with the ginger-garlic paste, turmeric, Kashmiri chili powder, and salt. Make sure every piece gets a nice light coating. Let it hang out for at least 10 minutes.

Now, here’s a tip I learned that makes a huge difference. We’re going to give the fish a quick sear.

Heat a tablespoon of oil in a flat pan over medium-high heat. Place the fish pieces in the pan, making sure not to crowd them.

The goal? Not to cook it all the way through. We just want to sear it for 2-3 minutes on each side. You’re looking for a light golden color. This helps the fish hold its shape in the curry later. Once seared, gently take the fish out and set it aside.

Stage 2: Build that Golden Masala Paste

In the pot you’re going to make the curry in, heat a tablespoon of oil. When it shimmers, toss in the cumin seeds. Listen for them to sizzle and pop. It only takes a few seconds.

Immediately add your sliced onions. Now, be patient here. Don’t rush this part! You want to cook them until they turn a beautiful light golden brown. This brings out their natural sweetness and takes about 5-7 minutes.

Next, stir in the ginger-garlic paste and cook for about 30 seconds until you can’t smell the raw garlic anymore. Add the chopped tomatoes and salt. The salt helps the tomatoes break down. Cook until they’re completely soft and mushy. You’ll see the oil start to separate from the mixture.

Now add your coconut (or cashews), fennel seeds, red chili powder, and turmeric. Stir and fry for another minute. Your kitchen should smell absolutely incredible right now!

Turn off the heat and let the mixture cool for a bit. Then, scoop it into a blender with a little splash of water and blend until it’s a smooth, bright orange paste.

Stage 3: Bring It All Together

Wipe out your pot and add the last bit of oil over a low flame. Once it’s warm, add the curry leaves and the green chili. They’ll pop and crackle. Be ready! Immediately pour in that gorgeous masala paste you just made.

Add the garam masala and give it a good stir. Cook the paste for another minute. This is your chance to taste it and adjust the salt or spice.

Pour in the water, stir everything together, and bring the sauce to a gentle boil. Let it simmer for a few minutes until it thickens up a bit.

Time for the grand finale. Gently slide your seared fish pieces into the bubbling sauce. No aggressive stirring! We want to keep those pieces whole. A gentle nudge is all you need.

Cover the pot and let it cook on medium-low heat for about 5-7 minutes. Fish cooks fast! You’ll know it’s done when it looks plump and flakes easily. Just be careful not to overcook it.

Make It Your Own

This recipe is a great starting point. Feel free to play around with it!

• Dietary Tweaks: The recipe is already gluten-free! If you need it to be dairy-free, just stick with the coconut options instead of cashews. Obviously, you can’t make a vegan fish curry, but this sauce is amazing with chickpeas, firm tofu, or roasted veggies like cauliflower.
• Spice Control: You’re in charge of the heat. For a milder curry, leave out the green chili. For a fiery one, add more green chilies or a pinch of regular hot chili powder.
• Weeknight vs. Fancy: In a hurry? You can skip searing the fish and just poach it directly in the sauce (just be extra gentle). For a special occasion, finish the curry with a swirl of coconut cream and some crispy fried onions on top.
• Seasonal Ideas: In the summer, add a few pieces of raw green mango to the sauce for a tangy kick. In the winter, you could add hearty veggies like potatoes to the gravy before the fish goes in.

How to Serve and Store Your Masterpiece

Enjoying the curry is just as important as cooking it.

On the Plate: Ladle the curry into shallow bowls. Put a nice piece of fish right on top. Sprinkle with fresh chopped cilantro. Boom. Beautiful.

Best Sidekicks: This curry was made for fluffy steamed Basmati rice. It’s also fantastic with naan or parathas for scooping up every last drop of that delicious sauce. A simple cucumber and onion salad on the side is a perfect, cooling contrast.

Storage and Reheating: Leftovers are a treat! The flavors get even better the next day. Store it in the fridge for up to 2 days. To reheat, just warm it up gently in a pan on the stove. I’d avoid the microwave—it can make the fish tough.

You can also make the masala paste ahead of time and freeze it in an ice cube tray for quick curry nights!

I really hope you enjoy making this dish as much as I do. Happy cooking!

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