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Fish Curry Recipe (Indian Fish Masala)

Fish Curry Recipe
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Forget takeout! This easy Masala Fish Curry is pure comfort food. Think tender, flaky fish swimming in a rich, beautifully spiced tomato and onion gravy. It’s a restaurant-quality meal you can whip up on a weeknight.

Ingredients

Scale

For the Fish Marinade:

  • ½ kg (1.1 lbs) firm white fish (like Tilapia, Cod, or Halibut), cut into pieces
  • 1 tbsp Ginger-Garlic Paste
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • Salt, to taste

For the Masala Paste:

  • 3 tbsp Oil, divided
  • 1 tsp Cumin Seeds
  • 2 medium Onions, sliced
  • 1 tbsp Ginger-Garlic Paste
  • 2 medium Tomatoes, chopped
  • 2 tbsp Grated Coconut (or 2 tbsp Cashews, or ¼ cup Coconut Milk)
  • ½ tsp Fennel Seeds (optional)
  • 1 tsp Kashmiri Red Chili Powder
  • ¼ tsp Turmeric Powder

For Finishing the Curry:

  • 1 sprig Curry Leaves
  • 1 Green Chili, slit lengthwise
  • ½ tsp Garam Masala
  • ~1 ¼ cups Water
  • Fresh Coriander, for garnish

Instructions

  1. Marinate the Fish: In a bowl, gently mix the fish pieces with all the marinade ingredients. Let it sit for at least 10 minutes.
  2. Sear the Fish: In a flat pan, heat 1 tbsp of oil over medium-high heat. Sear the fish for 2-3 minutes per side until just lightly golden. Don’t cook it all the way through! Gently remove the fish and set it aside.
  3. Start the Masala: In a separate pot, heat another 1 tbsp of oil. Add the cumin seeds and let them sizzle. Add the sliced onions and sauté for 5-7 minutes until they turn a lovely light golden brown.
  4. Build the Base: Stir in the ginger-garlic paste and cook for 30 seconds. Add the chopped tomatoes and salt, cooking until they become completely soft and mushy.
  5. Spice and Blend: Add the coconut (or cashews), fennel seeds, chili powder, and turmeric. Fry for one more minute until fragrant. Let the mixture cool slightly, then transfer it to a blender with a splash of water and blend into a smooth paste.
  6. Assemble the Curry: In the same pot, heat the final 1 tbsp of oil on low. Add the curry leaves and slit green chili. When they crackle, pour in the blended masala paste.
  7. Simmer: Stir in the garam masala and about 1 ¼ cups of water. Bring the gravy to a gentle boil and let it simmer for 3-4 minutes to thicken slightly.
  8. Finish: Gently slide the seared fish into the gravy. Cover the pot and cook on low for 5-7 minutes, just until the fish is cooked through and flaky. Garnish with fresh coriander before serving.

Notes

  • Serving Suggestions: This curry is absolutely perfect with steamed Basmati rice or soft naan bread to soak up all that incredible gravy. A simple cucumber-onion salad on the side provides a cool, crisp contrast.
  • Tips & Tricks: Searing the fish first is the secret! It helps the pieces hold their shape and not fall apart in the curry. To save time on a busy night, you can make the masala paste up to 3 days ahead and store it in the fridge.
  • Storage & Reheating: Leftovers are fantastic, as the flavors get even better the next day! Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan on the stovetop. Avoid the microwave, as it can overcook the fish and make it rubbery.

Find it online: https://masaladiaries.com/fish-curry/