Fish Curry

  • Prep Time

    2 hrs 15 mins

  • Cooking Time

    30-40 mins

  • Serving


  • Non Veg
  • Fish
  • South Asian
  • Main course

A renowned dish of Indian culinary scene, Fish Curry is enriched with spices & herbs and decked up in an appetizing onion-tomato based gravy. Ideal for a weeknight dinner, this soul soothing flavourful dish can also be made with any other seafood.


For the Steamed Rice:

  • In a small-to-medium saucepan, rinse rice 2-3 times with cold water.
  • Add approximately 1 inch water or 1 finger joint above the rice; add salt if desired.
  • Cook on medium to medium-high heat until the water has reduced to the level of rice.
  • Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
  • Fluff the rice with a fork before serving.

For the Fish Curry:

  • Rub fish steaks with 1/2 tsp of turmeric powder and refrigerate for about 2 hours.
  • Before cooking, remove fish from the refrigerator.
  • Heat oil in a pan (if using mustard oil, make sure you heat the oil until it is smoking to remove the raw smell of the oil).
  • Reduce heat and add finely chopped onion and cook them until golden brown. Add minced garlic and cook for 1-2 minutes.
  • Add in tomatoes and grated ginger along with chilli, coriander, and turmeric powder. Cook on low heat until aromatic and turns reddish brown in color.
  • Now is the time to add fish along with fenugreek leaves and lemon juice; cook until the fish is prepared. Add some water and let it simmer for a few minutes.
  • Garnish with curry leaves and serve with a steaming bowl of rice.


For the Rice:

  • 2 cups Laila basmati rice
  • 3 cups of water
  • Salt to taste (optional)

For the Fish Curry:

  • 4 fish steaks (any mild, white fish of choice like Sea Bass)
  • 1/2 tsp turmeric powder
  • 4 tbsp pure vegetable oil (preferably mustard oil)
  • 1 red onion (finely chopped)
  • 2 garlic cloves (minced)
  • 2 large tomatoes (finely chopped)
  • 2 tbsp ginger (grated)
  • 1 1/2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp lemon juice
  • 1 tsp fenugreek leaves (dried)
  • 1/4 cup of water
  • Salt to taste
  • Curry leaves