Best 20 Fish Curry Recipes

COCONUT FISH CURRY

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

COCONUT CURRY FISH

Steps:

• Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
• Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

EASY COCONUT CURRY FISH

Steps:

• In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
• Add curry powder, salt and pepper and stir for 1 minute.
• Add coconut milk, tomatoes, stock and allspice, bring to boil.
• Reduce heat and simmer for 20 minutes.
• Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
• Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.

CURRY FISH STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
• Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

FISH AND CHIP SHOP CURRY SAUCE

Steps:

• Chop the onion and apple and fry with the curry powder in the oil until tender.
• Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
• Simmer for 15 minutes.
• Store refrigerated.

FISH CURRY

Steps:

• In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
• Preserve some cut pieces 1 cup) of onion.
• Cut small pieces of tomatoes.
• Make small pieces of fish fillets, about 3 inches in length.
• Clean them properly if you are using the whole fish and make it into small pieces.
• Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
• Mix all of them properly.
• Allow to marinate for 1/2 hour.
• Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
• Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
• Keep all of them in a separate plate.
• When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
• Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
• Then put the cut onion pieces and allow it to just a little brown.
• Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
• Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
• You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
• The paste is now perfectly fried.
• Now pour 3 cups of water to it, or as much thick gravy you want.
• Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
• Switch off the gas.
• Use coriander leaf for garnishing.
• This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

CREOLE FISH CURRY

Steps:

• Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
• Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
• Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

FISH IN COCONUT MILK CURRY

Steps:

• Cut the fish in serving pieces.
• Chop the onion, bell pepper, garlic, and tomatoes in small pieces.
• Heat the oil over medium-high heat in a large pot.
• Sear the fish filets and put them on a separate plate. Do not cook through.
• Reduce the heat to minimum and add the pepper and onion. Saute until the onion is semi-transparent.
• Add the garlic, and saute for 2 minutes.
• Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to simmer.
• Add salt and pepper to taste. Add the fish filets.
• Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes.
• Serve with rice, boiled potatoes, chapatti, or broiled cassava.

CURRY FISH AND RICE

Steps:

• Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
• Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

SINGAPOREAN FISH HEAD CURRY

Steps:

• Wash the fish head or fish steaks and pat dry. Keep aside.
• Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
• Cool slightly then pulse in a food processor to create the paste.
• In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
• Add the curry paste and stir fry till fragrant and cooked.
• Add the onions and stir fry briefly for about one minute.
• Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
• Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
• Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
• Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
• You may add more liquid if there is not enough gravy.
• Serve with steaming hot rice.

THAI FISH CURRY

Steps:

• Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
• Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.

MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)

Steps:

• Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
• Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
• Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
• Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
• Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

BANGALORE FISH CURRY

Steps:

• Cut halibut into chunks and set aside.
• Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
• Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
• Add coconut milk and heat till the coconut milk bubbles.
• Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
• Mix cornflour with a little water and add to the dish to thicken.

ROAST FISH WITH CURRY BUTTER

Steps:

• Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
• Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
• Serve vegetables and fish with mint scattered over.

GOAN FISH CURRY

Steps:

• Season fish pieces with salt.
• Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
• Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

GREEN COCONUT FISH CURRY

Steps:

• Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree.
• Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir.
• Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through.
• To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice.

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Steps:

• The Marinade, prepare at least 1-2 hours before, or even overnight:.
• Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
• Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
• Ready to cook:.
• Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
• Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
• Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
• At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
• Stir the chopped fresh cilantro through the hot boiled rice.
• Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

FISH AND TOMATO CURRY

Steps:

• Cut the fish into large pieces .
• Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
• Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
• Simmer until the tomato is cooked to a pulp then add lemon juice.
• Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
• Serve with rice and accompaniments.

LIME COCONUT FISH CURRY

Steps:

• Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
• Saute onion and garlic in additional oil (if needed) in the skillet with the lid on, stirring occasionally, until onions are tender and slightly browned. Add pepper, tomato, and more garam masala. Cook with the lid on for a minute to "melt" the tomato.
• Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
• Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.