Fish Curry

This coastal-style Indian fish curry (inspired by Goan and Bengali traditions) simmers firm white fish in a tangy, coconut-tomato masala with mustard seeds, curry leaves, and tamarind. Light, bright, and deeply aromatic.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

• 1.5 lb firm white fish fillets (such as tilapia, snapper, or pomfret), cut into chunks
• 1/2 tsp turmeric powder, divided
• to taste Salt to taste
• 3 tbsp mustard oil or vegetable oil
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed
• 1.5 tsp red chili powder
• 1 tsp coriander powder
• 1 cup coconut milk
• 1 tbsp tamarind paste
• 2 green chilies, slit
• 2 tbsp chopped fresh cilantro

Instructions

1. Rub fish pieces with 1/4 tsp turmeric and salt; set aside to marinate for 10 minutes.
2. Heat oil in a wide pan over medium heat and add mustard seeds until they pop, then add curry leaves and fry a few seconds.
3. Add onion and cook until soft and golden, about 6 minutes, then stir in ginger-garlic paste and cook 1 minute.
4. Add tomato puree, remaining turmeric, chili powder, and coriander powder; cook until oil separates, 6-8 minutes.
5. Stir in coconut milk, tamarind paste, and 1/2 cup water; bring to a gentle simmer.
6. Add green chilies and simmer the sauce 5 minutes to let the flavors meld.
7. Gently slide in the fish pieces, spooning sauce over them; cover and simmer on low heat until fish is just cooked through and flakes easily, 8-10 minutes (avoid stirring hard to keep the fish intact).
8. Adjust salt and tartness with a little more tamarind if needed, garnish with cilantro, and serve with steamed rice.