Imagine the aroma of fragrant spices filling your kitchen. Tender fish pieces simmer in a vibrant curry sauce, bursting with flavor. This Easy Indian Fish Curry recipe brings the magic of Indian cuisine to your table in under 30 minutes.
This Easy Indian Fish Curry is a tasty and aromatic dish. A basic fish curry made without coconut, coconut milk, or tamarind. It is a quick and Easy Indian Fish Curry recipe with basic ingredients. The heart-warming fish curry goes perfectly with rice.
This delicious and simple fish curry is made with just onion, tomato, ginger garlic, chili, and some spice powders. This is a simple recipe. No frying fish, grinding spices, grating coconut, or soaking tamarind which we usually do while making traditional fish curry.
The fish curry is ready in 20 minutes and is then removed from the heat and kept covered for at least 30 minutes to allow the flavors to penetrate deeply. It is sprinkled with fresh coriander leaves and squeezed fresh lemon juice to give it a final touch of flavor and freshness.
If you want the easiest fish curry to make, try this recipe. It only requires basic ingredients that are easily available in any pantry and are ready in less than 20 minutes, packed with flavor. Serve it with steamed rice for a simple Indian fish meal.
Sometimes, when time is running out, making a traditional fish curry can seem like a tedious task. So if you are at that time, try this simple fish curry, which uses only onions tomatoes, and a few basic ingredients.
You can make this simple fish curry with any type of fish. I have made it with Indian basa (Pangasius), but you can also make it with rohu, Rajaram (kingfish/seer fish), red snapper, pomfret, mackerel, ladyfish, etc.
WHY MAKE THIS CURRY?
- It doesn’t get any easier than this. All you need is a good fresh fish, onion, tomato, ginger garlic, masala powder, and a few other basics like oil, salt, water, etc.
- Fast, easy, and a clear recipe. This recipe requires no grinding, soaking, or grating. This is so simple and easy that even a novice and bachelors can easily make and enjoy them.
- Simple and delicious fish curry, perfect for steamed rice.
- You can adjust the spiciness according to your choice of chili pepper and the amount according to your taste preference.
- The best part is that this Easy Indian Fish Curry is ready in 20 minutes. So if you’re in a hurry or don’t want to do extensive cooking, this is it.
- You can use any kind of fish, shrimp, and even crab to make this curry. How cool is that!
- You can make this curry a day in advance because it tastes so good the next day that the flavors develop well and are absorbed well into the fish.
So try this out and tell me how it turned out and what you think of the recipe in the comments below. I’d love to read it!
INGREDIENTS TO MAKE Indian Fish Curry
This section explains the ingredients used in making simple fish curry, how to use or choose certain ingredients, and what substitution options are available. For dimensions, see the recipe card below.
FISH – We used Indian bass fish (pangasius). You can use any rohu, tilapia, pomfret, red snapper, kingfish, mackerel, etc., all of which will work for this recipe.
OIL – The recipe uses refined sunflower oil. You can use mustard oil or some cooking oil.
Onion – Regular onion is used here. You can also use shallots (small onions).
GINGER AND GARLIC – Fresh pound (crushed) ginger garlic is used here. I always prefer to use freshly ground ginger garlic as it adds more flavor and enhances the taste of the dish. You can use store-bought ginger-garlic paste.
CHILI – I used green chili. You can use dry red chili and adjust the heat preference to suit your taste buds.
TOMATO – The recipe uses regular tomatoes. You can use cherry tomatoes instead. Adding tomato to fish curry improves the taste and texture of the curry, but you can skip this and use tamarind extract or tamarind paste as a springing agent.
SPICES – The recipe uses only masala powders and whole spices. The masala spice powders used are turmeric powder, red chili powder, cumin powder, coriander powder, pepper powder, and garam masala powder.
These masala powders can be substituted with whatever curry powder you have. You can also use fish curry masala, which is readily available in the market.
SALTY according to taste
WATER as requested
SPICES – At the end of cooking, sprinkle fresh coriander leaves and lemon juice for extra freshness and flavor of the curry.
HOW TO MAKE Indian Fish Curry?
STEP-BY-STEP PHOTO INSTRUCTIONS TO MAKE Easy Indian Fish Curry
Wash the fish well and drain the water well. Keep aside.
Heat oil in a pan or pot. Add the onion and ginger garlic. Cook for a minute.
Add green chili pepper, tomato, and salt to taste. Fry and cook until the tomato becomes soft and mushy.
Add the masala powders, mix well, and fry for about 30 seconds to 1 minute.
