When I first tried my hand at making Indian Fish Curry , I remember the kitchen filled with the rich aroma of spices blending into a comforting dish. There’s something incredibly satisfying about cooking a meal that reminds you of the bustling streets of India, right from your own kitchen.
To start, dive into my simple Roasted Cod with Curried Cream Sauce for another delicious take on spiced fish recipes.
Why you’ll love this recipe
- Quick and easy: You’ll have a delicious dish in just 45 minutes.
- Bursting with flavor: The combination of mustard, cumin, and coriander gives the fish an exotic taste.
- Healthy option: Packed with protein and healthy fats from the fish and cashews.
- Adjustable spice levels: Easily dial up or down the heat by tweaking the cayenne pepper.
- Perfect for family gatherings: This recipe can easily be doubled to feed a crowd.
- Delightful aroma: The smell of ginger and garlic cooking in the kitchen is sure to draw everyone in.
Ingredients
- 3 tablespoons oil, divided
- 2 teaspoons mustard
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt, divided
- 1 pound fish fillets (such as cod or tilapia)
- 1 onion, chopped
- 2 cloves garlic
- 1 inch fresh ginger, peeled
- 1/4 cup cashews
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/4 teaspoon turmeric powder
- 1 large tomato, chopped
- 1/2 cup broth (vegetable or fish)
- Fresh cilantro leaves for garnish
Step-by-step instructions
Instructions
1. Marinate the Fish
Mix 2 tbsp oil, mustard, black pepper, and ½ tsp salt in a shallow bowl.
Add the fish and coat well.
Cover and refrigerate for 30 minutes.
2. Make the Paste
Blend the onion, garlic, ginger, and cashews into a smooth paste while the fish marinates.
3. Preheat
Set your oven to 350°F (175°C).
4. Cook the Sauce
Heat the remaining 1 tbsp oil in a skillet over medium-low heat.
Add the cashew paste and cook for 1–2 minutes, until fragrant.
Stir in cayenne, the rest of the salt, cumin, coriander, sugar, and turmeric.
Cook for 5 minutes more.
Add the chopped tomato and broth, stirring to combine.
5. Assemble
Remove the fish from the marinade and discard any leftover marinade.
Place the fish in a baking dish and pour the sauce over it.
6. Bake
Cover with foil and bake for about 30 minutes, or until the fish flakes easily with a fork.
7. Serve
Garnish with fresh cilantro and enjoy.
Recipe tips & variations
- Adjusting spice levels: If you’re cooking for kids or spice-sensitive guests, reduce the cayenne pepper.
- Substitution options: Don’t have cashews? Almonds make a tasty alternative.
- Going vegetarian?: Replace the fish with firm tofu for a veggie twist.
- Ever wonder what colors turmeric can bring to your dishes?
- Keep an eye on the baking time; overcooking can dry out the fish.
Storage & reheating
You can store any leftovers of your Indian Fish Curry in an airtight container in the refrigerator for up to 3 days.
When reheating, I recommend using the microwave or a skillet over low heat — this helps retain the moisture and flavor. If you’ve got extra sauce, pour it over the fish before reheating to keep it juicy.
FAQs
What type of fish is best for Indian Fish Curry?
I typically go for cod or tilapia, as they hold up well to cooking and soak up the flavors beautifully.
Can I freeze Indian Fish Curry?
Yes, you can freeze it for up to a month. Just ensure it’s in an airtight container. Thaw overnight in the fridge before reheating.
Is there a way to make this dish creamier?
Absolutely! Stir in a splash of coconut milk to the sauce before baking for a creamy twist.
How can I make the dish spicier?
If you’re in the mood for extra heat, add more cayenne pepper or a few chopped green chilies to the sauce.
Recipes you may like
- Pan-Seared Rockfish : A delicious crispy option for fish lovers.
- Trader Joe’s Fish Recipe : Quick and comforting with easy-to-find ingredients.
- Hillbilly Fish Fry : Southern-style crunchy goodness that’s hard to resist!
Cooking this dish fills my home with a rich aroma that takes me right back to my grandma’s kitchen, where laughter and warmth were as abundant as the delicious curries she made. Enjoy making Indian Fish Curry , and let it become a staple in your family’s recipe book!
Print
Indian Fish Curry
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A delicious and aromatic Indian Fish Curry recipe filled with spices and flavors.
Ingredients
- 3 tablespoons oil, divided
- 2 teaspoons mustard
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt, divided
- 1 pound fish fillets (such as cod or tilapia)
- 1 onion, chopped
- 2 cloves garlic
- 1 inch fresh ginger, peeled
- 1/4 cup cashews
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/4 teaspoon turmeric powder
- 1 large tomato, chopped
- 1/2 cup broth (vegetable or fish)
- Fresh cilantro leaves for garnish
Instructions
- In a shallow glass bowl, mix 2 tablespoons of oil, mustard, black pepper, and 1/2 teaspoon of salt. Add the fish and turn to coat. Cover and refrigerate for 30 minutes to marinate.
- While the fish marinates, blend the onion, garlic, ginger, and cashews into a smooth paste.
- Preheat your oven to 350°F (175°C).
- Heat the remaining 1 tablespoon of oil in a skillet over medium-low heat. Add the cashew paste and cook for 1-2 minutes until fragrant.
- Stir in the cayenne pepper, remaining salt, cumin, coriander, sugar, and turmeric. Cook and stir for 5 minutes, then add the chopped tomato and broth, stirring well to combine.
- Remove the fish from the marinade, discarding any excess marinade. Place the fish in a baking dish and pour the sauce over the top.
- Cover the dish with foil and bake in the preheated oven for about 30 minutes, or until the fish flakes easily with a fork. Garnish with fresh cilantro before serving.
Notes
- Adjusting spice levels: If you’re cooking for kids or spice-sensitive guests, reduce the cayenne pepper.
- Substitution options: Don’t have cashews? Almonds make a tasty alternative.
- Going vegetarian?: Replace the fish with firm tofu for a veggie twist.
- Keep an eye on the baking time; overcooking can dry out the fish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg