Indulge in the rich flavors of this authentic Indian Fish Curry, featuring tender fish, aromatic spices, and a luscious coconut-infused sauce. It's a comforting and delicious dish that pairs perfectly with plain rice, making it ideal for weeknight dinners or festive menus.
In a cast-iron casserole dish or wide saute pan, toast the coriander seeds, cumin seeds, and fenugreek seeds until aromatic, about 2 minutes. Transfer the seeds to a spice grinder, add dried coconut, and grind the mixture to a fine powder.
Add 1½ tablespoons of oil to the dish or pan and heat it over medium-high heat until shimmering. Add the chopped onions and saute until light golden brown and translucent, about 10 minutes. Add the grated ginger and garlic, and cook for an additional minute until fragrant.
Transfer the cooked onions to a food processor. Add the tomato sauce or chopped tomatoes to the food processor and process until the mixture is smooth but slightly coarsely.
Add the remaining oil to the dish and heat it over medium-high. Add the mustard seeds, cumin seeds, and fenugreek seeds. When the seeds begin to splutter, add the curry leaves and cook until aromatic, taking care not to burn the seeds, approximately 1 minutes.
Add the ground onion and tomato mixture to the dish and stir. Then add chili powder, turmeric, ½ teaspoon salt, green chilies, and half of the ground seed-coconut powder. Cook the mixture until it starts to bubble at the edges of the pot, stirring occasionally, about 2 minutes.
Stir in the tamarind paste, 1½ cups of water (adjust as needed), and garam masala (if using). Cover the dish with a lid, reduce the heat, and let it simmer for 20 to 30 minutes, stirring occasionally, until the sauce thickens. Adjust the tamarind, spices, and seasonings according to taste.
The consistency of the sauce should be similar to pasta sauce. Adjust with water if needed. Some oil will start to rise to the surface.
Add the coconut milk, remaining ground seed-coconut powder, stir and cook for a minute.
Carefully slide in the fish pieces. Gently swirl the dish to incorporate the ingredients, cover and let it simmer for 10 minutes until the fish turns almost opaque, cooking time will vary based on the thickness and type of fish.
Add half of the chopped cilantro and let it simmer for another 5 minutes until more oil trickles to the surface.
Avoid stirring too much to prevent breaking the fish. Garnish with remaining cilantro and serve it hot with steamed rice.
Notes
Frying the fishahead is optional but can help reduce the smell. Pat the fish dry, season with salt, chili powder, and turmeric, and fry in a heated skillet with oil. Only sear the top of the fish on both sides at high temperature, and don’t cook it through.
Adjust the amount of water added to the sauce based on the dish or pan being used and desired consistency. There is more evaporation when using a wide cast-iron dish. Start with 1 cup of water if using a different dish.
Fish
Different cuts of fish can be used, such as darne cut (steak cut) or boneless fillets. Darne cut (steak cut) is traditional for Indian fish curry. Bone-in fish holds the pieces better, but medium size pieces of boneless fish or fish fillet will work.
Adjust the cooking time based on the change in color (opaque) and texture (flakiness) of the fish. Do not overcook fish, or it will disintegrate into the sauce.
Firm fleshed fish varieties like salmon, trout, haddock, snapper, bass, cod, barramundi, etc, work best for fish curry. While white fish is milder and absorbs flavors well, fish with stronger flavors can also be used. Delicate fish may not hold its shape well.
Coconut: If you want to skip dried coconut, increase the coconut milk and vice-versa. If choosing only one coconut product, you can use ½ cup of coconut milk, desiccated coconut or flakes (ground into a powder), or fresh coconut (ground into a paste).
Kashmiri chili powder is milder, but you can use regular chili powder or adjust the amount to increase the spiciness. If using more souring agents like tamarind or lemon juice, more chili powder may be needed.
Finely chopped onions can be sauteed instead of blending for a more textured sauce. Ensure that the onions are very finely chopped.
Tamarind
Tamarind puree can be made by soaking dried tamarind in water, squeezing out the pulp, and discarding the seeds and fibers.
Ready-made pastes and concentrates are available online or at Indian and Asian grocery stores. Use a small amount as they are concentrated, and can make the curry very dark and intensely sour if you are not careful. Adjust the quantity as the sour taste develops during cooking. I start with 2 teaspoons and add more as needed.
A substitute for tamarind can be made by combining equal amounts of tomato ketchup and white vinegar. Check for other possible substitutes.
For more detailed information, expert tips, variations, serving suggestions, recipe FAQs, and more, refer to the blog post.