Add the water and mix well to combine. Let the water boil and cook for about 2 minutes.
Add the fish and gently mix well. Put the lid on and let it cook for 8-10 minutes.
Adjust the consistency of the gravy and turn off the heat.
Add the chopped coriander leaves and squeeze the lemon juice. Give a quick and gentle mix. To enjoy!
COMMENTS:
- Use your favorite choice of fish.
- For the same recipe you can use shrimp or crab.
- You can lightly fry the fish, rubbed with salt and turmeric, before adding it to the curry.
- You also use coconut oil, which gives a nice taste and aroma to the fish curry.
- You can use either fresh or frozen fish. But I prefer to use fresh fish.
- Traditionally, fish curries are made in earthen pots, especially in villages. If you let them use it or some other way, a regular pot will work too.
VARIATIONS:
- You can fry or lightly fry the fish pieces before adding them to the curry. Just rub a little salt and turmeric powder on the fish and fry them.
- If you don’t want to use the masala powders or don’t have them with you, you can quickly make a fresh masala paste.
- To make a spicier curry, grind green chilies or red chilies, ginger, garlic, cinnamon sticks, cardamom, cloves, coriander seeds, cumin seeds, and turmeric in a mixie or mortar. Fry the pasta together with the onion and follow the recipe as stated.
- You can add coconut milk or freshly grated coconut and tamarind extract or paste.
- You can add Gobi aka cauliflower or peas. This is tasty, a nice combination with fish curry.
RECIPE CARD
Easy Indian fish curry
Akum Raj Jamir
This Easy Indian Fish Curry is a tasty and aromatic dish. A basic fish curry made without coconut, coconut milk, or tamarind. It is a quick and Easy Indian Fish Curry recipe with basic ingredients. The heart-warming fish curry goes perfectly with rice.
Preparation time 5 minutes min
Cooking time 15 minutes min
Total time 20 minutes min
Class Main dish
kitchen Indonesian
- 500 Grams Fish
- 2 Tablespoon Oil
- 2 Medium Chopped onion
- 1 Tablespoon Ginger-garlic ground/crushed
- 2 Big Green chili split
- 2 Medium Tomato chopped
- ½ Teaspoon Turmeric powder
- 2 Teaspoon Red chili powder
- 2 teaspoons coriander powder
- 1 Teaspoon Cumin powder
- ½ Teaspoon Pepper powder
- 1 Teaspoon Garam masala powder
- 2 teaspoons salty Or to taste
- 2 Cups Water Or as required
- ¼ Cup Chopped coriander leaves
- 1 Teaspoon Lemon juice Or juice like ½ lemon
- Heat oil in a pan or pot. Add the onion and ginger garlic. Cook for a minute.
- Add green chili pepper, tomato, and salt to taste. Fry and cook until the tomato becomes soft and mushy.
- Add the masala powders, mix well, and fry for about 30 seconds to 1 minute.
- Add the water and mix well to combine. Let the water boil and cook for about 2 minutes.
- Add the fish and gently mix well. Put the lid on and let it cook for 8-10 minutes.
- Adjust the consistency of the gravy and turn off the heat.
- Add the chopped coriander leaves and squeeze the lemon juice. Give a quick and gentle mix. To enjoy!
- Use your favorite choice of fish.
- For the same recipe, you can use shrimp or crab.
- You can lightly fry the fish, rubbed with salt and turmeric, before adding the curry.
- You also use coconut oil, which gives a nice taste and aroma to the fish curry.
- You can use both fresh and frozen fish. But I prefer to use fresh fish.
- Traditionally, fish curries are made in earthen pots, especially in villages. If you let them use it or some other way, a regular pot will work too.
Keywords fish curry, Indian basa curry, Indian fish curry, pangasius curry
SOME SEAFOOD RECIPES FROM THE BLOG
Shrimp 65
Garlic and herb shrimp fried in butter
Shrimp beaches
Mackerel Tawa Fry
Crab Pepper Masala
Indian-style crab curry
Indian Basa With Bamboo Shoots
Rohu fish curry
Shallow fried kingfish
Pan-Grilled Green Masala Fish
Fish sticks
Pan Seared Pepperfish with Mashed Potatoes
Green chilly Masala fish
Karimeen Pollichathu (Pearl Spot in Banana Leaf)
Fish And Shrimp Tandoori Dish
Fish with Spinach (Zero Oil)
Nethili Meen Fry / Anchovy Fry
Masor Tenga
Fish Head With Cauliflower And Potato
Pomfret Tawa Fry
Coconut Cashew Curry Shrimp is my son’s favorite and a hit at my house.
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