Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fish Curry
A tangy and spicy coastal curry usually made with coconut and tamarind.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prep the Fish: Wash the fish fillets and cut into 2-inch chunks. Gently rub with 1/4 tsp turmeric and a pinch of salt. Set aside.
- 2
Temper the Oil: Heat 2 tbsp coconut oil in a wide pan over medium heat. Crackle the mustard seeds, then add 1/4 tsp fenugreek seeds, curry leaves, and 2 slit green chilies.
- 3
Sauté Aromatics: Add the chopped onions, 1 tbsp ginger-garlic paste, and sauté for 5-7 minutes until the onions are soft and translucent.
- 4
Build the Broth: Stir in 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1/2 tsp turmeric. Pour in the tamarind extract and 1/2 cup of water. Bring to a gentle boil and simmer for 5 minutes.
- 5
Poach the Fish: Lower the heat. Gently slide the fish chunks into the simmering tamarind broth. Cover and cook for 4-5 minutes until the fish turns opaque. Do not stir vigorously, or the fish will break.
- 6
Add Coconut Milk: Pour in the thick coconut milk. Swirl the pan gently to mix (avoid using a spoon). Heat through for 2 minutes without letting it boil. Serve hot with steamed rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
55/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving395
Calories
34 g
Protein
11 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fish curry appears across India's coastal regions in many distinct forms, with variations from Goa, Kerala, and Bengal each drawing on local souring agents and spice blends to season the same basic combination of fish simmered in a spiced, coconut-based sauce. The specific balance of heat, sourness, and richness shifts from coast to coast depending on what grows locally.
Listahan note
This version simmers the fish gently in the finished sauce rather than cooking it from raw at high heat, since firm white fish breaks apart easily if it's boiled hard in the curry.
Technique cues
- Building the spice base in oil before adding liquid lets the ground spices bloom and release their aroma rather than tasting raw in the final sauce.
- Coconut milk stirred in and brought to a gentle simmer, rather than a boil, keeps it from separating into an oily layer on top.
- Sliding the fish pieces into the sauce and covering the pan lets them poach gently in residual heat rather than being stirred and broken apart.
- A short simmer of 8 to 10 minutes is usually enough for firm white fish, since overcooking turns it dry and flaky in the sauce.
Kitchen flow
- Parallel prep
- Prep any side dishes while Fish Curry finishes with the firm white fish fillets — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Fish Curry reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the firm white fish fillets. The simmer step is what sets the pace here.
- Leftover move
- Leftover Fish Curry reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the firm white fish fillets on a fast reheat. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Deglaze the pan used for Fish Curry with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the firm white fish fillets. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb firm white fish fillets (cod
Main protein or body
Purpose: lb firm white fish fillets (cod gives Fish Curry its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
tilapia
Flavor support
Purpose: tilapia supports the balance of Fish Curry and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
or halibut
Flavor support
Purpose: or halibut supports the balance of Fish Curry and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
cubed)
Flavor support
Purpose: cubed) supports the balance of Fish Curry and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup thick coconut milk
Richness and texture
Purpose: cup thick coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Cut the fish into large, even chunks so each piece survives the simmer without falling apart.
- Serve fish curry over steamed rice, which is built to absorb the coconut-based sauce rather than compete with it.
- Add any acidic finishing element, like tamarind or lime, near the end so its brightness doesn't cook away.
Ingredient swaps
- Dairy-free direction
- Swap the thick coconut milk for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the tamarind extract.
- Seafood-aware direction
- Replace the firm white fish fillets with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the tamarind extract.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the tamarind extract.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the tamarind extract.
Serve alongside
- Steamed rice
- Simple green salad
- Roasted vegetables
- Cucumber salad
- Iced tea
- Sparkling water with lemon
- Citrus water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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