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Spicy Fish Curry - Indian Recipe


We have made it easier for you by giving you recipes to wow your in-laws and win over your partners, friends with a selection of delicious fare that is designed to impress. Today we will show how to cook Fish Curry - Indian style. 


Fish fillets/pieces - 1 lb, Tamarind juice - made from 2-3 tamarind, Tomato – 1, Asafoetida - 1/4 tsp, Mustard seeds - 1/2 tsp, Curry leaves - 1 strand, Oil (preferably coconut oil/sesame oil) - 3-4 tblsp, Green Chillies (2 for garnish), Cilantro - for garnish, Other veggies that can be added -  Brinjal pieces, drumstick, banana peppers or raw mangoes, Salt (preferably sea salt) - to taste

Ingredients-2 (spices) 

Dry/Fresh Coconut - 3 -4 tblsp, Corriander seeds - 2.5 tblsp, Shallot/ Pearl Onions - 5-6, Garlic - 5-6 cloves, Ginger - 1/4 " piece, Dry Red Chillies – 7, Pepper - 5-7 seeds, Turmeric powder - 1/2 tsp, Cumin seeds - 1 tsp, Curry leaves - 2 strands, Carom seeds - 1/4 tsp, Fenugreek seeds - 5-8 seeds


  • Heat oil in a small pan and roast the grated coconut with the onions, garlic, ginger and dry red chillies till the coconut turns nice and brown. Set aside to cool.
  • Similarly roast the corriander seeds, black peppercons, curry leaves, cumin seeds, fenugreek seeds and carom seeds too. (Roasting each ingredient separately is better but if you do not have time, you can roast everything together.)
  • Once everything cools grind everything together (all the spices under ingredients -2) to a fine paste and keep aside.
  • Heat little oil in a clay pot/deep pan. If you are adding any veggies, saute the veggies and tomato pieces till it is partly mashed up.
  • Add the ground spice masala, asafoetida and tamarind juice. Add required water and bring it to a boil.
  • Check for salt and add the fish pieces. Cover and cook it for 5-10 minutes.
  • Reduce the flame to the lowest and let the gravy simmer for another 15-20 minutes till the oil separates from the gravy.
  • Heat little coconut/sesame oil in a pan and splutter the mustard seeds and curry leaves. Add this to the gravy.
  • Garnish with finely chopped cilantro and split green chillies. The final curry should have equal amount of spiciness from the masala, tanginess from the tamarind and salt.
  • Let the gravy rest for 2 hours before serving for the spices to enter the fish pieces nicely.  Serve with hot plain white rice.

Disclaimer: Each person is different, and the way you react to a particular food may be significantly different. Please make amendments to suit your taste.

Source: SimpleIndianRecipes

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