Coastal and home favourite · 45 minutes
Fish Curry Recipe (Indian Style, Firm Fish)
Firm fish. Fry lightly. No stirring.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenFish curry is firm fish simmered briefly in a tangy, spiced gravy. It goes wrong when the fish breaks into flakes or smells fishy. The fix is choosing a firm fish, rubbing it with turmeric and salt, frying it briefly, and simmering it in the finished gravy without stirring.
The 3 laws of fish curry
Why this recipe works
Delicate fish
Firm fish holds its shape.
Plain fish
Removes smell and seasons.
Stirring
Stirring breaks the fish.
Shopping and prep list
Ingredients
Fish
Gravy
The NineFoods fish gauge
Is the fish done?
Press the thickest piece with a spoon.
Method · 3 stages
Step by step
Rub and fry
- Rub fish with turmeric, salt and chilli; rest 10 minutes.
- Fry 1 to 2 minutes per side and lift out.
Gravy
- Crackle seeds, fry onion golden, add ginger garlic.
- Add tomatoes and spices and fry until oil separates.
Simmer
- Add water and tamarind, bring to a simmer.
- Slide in fish, shake the pan, do not stir. Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Stirred or delicate fish.
Fix next time
Use firm fish and shake the pan instead of stirring.
Why
Not rubbed.
Fix next time
Rub with turmeric and salt, and use tamarind.
Why
Overcooked.
Fix next time
Simmer only 5 to 6 minutes.
Why
Too much tamarind.
Fix next time
Add a pinch of sugar.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Kingfish | Firm | Cod, salmon or rohu |
| Tamarind | Tang | Lemon juice or kokum |
| Mustard seeds | Aroma | Cumin seeds |
| Water | Gravy | Coconut milk for a Goan style |
After the meal
Serve, store, reheat
Serve with
Steamed rice.
Store
Fridge 2 days.
Reheat
Warm gently on low; do not stir hard.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the fish done) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Fish Curry FAQ
Which fish is best for curry?
Firm fish like kingfish, rohu, cod or salmon.
How do I stop fish breaking?
Fry it lightly first and shake the pan instead of stirring.
How do I remove the fishy smell?
Rub with turmeric and salt and add tamarind or lemon.
Can I use frozen fish?
Yes, thaw and pat it dry first.