Fish curry
A fragrant and gently spiced fish curry. Tender fish simmers in a loose, flavourful sauce - perfect served with basmati rice and fresh coriander.
Updated : 18 November, 2025
Easy
About 20 min.
Ingredients
800 grams
Fish
0.5 teaspoon
Salt
1 teaspoon
Curcuma
2 teaspoon
Mustard
2 tablespoon
Vegetable oil
2
Onion
1 head
Garlic
0.25 teaspoon
Hot pepper, ground
1 teaspoon
Ground coriander
1 teaspoon
Garam masala
1 teaspoon
Ground paprika
450 milliliters
Water
handful
Cilantro, coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the fish steaks in a large bowl. Sprinkle over the salt and half the turmeric, then mix well to ensure the fish is evenly coated. Set aside to marinate for a few minutes.
Step 2
Heat a large non-stick pan over medium heat and add the vegetable oil. Once hot, add the chopped onions and fry for 8-10 minutes over medium–low heat, until they begin to colour. Season with salt and continue cooking for a few more minutes until lightly golden.
Step 3
Stir in the crushed garlic and cook for 2 minutes, stirring constantly. Add the remaining curcuma, hot pepper powder, ground coriander, garam masala, and paprika. Mix well and cook over low heat for 2–3 minutes.
Step 4
As the mixture begins to dry out, pour in 250ml/9fl oz boiling water to loosen it, and cook for a minute before adding 2 heaped teaspoons of mustard. Allow the mixture to cook gently for 3-4 minutes, stirring frequently.
Step 5
Rinse the marinated fish thoroughly under cold water, then add it to the pan along with enough hot water to cover the fish - about 150-200ml/5½-7fl oz.
Step 6
Swirl the pan gently so the fish is coated in the sauce. Cook over a gentle heat for 6-8 minutes, turning the fish carefully halfway through. The curry is ready when the fish is opaque and cooked through and the sauce has thickened slightly while remaining loose. Stir in the freshly chopped coriander and adjust seasoning with salt.
Step 7
Heat for another minute without stirring, giving the pan only a gentle swirl or shake so the fish remains intact. Serve.
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