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Divine Indian Fish Curry

Divine Indian Fish Curry: Creamy Comfort in Every Bite

Indulge in Divine Indian Fish Curry, a creamy dish with rich flavors and only 280 calories per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Fresh Fillets of Fish Select firm fish like cod or tilapia for the best texture.
  • 1 pinch Turmeric For marinating.
  • 1 tsp Turmeric For curry.
  • 1 tsp Salt Enhances the overall flavor; adjust based on preference.
  • 2 tbsp Vegetable or Coconut Oil Essential for sautéing.
  • 1 medium Onion Chopped; yellow or white onions work well.
  • 1 tbsp Ginger and Garlic Paste Fresh options can elevate this further.
  • 2 pieces Green Chilies Chopped; alter based on spice tolerance.
  • 1 tsp Ground Coriander Adds a nutty, citrusy flavor.
  • 1 tsp Chili Powder Contributes heat; more can be added if desired.
  • 1 large Tomato Chopped; canned diced tomatoes can substitute.
  • 1 cup Coconut Milk Full-fat coconut milk recommended.
  • 1 tbsp Tamarind Paste For tangy flavor; lime or lemon juice can be alternatives.
  • 1 tsp Garam Masala Adds warm spices; freshly ground delivers the best flavor.
  • 2 tbsp Fresh Cilantro Chopped; for garnish.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Wash the fresh fillets of fish under cold water and pat dry. Marinate with a pinch of turmeric and salt for 10–15 minutes.
  2. Heat oil in a large skillet over medium heat. Sauté the chopped onion for 6–8 minutes until golden brown.
  3. Stir in ginger and garlic paste, then add green chilies, turmeric, ground coriander, and chili powder. Cook for a minute to bloom spices.
  4. Add chopped tomato and cook for about 5 minutes until it becomes a paste-like consistency.
  5. Pour in coconut milk and tamarind paste, season with salt, and simmer for 5–7 minutes until sauce thickens.
  6. Carefully add marinated fish fillets into the sauce, cover, and cook for 8–10 minutes until fish flakes easily.
  7. Stir in garam masala and chopped cilantro, then remove from heat.
  8. Ladle curry into bowls and serve with basmati rice or warm naan.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For better flavor, let leftovers sit in the refrigerator for a few hours before reheating. Adding a splash of coconut milk can enhance creaminess during reheating.

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