Fish Curry

Nuvita Biscuits

Fish Curry looks so simple but is actually really hard to get right. I can promise you this recipe works.

So many chefs don’t tell you to marinade the fish. Madness! You end up with a delicious spicy sauce and fish that tastes of.. well, just fish. Trust me, a tiny bit of prep will make all the difference.

Also, blending the masala in the pan or in a blender makes the dish look very professional too.

This should serve 4 people. Try it with lemon rice or with roti.


  • 1 heaped tsp finely grated ginger
  • 1 heaped tsp finely chopped or grated garlic
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 500g firm white fish, cut into chunks


  • 2 tbsps veg oil
  • 1 onion, sliced or diced
  • 2 green chillies, finely chopped (optional)
  • 1 tsp garlic, crushed
  • 1/2 to 1 tsp chilli powder
  • 1 heaped tsp coriander
  • 1 heaped tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 4 tomatoes, chopped


  • Gram flour
  • Lemon juice
  • Coriander leaves, finely chopped

Make a few light cuts in the fish to let the marinade seep in. Combine the marinade ingredients and add the fish. Mix well, ensuring all the fish is covered. Cover and refrigerate for at least 30 mins, but overnight is best.

Marinade for fish

Heat the oil in the pan, add the onion and brown. Then add the garlic, and if using, the green chillies too. Mix for a few minutes til softened.

Add tomatoes, cook until soft, around 10 mins. Then add the spices, and the salt, and mix for 5 mins.

Onions and tomatoes

At this point, add a bit of water to get the desired consistency, about 200 ml or half a mug. Cook on a medium heat for ten minutes, so the spices cook through.

You can also use a hand blender in the pan to smooth out the masala if you wish.

Fried fish

Lightly coat the marinated fish in the gram flour and shallow fry in batches, 5 minutes on each side. When cooked, drain oil off on kitchen paper and add carefully to the masala. Combine.

Add 1 tbsp of lemon juice at the end, scatter the coriander, serve. Wow this is good!




Recipe Comments

  1. posted by ibjammin44 on Mar 18, 2013

    I’m in Singapore for the weekend, where can I find the best fish head curry?

  2. posted by ouch on Mar 18, 2013

    About 1 plate of parboiled plain white rice, a curry chicken leg or thigh, + a cup of cooked vegetables?
    Other alternatives replacing the chicken would be curry fish, curry beef, lentil soup, or something like that. Any ideas guys? Thank you!

  3. posted by Chris R on Mar 21, 2013

    Does anybody have a good fish curry recipe that involves cooking in a mango sauce?

  4. posted by Clayton Cottrell on Mar 22, 2013

    I eat fish bones along with fish fry or fish curry. My mom says it is harmful to eat bones as it is. I bite fully before swallow the bones. Really, is it harmful to eat bones?

  5. posted by Anny on Mar 22, 2013

    Whats the difference between thai yellow curry and thai green curry?
    whats the difference in flavor? which do you prefer and why?

  6. posted by thinkthought on Mar 22, 2013

    My husband liked to eat Cumin and Curry before I discovered how AWFUL these spices smell. I walked into the kitchen and almost vomited all over the place. I seriously don’t understand how something that smells like body odor is considered eatable. The only problem in getting the scent out of the kitchen. Are there any suggestions to how to get the rest of scent these cursed spices out of my kitchen.

    I am one step from getting a priest to spiritually clean my house.

  7. posted by Gundown64 on Mar 25, 2013

    It made no recommendations as to the type of fish but it had a lot of oil, garlic and ginger in it. So it said on the package. Any suggestions?

  8. posted by Keaton on Mar 25, 2013

    What is the other name for the ‘angoli fish’?
    Anyone ever bought fish from The Fishery Port at Jurong ( Singapore)
    Any place to reccomend to get good variety of fresh fish?

  9. posted by Samuro on Mar 25, 2013

    If so, please let me know which dishes, which regions, and how frequently.

    Back story: I’m currently learning how to cook various Indian foods, and I recently tried making some Goa fish curry which wound up tasting like it needed capers and/or olives. I suspect this has something to do with colonial Portuguese influence in that region.

    Any info would be appreciated. Links are helpful, as are any recommended cookbooks.

  10. posted by Oilers on Mar 28, 2013

    My daily lunch is boiled rice and fish curry is that good for health or not ?

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