When it comes to comfort food, fish curry is one dish that stands out. It’s heartwarming, rich, and oh-so-flavorful. I first discovered the magic of fish curry on a visit to my grandmother’s in Kerala. She would seamlessly blend spices, creating a dish that was both simple and extraordinary. Today, I’m sharing my version of this fish curry that combines ease and taste, inspired by those treasured moments in her kitchen. If you’re a fan of flavorful home-cooked meals, don’t miss my favorite crescent roll breakfast recipes .
Why you’ll love this recipe
- Easy to prepare: No complex techniques required.
- Quick cooking time: Ready in just 45 minutes.
- Rich flavor profile: A perfect balance of spices.
- Silky texture: Thanks to the creamy coconut milk.
- Healthy choice: Packed with lean protein.
- Versatile: Works with various types of fish.
Ingredients
- 1 lb fresh fish fillets (cod or tilapia)
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 2 ripe tomatoes , diced
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- Fresh cilantro for garnish
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- Juice of 1 lemon
Step-by-step instructions
- Gather all ingredients on your counter for easy access. Finely chop onions, dice tomatoes, mince garlic, and grate ginger.
- Heat oil in a large skillet over medium heat. Sauté onions until golden brown (about 5 minutes).
- Add ginger, garlic, cumin, and coriander; cook for another minute until fragrant.
- Stir in diced tomatoes along with turmeric and chili powder; cook until tomatoes soften (7-10 minutes).
- Pour in coconut milk and simmer for about 5 minutes until slightly thickened.
- Gently place fish fillets into the sauce; cook for about 8-10 minutes or until fish flakes easily with a fork.
- Serve hot over steamed rice or with warm naan bread, garnished with fresh cilantro.
Recipe tips & variations
- Use fresh fish for the best flavor and texture.
- You can swap coconut milk with almond milk for a lighter version.
- For more heat, add a sliced green chili.
- If you’re short on time, use pre-minced garlic and ginger.
- Always taste the sauce before adding salt; fish curry can easily become too salty.
Storage & reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to maintain the creaminess.
- Avoid using a microwave as it may cause the fish to overcook and become rubbery.
FAQs
Can I use frozen fish?
Absolutely, just make sure to thaw it completely and pat it dry to remove excess moisture.
What’s the best fish for curry?
White fish like cod or tilapia work well, but you can also try salmon for a richer taste.
Can I make it without coconut milk?
Yes, you can substitute coconut milk with cream or even plain yogurt for a tangy twist.
How can I adjust the spice level?
Modify the amount of chili powder to suit your preference, and remember that a pinch of sugar can balance the heat.
Recipes you may like
- Breakfast potatoes recipe easy crispy – Perfect side dish with any meal.
- Breakfast pizza recipe easy cheesy – A fun twist on a morning classic.
- Crescent roll breakfast recipes – Quick and delicious options for busy mornings.
Creating this fish curry at home brings a slice of my cherished moments into your kitchen. Happy cooking!
Fish Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A heartwarming fish curry that’s easy to prepare and rich in flavor.
Ingredients
- 1 lb fresh fish fillets (cod or tilapia)
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- Fresh cilantro for garnish
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- Juice of 1 lemon
Instructions
- Gather all ingredients on your counter for easy access. Finely chop onions, dice tomatoes, mince garlic, and grate ginger.
- Heat oil in a large skillet over medium heat. Sauté onions until golden brown (about 5 minutes).
- Add ginger, garlic, cumin, and coriander; cook for another minute until fragrant.
- Stir in diced tomatoes along with turmeric and chili powder; cook until tomatoes soften (7-10 minutes).
- Pour in coconut milk and simmer for about 5 minutes until slightly thickened.
- Gently place fish fillets into the sauce; cook for about 8-10 minutes or until fish flakes easily with a fork.
- Serve hot over steamed rice or with warm naan bread, garnished with fresh cilantro.
Notes
- Use fresh fish for the best flavor and texture.
- You can swap coconut milk with almond milk for a lighter version.
- For more heat, add a sliced green chili.
- If you’re short on time, use pre-minced garlic and ginger.
- Always taste the sauce before adding salt; fish curry can easily become too salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg