Fish Curry

A well cooked curry speaks volumes in flavor & for any curry, taste is what it is all about. Most of the times, curry making is thought of as a time consuming activity, something one might not consider for a busy weeknight dinner. But I would like to invite you all to try this simple recipe which  takes little preparation, tastes fantastic & beats any other ‘elaborated’ curry dish cooked for hours.
There are more good news. Keeping this curry as a base, you can infuse other ingredients like tofu, peas, corn, mushrooms, shrimp, paneer, or potatoes to make a different curry. And did I mention that this dish is really ready in 30 minutes?
For the fish, I’ve tried Salmon, Mahi Mahi & Tilapia. I have found that the thinner the better. So the best choice turned out to be Tilapia, though the other two are good runners up too.
Serves : 2                                Difficulty Level: Moderate
Cooking Time: 25 minutes           Ready In: 30 minutes
Course: Main
3 Tilapia fillets
1 Tablespoon Mustard oil/ or any oil
1 Teaspoon Coriander seeds
1 medium dried red chilli ( optional)
1/4 Teaspoon Fenugreek seeds (Methe)
1/2 inch cinnamon stick
1 Teaspoon minced garlic
1 Teaspoon grated ginger
1/2 cup chopped onion
1/2 cup chopped tomato
1 teaspoon salt
1/3 cup cashew nuts ( optional)
2 cups water
Cilantro leaves to garnish
  • Heat 1/2 tablespoon of oil in a medium skillet & add coriander seeds, red chilli, fenugreek seeds & cinnamon stick.Let these pop for 20-30 seconds in hot oil.
  • Fold in ginger, garlic & onions. Saute them for 3-4  minutes on medium flame.
  • Now add the tomatoes,salt & nuts. Cook for 5 minutes on medium flame.Remove from heat & let it cool for couple of minutes.
  • Meanwhile,in another pan, heat the remaining oil & pan sear Tilapia fillets , approximately 2 minutes each side.Turn off the heat.
  • In a blender, puree the sauteed spice mixture, adding 1/2 cup of water to make a fine paste.
  • In a pan, mix the remaining water, pan seared Tilapia & pureed spices & cook them  together for 10 minutes on medium flame.
  • Garnish with cilantro & enjoy the flavors of curry with naan / mint parantha/ basmati rice.
Cooking Suggestions
You may substitute the nuts with 1/3 cup sour cream or plain yogurt. But add them in the end.
Try using fresh ginger & garlic pastes for better flavoring.
You may add less or more water depending on the consistency you want for the curry.
Tilapia is a low fat, low carbohydrate, low sodium protein source.


  1. Meetu, good to know that. I like the idea of Salmon. So Thanks to you too 🙂

  2. Great recipe yet again Monika & inspired by this recipe I made fish curry today the same way. I didn't have tilapia so baked salmon & also added some coconut cream powder to get some flavor. Turned out great. Thanks dear

  3. This is a awesome recipe…YUMMY<br /><br />Aarthi<br />

  4. delicious luking curry….luvd the way u did it

  5. Fish Curry sounds delicious, looks tempting 🙂

  6. Lovely color and curry looks delicious !!<br /><br />Ongoing Event – <a href="; rel="nofollow"> <b> CC-Dish For Loved Ones</b> </a>

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