Flavorful Fish Curry Recipe

A quick and flavorful fish curry made with fresh spices, tangy tomatoes, and tender chunks of fish simmered in a rich, aromatic sauce. This easy recipe delivers bold flavor in every bite and pairs perfectly with steamed rice or warm roti.

Whether you’re looking to spice up a weekday dinner or impress guests with a restaurant-style dish, this recipe is sure to satisfy.

Flavourful Homemade Spice Blend Fish Curry Recipe

This is our homemade fish curry recipe, a family favorite that never fails to impress. Loved by our friends and family alike, this curry is full of bold, comforting flavors made with freshly ground spices and mustard oil. It’s a dish we often cook for gatherings and special meals, and it always disappears quickly from the table.

We enjoy this fish curry with soft roti or chapati, though it’s just as delicious with plain steamed rice. Whether served for a cozy family dinner or shared with guests, this curry brings warmth, flavor, and joy to every bite.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Indian

Calories: 330

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 kg base fish steak any white firm fish
• 1 tbsp ginger garlic paste can be adjusted as per your taste
• 1 cup mustard oil
• 1/2 tsp fenugreek seeds plus 1 tsp for tempering
• 1 tsp black or white mustard seed can be adjusted as per your taste
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp salt can be adjusted as per your taste
• 1 tsp turmeric powder plus 1/2 tsp for marination
• 1/2 tsp red chilli powder
• 1 medium onion finely chopped
• 1 cup tomatoes chopped
• 300 ml water can be adjusted
• fresh coriander leaves for garnish

Equipment

• 1 Cooking pot or Kadai
• 1 spatula
• 1 mortar and pestle set optional
• 1 marination bowl
• spice grinder

Method

 

1. Marinate the fish steaks with salt and turmeric powder. Set aside for 30 minutes.
   
2. Dry roast coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds in a pan until aromatic.
   
3. Grind them into a coarse powder using a mortar and pestle (or a mixer for finer powder).
   
4. In a kadai or deep pan, heat mustard oil until it just starts to smoke.
   
5. Reduce the heat slightly and fry the marinated fish pieces on both sides until light golden. Remove and set aside.
   
6. In the same oil, add 1 tsp fenugreek seeds and let them crackle. 
   
7. Add the chopped onions and fry until golden brown. 
   
8. Stir in the ginger-garlic paste and cook for 1–2 minutes. 
   
9. Add the roasted ground spice powder and stir well.
   
10. Add the turmeric and red chili powder mixed with a little water. Fry until the raw aroma disappears. 
    
11. Add chopped tomatoes and cook until soft and the oil separates. Splash in a little water as needed to prevent burning. Also, add the grounded dry fenugreek leaves (kasuri methi).
    
12. Pour in 300 ml water, bring the mixture to a boil, and let it simmer for 2–3 minutes.
    
13. Gently add the fried fish pieces back into the pot. Cover and cook for 10 minutes, allowing the fish to absorb the curry flavors.
    
14. Garnish with fresh coriander leaves and serve hot with plain rice or chapati.
    

Video

Notes

• Mustard Oil : Always heat mustard oil until it just starts smoking to remove its raw flavor
• Marination Tip: Marinating the fish with salt and turmeric not only seasons it but also helps remove the raw smell of fish.
• Oil Choice: Mustard oil gives the curry its authentic flavor, but if unavailable, you can use vegetable oil or sunflower oil (though the taste will differ).
• Spice Levels: Adjust the amount of red chili powder to suit your spice tolerance. For a milder curry, reduce it; for a fiery version, add green chilies.
• Preventing Sticking: Always fry fish on medium heat and avoid overcrowding the pan to prevent breaking or sticking.
• Gravy Thickness: For a thicker curry, simmer longer. For a lighter consistency, add more water.
• Serving Tip: This curry tastes best with plain steamed rice, roti, or chapati.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.