Spicy Fish Curry
Recipe Summary
- This recipe demonstrates how to prepare a flavorful and spicy fish curry, a popular South Indian dish. It involves sautéing a base of onion and ginger-garlic paste with aromatic spices, then adding fish pieces, tamarind water, and hot water, and simmering until the fish is cooked through and the curry thickens.
All Ingredients - For Tempering and Base
- Cooking Oil 1/2 cup
- Cumin Seeds 1 tsp
- Mustard Seeds 1 tsp
- Fenugreek Seeds 1/2 tsp
- Curry Leaves A few sprigs
- Onions 3-4 medium (blended into paste)
- Ginger Garlic Paste 2 tbsp
All Ingredients - For the Curry
- Turmeric Powder 1 tsp
- Red Chili Powder 3-4 tbsp
- Salt 1 tbsp (or to taste)
- Fish Pieces 1.5 kg
- Tamarind Water 2 cups
- Hot Water 2 cups
- Coriander Powder 2 tbsp
- Cumin Powder 1 tbsp
- Green Chillies 4-5 whole
Tools You'll Need
- Pot
- Blender
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Pot and Oil
Light the gas stove and place a large pot on it. Add approximately 1/2 cup of cooking oil to the pot and allow it to heat up.
Step 2: Prepare Onion Paste
Add 3-4 medium chopped onions to a blender and blend until a smooth paste is formed.
Step 3: Temper the Spices
Once the oil is hot, add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of fenugreek seeds. Let them splutter for a few seconds. Then, add a few sprigs of curry leaves.
Step 4: Sauté Onion and Ginger Garlic Paste
Add the blended onion paste to the pot and for until it turns light golden brown and the raw smell disappears. Then, add 2 tablespoons of ginger garlic paste and continue to for another until fragrant.
Step 5: Add Dry Spices
Add 1 teaspoon of turmeric powder, 3-4 tablespoons of red chili powder, and 1 tablespoon of salt to the mixture. Mix well and cook for until the spices are well combined and the oil starts to separate.
Step 6: Incorporate Fish Pieces
Gently add 1.5 kg of cleaned fish pieces to the pot. Carefully mix the fish with the spice paste, ensuring each piece is coated without breaking them.
Step 7: Add Liquids and Remaining Spices
Pour in 2 cups of tamarind water and 2 cups of hot water. Gently stir the curry. Then, add 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, and 4-5 whole green chilies. Mix gently to combine.
Step 8: First Simmer
Cover the pot with a lid and cook the fish curry for on medium heat, allowing the flavors to meld and the fish to cook.
Step 9: Second Simmer
After , uncover the pot and gently stir the curry. Cover it again and continue to cook for another , or until the fish is fully cooked and the gravy has reached your desired consistency.
Step 10: Serve
Once the fish curry is ready, gently scoop out the fish pieces and gravy onto a serving plate. Serve hot with rice or bread.
Pro Tips
• Adjust the amount of red chili powder and green chilies to your preferred spice level.
• Gently stir the fish curry to prevent the fish pieces from breaking apart.
• For best flavor, let the curry rest for a while before serving.
Recipe Variations
• Add coconut milk for a creamier texture.
• Include vegetables like drumsticks or okra for added flavor and nutrition.
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