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Indian Fish Curry


75 min

Indian Fish Curry

Indian Fish Curry Photo 1




75 min


4 persons




4.00 rating-star (247)


Author: Victoria Bailey
This Indian fish curry is a very spicy dish. The recipe was inspired by a Bengali fish recipe my mother used to make in India.


  • canola oil, divided : 3 Tbsp
  • Dijon mustard: 2 tsp
  • ground black pepper: 1 tsp
  • salt, divided: 1.5 tsp
  • white fish fillets: 4 piece
  • onion, coarsely chopped: 1 medium
  • garlic, roughly chopped: 4 clove
  • (1 inch) piece fresh ginger root, peeled and chopped: 1 piece
  • cashew halves: 5 piece
  • cayenne pepper, or to taste: 2 tsp
  • ground cumin: 1 tsp
  • ground coriander: 1 tsp
  • white sugar: 1 tsp
  • ground turmeric: 0.5 tsp
  • chopped tomato: 0.5 cup
  • vegetable broth: 0.25 cup
  • chopped fresh cilantro: 0.25 cup

Metric Conversion

Stages of cooking

  1. Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
    Indian Fish Curry Photo 2
  2. While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
    Indian Fish Curry Photo 3
  3. Preheat the oven to 350 degrees F (175 degrees C).
    Indian Fish Curry Photo 4
  4. Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.
    Indian Fish Curry Photo 5
  5. Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
    Indian Fish Curry Photo 6
  6. Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
    Indian Fish Curry Photo 7

History of the Indian Fish Curry: Fish curry is a popular dish in the coastal regions of India. The origin of this recipe can be traced back to the Bengali cuisine, which is mainly known for its spicy and flavorful dishes. Bengalis were the first to add fish to their curries, which quickly became a staple in every Bengali household. Over time, the dish spread across the country and many variations emerged, each with its unique blend of spices and preparations.

Tips and Tricks for Indian Fish Curry Recipe: The key to making a perfect Indian fish curry lies in the balance of spices and the texture of the fish. Here are some tips and tricks to create an authentic Indian fish curry:

  1. Use fresh fish fillets, preferably white fish like cod, tilapia or haddock. Avoid using frozen fish as it would affect the texture of the dish.
  2. Marinate the fish in mustard and spice rub for at least 30 minutes to an hour for better flavor.
  3. To make a smooth and creamy paste, soak the cashews in water for at least 30 minutes before blending them.
  4. Cook the cashew paste and spices for at least 5 minutes before adding the tomato and broth to enhance the flavor.
  5. Use a good quality vegetable broth to add depth and flavor to the curry.
  6. Adjust the level of heat to your preference by increasing or decreasing the amount of cayenne pepper.

Tips for presenting the dish: Indian fish curry is a feast for the senses, and the presentation can enhance its appeal. Here are some tips to make the dish look as good as it tastes:

  1. Serve the fish curry with steamed rice, naan bread or roti for a complete meal.
  2. Garnish with fresh cilantro leaves for a pop of color and aroma.
  3. Serve the curry in individual bowls or a large serving dish with a ladle for easy serving.
  4. You can also add a dollop of plain yogurt or sour cream to balance the heat and add a creamy element to the dish.

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