Authentic Fish Curry Masala Recipe: Easy Indian Fish Curry at Home

Craving a taste of authentic Indian cuisine? Look no further than this Fish Curry Masala recipe—a flavourful, aromatic dish that brings the vibrant tastes of India straight to your kitchen. Made with fresh fish, bold spices, and a rich, tangy gravy, this curry is a staple in coastal Indian households and a favourite for seafood lovers everywhere. Whether you’re new to Indian cooking or a seasoned pro, this easy-to-follow recipe will guide you step-by-step to create a restaurant-quality meal at home. Packed with protein, omega-3 fatty acids, and anti-inflammatory spices like turmeric, this dish is as nutritious as it is delicious. Let’s dive into the world of spices and flavours with this irresistible fish curry!

Introduction

Fish curry masala or fish curry is refreshing light curry dish. This is a favourite weeknight recipe for the family, it’s been passed through the family from my late Canadian aunty. It’s tomato and onion based, so more in keeping with Punjabi style of cooking which I am most familiar with. It has the classic South Asian spices such as cumin, coriander and turmeric. It can be also combined with ingredients such as coconut milk or tamarind for a sweet and sour flavour. The use of fresh tomatoes or tinned tomatoes provide that tangy element to the curry.

My take on Fish Curry Masala

I love this fish curry masala recipe as it’s so quick and easy to make and it the flavour is so refreshing and light. My Canadian Aunt who passed on this recipe to my mother, was known for being a charismatic and effortless cook. She would stand in the kitchen chatting away and cracking jokes whilst cooking amazing dishes such as this one! This recipe really does live up to her memory, it will bring you joy.

For me, fish and ajwain seeds are without a doubt the perfect combination. I have used this combination again in my fish pakora recipe. You can also add tomato puree to this recipe to add to the tanginess. Any white fish works well in the dish, I tend to use cod or haddock. I used cod loins below as I find the dish is more succulent. Don’t forget some lemon garnish when you serve the masala fish, lemon also goes hand in hand with fish dishes.

When I made this dish recently, I had run out of tomato puree. My little boy noticed the difference in the colour of the dish immediately. “Nano’s (grandma’s) fish is darker than yours mummy”. I have to admit that the tomato puree is not only needed for adding to that tangy taste of the dish, but it adds a lovely richness in the colour and look of the masala.

Variations and Customisations

One of the best things about Fish Curry Masala is its versatility. You can easily customize this recipe to suit your taste or dietary preferences. For a creamier curry, add coconut milk or yogurt to the gravy. If you prefer a tangier flavour, amp up the tamarind or add a splash of lemon juice.

Don’t have access to fresh fish? Frozen fish works just as well—just thaw it before cooking. For a vegetarian twist, replace the fish with paneer or tofu. You can also experiment with different spices, like adding garam masala for warmth or chili powder for extra heat. Whether you’re making it spicy, mild, creamy, or tangy, this fish curry can be tailored to your liking, making it a go-to recipe for any occasion.

Why do we love the versatility of this Indian Fish Curry Recipe

This dish can be made with a wide variety of fish, such as cod, haddock, halibut and tilapia. Any white fish really. I like the dish to be drier in consistency, so that’s why it’s more of a masala dish rather than a runnier curry dish.

I love my masala dishes with chapati/roti or naan. You could also serve it with rice if you prefer.

I really like the way the dish melts into the masala as it cooks, I feel it absorbs the flavours better this way. However some prefer to have whole pieces of fish in their dish. If you like your fish cooked in this way, I would shallow fry the fish first and then add to the masala. This will help the fish stay whole.

If you want to add a sweeter taste to this curry, you could add coconut milk at step 4 below. This will also give a different richness to the dish. I would add around 150ml- 200ml. It’s really to your taste.

If you prefer a tangier taste to your curry, you can add a tablespoon of tamarind sauce. Add this in at step 5. This will definitely amplify the tangy taste of the tomatoes.

The recipe also scales up very well if you are cooking for larger numbers. It will keep in the fridge very well for a coupe of days too. Just make sure you keep it in an air tight container. I would not be tempted to freeze fish after it’s cooked, it does not thaw out very well in my opinion.

History of Fish Curry Masala

Colonial powers such as the Portuguese, Dutch, and British have had a major impact on the development of South Asian cuisine. Tomatoes was something that was introduced to India by the Portuguese. Thereby demonstrating the massive impact on curry as we know it today. It makes me think most curries we have today are therefore a blend of East meets West in some shape or form!

Enjoy the dish with some kebabs and chaat, what more could your guests ask for! If you are wanting more fish recipes, have a look at my tuna patties or fried fish recipes.

Conclusion

There’s nothing quite like a steaming bowl of Fish Curry Masala to transport you to the coastal regions of India. With its bold flavours, tender fish, and aromatic spices, this dish is a celebration of Indian culinary traditions. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Plus, it’s healthy, customisable, and easy to make—what’s not to love? So, gather your ingredients, fire up the stove, and get ready to enjoy a taste of India at home. Don’t forget to share your culinary masterpiece with us on social media using #FishCurryLove—we can’t wait to see your creations!

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for Fish Curry Masala

Feeds 4

Time 20 minutes

• 500 grams of cod or haddock
• 3 tablespoons of oil
• 1 onion finely chopped
• 3 medium tomatoes finely chopped
• 2-3 green chillies finely chopped (to taste)
• 2 teaspoons of tomato puree (optional)
• 1/4 teaspoon of turmeric
• 1 dried red chilli
• 1 teaspoon of salt
• 1/2 lemon, juiced
• 1 teaspoon of garlic finely chopped
• 1 teaspoon of ginger finely chopped
• 3/4 teaspoon of ground cumin
• 1/2 teaspoon of garam masasla
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ajwain seeds
• 3 tablespoons of finely chopped fresh coriander

Method

1. In a medium sized pan, heat the oil, add the onion and fry until lightly browned.

2. Then add the ajwain seeds and stir through.

3. Next add the remaining spices, dried red chilli, garlic and ginger and stir through for a minute or so. You do not want the garlic and ginger to burn, turn the heat down slightly if it’s catching on the pan.

4. I put the tomatoes and green chillies in a mini food processor and blitz. This gives a smoother masala. I then add the tomato and green chillies mixture to the pan, you can add tomato puree at this point too, stir through and combine all the ingredients.

5. Turn the heat up and then add the fish, the fish will start to break apart as it cooks through. Cook the fish until it’s fully cooked, this should take around 7-8 minutes. Next add the lemon juice and stir through.

6. Finally, finish with the fresh coriander, garnish with lemon wedges and serve with rice or chapatis!