Fish Curry Recipe | How To Make Fish Curry At Home

If you love Indian food, then this fish curry recipe is for you. We are looking at making a simple and tasty fish curry following a recipe that anyone can follow. This is a great recipe for those who love fish but aren’t sure they can cook it to perfection.

Fish Curry is the most favorite seafood dish in India and is prepared in the south Indian style. Fish Curry is prepared with a large variety of fishes like Pomfret, King Fish, Blue Fish, Red Snapper, and Coelacanth. This blog covers the most popular fish curries in India.

How To Make At Home

There are many fish curry recipes that are available today. However, if you want the best, the best fish curry recipe, then you need to follow the steps carefully.

The taste of this dish is subtle but the flavor is amazing. The fish curry recipe is a combination of fish and veggies.

Serves : 4

Preparation Time: 30 Minutes


  • Fish river sole or rahu :   1 kg, cut into 3-inch fillets
  • Onions :   2 medium, finely sliced
  • Tomatoes :   2 medium, grated, with the skin removed
  • Tamarind (imli) :   1 tbsp, washed and deseeded
  • Garlic (Lahsun) :   1 tsp, crushed
  • Ginger (Adhrak) :   1 tsp, grated
  • Dried red chilli (Sukhi laal mirch :   4 whole
  • Red chilli (Laal mirch) powder :   1 tsp
  • Turmeric (Haldi) powder :   
  • Coriander (Dhania) seeds :   4 tsp
  • Cumin (Jeera) seeds :   2 tsp
  • Oil :   1 cup
  • Salt :   2 tsp or to taste
How To Make Fish Curry At Home


Heat the oil and fry the onions until they turn golden brown. Add the ginger and garlic, all the spices and salt and fry for 5-7 minutes. Then sprinkle 2 tablespoons of water, cover and let it simmer for 5 minutes so that the spices blend together. Add the grated tomatoes and saute them until the liquid is absorbed.

Then add a cup of water into this mixture. When the water starts to boil, slide in the fish fillets. Cover and let them simmer, stirring occasionally and gently until the fish is cooked with its thick gravy. Serve hot with Zaffrani pulao.

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