Fish Curry Recipe

Imagine sitting at a beachside table, the soothing sound of waves crashing nearby, and a gentle breeze carrying hints of saltwater and freshly cooked spices. This Fish Curry Recipe captures those very vibes, right in your kitchen. The succulent pieces of fish swim in a velvety spiced sauce, with hints of coconut milk bringing an irresistible creaminess. It’s a dish that calls for family gatherings, bringing loved ones together to relish in the comfort of homemade food. Perfect for a cozy dinner or a special occasion, this curry is also an excellent canvas for your culinary creativity.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 500g firm white fish fillets (such as cod or haddock), cut into chunks
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 2 tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 200ml coconut milk
• Salt to taste
• Juice of 1 lemon
• Fresh curry leaves for garnish
• Sliced green chilies for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the slit green chilies and chopped tomatoes, cooking until the tomatoes are soft and pulpy.
4. Mix in the turmeric powder, chili powder, ground coriander, and ground cumin, stirring well to combine the spices.
5. Pour in the coconut milk and a cup of water, bringing the mixture to a gentle boil.
6. Reduce the heat and add the fish pieces, simmering gently for 10-15 minutes, or until the fish is cooked through and tender.
7. Add salt to taste and the juice of one lemon, stirring gently to mix.
8. Garnish with fresh curry leaves and sliced green chilies before serving hot.

Helpful Tips

• To make this recipe more versatile, try using salmon or shrimp instead of white fish. For an even richer flavor, toast the spices before adding the coconut milk. If you prefer a milder curry, reduce the number of green chilies or omit them altogether.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.
• To complement this dish, serve with fluffy basmati rice or warm naan bread. A refreshing cucumber salad or a cooling raita would also be perfect sides.

At Zynahz, we believe in the beauty of cooking that brings joy and sparks creativity. We hope this Fish Curry Recipe becomes a beloved addition to your family’s menu. Don’t forget to share your delicious creations with us and your loved ones. Explore more inspiring recipes on Zynahz, follow us on social media, and sign up for our newsletter for your daily dose of culinary inspiration.