East Indian Recipe for Fish Curry

This East Indian Recipe for Fish Curry is made with coconut milk and is such a quick and easy recipe. Moreover, this recipe for fish curry is without oil.

You could use either coconut milk or freshly grated coconut along with dried red chillies and other spices. This is a traditional fish curry without oil. We use absolutely no oil for this curry yet you can see a film or oil when the curry is cooking. Oily fish like mackerel, sardines, kingfish, pomfret, black pomfret makes good fish curry.

East Indians also love to have their Fish Curry with steamed rice or rice rotis. The recipe for this curry is straightforward and moreover it gets ready in a jiffy. It just takes only 10 minutes to prep and 10 minutes to cook.

Besides being spicy this curry also has a tangy flavour from the use of tamarind. We use tamarind for most of our fish curry recipes.

How to cook Fish Curry

To prepare a good fish curry you will need the following ingredients, apart from fresh fish.

FISH: Clean and wash the fish well and then cut it into desired pieces. For this recipe, I have used pomfret but you could also use Rawas, mackerel, kingfish, etc.

After you have cut the fish then apply salt and turmeric powder, and let it marinate. In the meantime, extract the coconut milk and make the masala paste.

COCONUT MILK: Extract the milk of half a coconut to make 2 cups of thin coconut milk and also 1 cup of thick milk. Alternatively, you could also use coconut milk powder for this recipe.

Coconut milk powder is very easily available in any store. Moreover, it’s quick and easy to make coconut milk out of this powder. Just follow the instructions on the pack. This powdered coconut milk also gives a nice creamy texture to the gravy.

MASALA PASTE: Grind the following spices into a blender to make a smooth masala paste for the fish curry –

• 8 – 10 Dried Red Chillies
• 8 – 10 flakes of garlic
• a small piece of ginger (optional)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds/ jeera
• 1/2 tsp peppercorns
• a small ball of tamarind or 1 tbsp tamarind pulp

Prepare the Fish Curry

• Firstly, pour the blended masala paste into the vessel in which you will be making the fish curry. Clay vessel is best suited for making fish curry as this brings out the exquisite flavour of the curry.

• Then add the thin coconut milk and salt. Let this curry come to a boil thereafter.

• Now add in the fish pieces and then the thick coconut milk and cook for at least 4 to 5 minutes. Take care not to overcook the curry as the fish may break into the curry.

• Also, check for salt and add more if required. Finally, garnish fish curry with coriander leaves.

Make this East Indian Recipe for Fish Curry and serve with rice or rice Rotis.

Other Recipes for fish curry for you to try:

EAST INDIAN FISH CURRY – FISH AKSAL

Fish Chinchoni – East Indian Fish Curry

FISH KUJIT

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