Fish Curry (Fish Masala)

This recipe brings back a lot of comforting memories for me. I grew up in a home where fish was usually fried or cooked dry, so a proper fish curry always felt like something special. Over time, I’ve learned that a good fish curry depends on a deep, flavorful masala and a gentle hand so the fish stays tender. This version does exactly that. The sauce has warmth and richness, the fish stays soft inside with just enough crispness outside, and the final garnishes lift the whole dish. Even people who usually shy away from fish curry end up enjoying this one, which always makes me smile.

I’ve made it on quiet weekday evenings and on nights with friends around the table, and it always disappears faster than I expect. Once you get the rhythm of it, you’ll find yourself making it often.

Ingredients

There are a few layers of ingredients here, each adding its own role in building a comforting, well-rounded curry.

Fish Marinade

• Red chili powder or cayenne

• Turmeric

• Carom seeds (optional but lovely if you already have them)

• Lemon juice

• Salt

The marinade brightens the fish and helps it hold its flavor inside the curry. Lemon adds freshness, and the spices bring warmth without overpowering.

Types of Fish

This recipe works with any firm white fish. I use whatever looks freshest that day.

• Cod

• Tilapia

• Halibut

• Haddock

• Snapper

Cod tends to be my weeknight choice because it holds together well and cooks evenly.

Curry Base

• Neutral oil

• Yellow onions

• Garlic

• Ginger

• Coriander powder

• Cumin powder

• Kashmiri chili powder or paprika

• Chili powder (optional if you want heat)

• Salt

• Tomatoes

I like using two onions because they cook down into a rich masala that gives the curry its body. Tomatoes melt into the sauce and control the balance between tangy and savory.

Garnish

• Julienned ginger

• Cilantro

• Black pepper

• Lemon juice

• Green chili

The garnish adds crisp freshness that balances the deeper flavors of the curry.

How to Make Fish Curry

This curry takes a little patience, but once you’ve made it a few times, it becomes second nature. I often use a food processor to chop onions, garlic, ginger, and tomatoes because it makes prep quicker.

Marinate the Fish

Mix the spices with salt and lemon juice, then coat the fish evenly. I usually let it sit while I start the masala. A short rest is enough to wake up all the flavors.

Prepare the Curry

Brown the onions slowly until they soften and reduce into a thick base. This step sets the foundation of the whole dish, so I never rush it. If the onions darken too fast, I splash in a little water to slow things down.

Add garlic and ginger and let them cook until they smell fragrant. Add the ground spices and give them time to bloom gently in the oil. Then add tomatoes and cook until the mixture thickens and the oil starts to rise around the edges. At this stage, I usually mash the masala lightly with the back of a spoon to bring it together.

Pour in water and let the curry simmer while you fry the fish.

Pan-Fry the Fish

Frying the fish separately gives it structure and prevents it from breaking later. I use two spatulas—one to lift and one to guide—so each piece flips cleanly. It’s a small extra step, but it makes a noticeable difference.

Combine

Add the fish gently into the simmering curry. The masala will cling to it beautifully. Let everything warm through so the flavors meld. Add more water if you want a looser consistency.

Add Garnish

Finish with cilantro, ginger, black pepper, green chili, and lemon juice. This final touch brings brightness and makes the curry feel complete.

Variations

I’ve played around with this recipe many times depending on what I have in the kitchen.

• A spoonful of yogurt folded into the curry makes it slightly tangy and softer.

• Frying the fish in mustard oil adds a sharp, aromatic flavor that reminds me of coastal-style cooking.

• When doubling the recipe, I use a bit less onion so the curry stays balanced.

How to Store and Reheat Fish Curry

This curry keeps well for two to three days in the fridge. I usually reheat it gently on the stove with a splash of water. The flavors settle nicely overnight, and the curry tastes even deeper the next day.

Serving Suggestions

I like serving this curry with warm naan or roti when I keep the sauce thicker. If I make it more soupy, rice becomes my first choice. A simple salad on the side adds freshness. Mint raita works well too, especially if you’ve used extra chili.

Continue to Content

Yield: 4

Fish Curry (Fish Masala)

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A cozy, home-style fish curry where tender pan-seared fish soaks in a rich onion-tomato masala.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

Marinated Fish

• 1 lb firm white fish cut into 2–3 inch pieces
• 1 tsp lemon juice
• 1 tsp carom seeds (optional but adds wonderful aroma)
• 3/4 tsp kosher salt
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder

Fish Curry

• 2 medium onions, finely chopped
• 7 garlic cloves, finely chopped
• 1-inch piece of ginger, finely chopped
• 1/3 cup avocado oil plus 2 tbsp for frying
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1/2 tsp red chili powder (optional)
• 1/2 tsp turmeric powder
• 1 1/2 tsp kosher salt
• 2 ripe tomatoes, finely chopped

To Finish

• 3–5 green chilies
• 1–2 tbsp julienned ginger
• 3 tbsp chopped cilantro
• 1–2 tsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Start by seasoning the fish. Place the pieces in a bowl and coat them with carom seeds, chili powder, turmeric, and salt. Add the lemon juice and toss gently so each piece absorbs the spices. Set aside while the curry base cooks.
2. Warm the larger portion of oil in a wide pan over medium-high heat. Add the onions and let them cook slowly, stirring often, until they turn deeply golden. A splash of water helps lift any browned bits from the pan. Stir in the garlic and ginger and continue cooking until everything smells fragrant and rich. Add a little more water to keep the mixture soft as it darkens.
3. When the moisture dries up, fold in the coriander, cumin, Kashmiri chili, the optional extra chili powder, turmeric, and salt. Let the spices bloom for a few moments. Add the tomatoes next and cook until they break down completely and the masala thickens, showing a little oil around the edges.
4. Pour in a cup of water and bring the curry to a gentle simmer. Lower the heat, cover the pot, and let it bubble softly while you prepare the fish.
5. Warm the remaining oil in a nonstick skillet over medium-high heat. Swirl the pan so the base is evenly coated. Lay the fish pieces in a single layer and let them brown for a few minutes on each side until cooked through and lightly crisp on the edges. Turn off the heat once they reach a beautiful golden color.
6. Uncover the curry and cook off any extra liquid until the oil separates again. Add a bit of water to reach your preferred consistency and bring it back to a simmer. Nestle the fish pieces into the curry, spooning a little masala over the top.
7. Reduce the heat to low and let the flavors blend for a couple of minutes. Finish by adding green chilies, black pepper, fresh ginger strips, cilantro, and a squeeze of lemon. Serve hot with roti, naan, or rice.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 241Total Fat 7gSaturated Fat 2gUnsaturated Fat 6gCholesterol 65mgSodium 1319mgCarbohydrates 14gFiber 4gSugar 4gProtein 32g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Fish curry has a comforting way of bringing warmth to the table. Each spoonful is full of layers—soft fish, rich masala, fresh ginger, and bright herbs. It’s a dish that feels familiar yet satisfying every time you make it. Once you get the flow of the steps, it becomes one of those recipes you reach for on nights when you want something delicious without second guessing yourself.

Also try these Fish recipes:-

• Crispy Baked Fish (20 minutes)
• Blackened Fish Tacos with Avocado Lime Sauce
• Fresh Cod Fish