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Fish Curry

India’s coastline stretches for thousands of miles. So it is without a shred of doubt that the Indians would have added their food culture to the seafood. Especially this fish dish, hot and spiced.


Serves 4 to 5


As necessary                Cooking Oil


Ingredients (A)

1 teaspoon                     Fenugreek Seed

teaspoon                    Fennel Seed

1 sprig                            Curry Leaves


Ingredients (B)

6 pieces                         Garlic (whole peel)

1 piece                           Green Chilli (sliced)

50 grams                        Onion (finely sliced)


Ingredients (C)

8 tablespoons                Fish Curry Powder

1 cup                              Water (mix with the curry powder above)

3 sprigs                          Pandan / Screw pine Leaves


Ingredients (D)

As necessary                Salt

1 teaspoon                    Chicken Powder

1 tablespoon                 Tomatoes Sauce

30 grams                       Tamarind Paste

100 ml                           Thick Coconut Milk

As necessary                Water


Ingredients (E)

500 grams                     Fresh Fish Fillet


Ingredients (F)

2 pieces                         Tomatoes (cut into 4)

4 sprigs                          Spring Onion



1. Cut the fish into pieces (2 inches each), then soak and wash the fish with salt to remove the fishy smell.

2. Tamarind paste in the Ingredient (D), you mix it with water and remove the seeds, then leave aside.

3. Heat the oil in a cooking pot.

4. Add in the, Ingredients (A), and fry till fragrant.

5. Then add in the Ingredients (B), and fry till light brown.

6. Then add in the Ingredients (C), then reduce the flame and fry it till fragrant and oily.

7. Then add in the Ingredients (D), and simmer it well. Increase the flame.

8. If preferred add in extra tamarind juice and coconut milk according to your own preference.

9. Add in the Ingredients (E), and simmer it for 6 to 8 minutes in normal flame.

10. Add in salt and water if its necessary.

11. Finish it off, with Ingredients (F). Cover the pot and leave it for 2 minutes or so.



* If preferred, you can fry the vegetable and add it in with Ingredients (F).

* Sprig: means a single stem of a plant with leaves on it.

* Beware of the flame, different stoves have different degree of control.

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Fish Curry