Easiest Fish Curry Recipe EVER!!
If you are looking for the easiest fish curry to make. This is it! It needs only six ingredients and gets done in less than 15 minutes. Serve it over steamed rice for an uncomplicated Indian fish meal.
Growing up, curry was more than just dinner — it was a way of life. The aroma of spices simmering in oil, the sound of mustard seeds popping in the pan, the steam rising off a fresh pot of rice… those were my comfort cues. They meant laughter around the table, stories between bites, and a full belly wrapped in love.
But now, living far from home, those comforts feel a world away. Life gets busy, routines change, and I don’t cook Indian food nearly as often as I used to. But on those days when the homesickness sneaks in like a quiet ache — when I miss the sounds, the smells, the warmth of my mother’s kitchen — I turn to the one thing that always brings me back: her fish curry.
This isn’t one of those complicated, slow-cooked affairs that need a spice grinder, a full pantry, or two hours of prep. No, this is mom’s fish curry — simple, quick, soul-soothing. A handful of ingredients, no chopping, no fancy steps. Just clean, honest flavors that come together faster than my rice cooker finishes its job.
By the time the curry is bubbling and the kitchen smells like home, I’m already smiling. A quick salad on the side, a spoonful of steaming rice, and I’m not just feeding my stomach — I’m feeding my heart. This dish may be easy, but for me, it’s everything.
Why make this curry?
- It really doesn’t get easier than this. All you need is a good fish, curry powder, and a few other pantry staples like oil, salt, pepper, etc.
- This is a delicious curry. And you can control the level of spiciness with your choice of chili pepper. Or, you can also use sweet paprika instead.
- The best part is that the fish cooks in less than 10 minutes, which means this dish gets done quicker than steamed rice. How cool is that?
Ingredients and Substitutes
- Fish – I have used cod, but almost any white fish fillets, like haddock, tilapia, or seabass, will work for this dish. I like using white fish.
- Curry powder – Always pick a good brand of curry powder. These days, you can find these at most supermarkets in the spice aisle. You can also make your curry powder. If you don’t have curry powder, you can make the curry sauce with ground coriander powder, ground cumin, red chili powder, cayenne pepper, black pepper, and a sprinkle of garam masala.
- Coconut milk – Milk will keep it light, while coconut cream will be too thick for fish. And if coconut cream is all you have, use only 1/4 cup and add some water.
- Cilantro – This is the herb of choice with most Indian dishes, but you can also use parsley.
- Optional – add one chopped tomato or 1 tbsp of tomato paste to the spices. And of course, a squeeze of lemon or lime juice at the end works wonders.
Step-by-step: Easy fish curry recipe
- Wash, remove the scale, and clean the fish under clean running water. Then, cut the fish into four pieces. Pat dry with a paper towel.
- In a pan or skillet, over medium to low heat, add the oil and garlic. Sauté for 30 sec. Then, add the curry powder, cayenne, or paprika – saute for another 30 seconds.
Pro tip – Keep the heat low as necessary to prevent the garlic and spices from burning.
- Next, add the coconut milk and bring to a boil. Season with salt and pepper. Followed by cilantro or parsley.
Pro tip – If the heat is high, the water will evaporate quickly. So, you can add 1/4 to 1/2 cup of water if necessary. - Cover and cook on medium heat for 5 minutes. Open and gently lay the fish pieces in the gravy.
Pro tip – We partially cook the curry sauce first to prevent the fish from overcooking.
- Cover and cook for 4 minutes on one side. Flip the pieces and cook for another 3 to 4 minutes on the other side or until the fish is cooked. Turn the heat off.
- Garnish with more fresh cilantro and a squeeze of lemon or lime juice. Serve over steamed rice.
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- See all Indian recipes
Frequently asked questions
This fish curry will keep in the fridge for 3 to 4 days.
Yes, you can actually use shrimp or prawns to make this a wonderful prawn curry.
Yes, you can add carrots, potatoes, and such. My favorite is turnip or parsnip. And if you use veggies, cook the veggies in the curry first, then add the fish because veggies take longer to cook.
You can substitute curry powder with 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, and 1 tsp paprika (plus the cayenne in the recipe).
Easiest Fish Curry – Just 6 ingredients
If you are looking for the easiest fish curry to make. This is it! It needs only six ingredients and gets done in less than 15 minutes. Serve it over steamed rice for an easy Indian fish meal.
Video
Ingredients
- 1 lb (500 g) Fish Cod or similar cut into 4 pieces
- 1 tbsp Cooking oil
- 2 cloves Garlic minced
- 2 tbsp Curry powder
- 1 tsp Cayenne pepper or red chili powder or sweet paprika to keep is less spicy
- ½ cup (120 ml) Coconut milk
- ½ tsp Salt
- ¼ tsp Black pepper powder
- ¼ cup Cilantro chopped
Method
- Wash, remove scale, and clean the fish under clean running water. Then, cut the fish into four or 5 pieces (about 4 inches each). Pat dry with a paper towel.1 lb Fish
- Add the oil and garlic to a skillet over medium to low heat. Sauté for 30 seconds. Then, add the curry powder, cayenne/chili, or paprika. Sauté for another 30 seconds.1 tbsp Cooking oil, 2 cloves Garlic minced, 2 tbsp Curry powder, 1 tsp Cayenne pepper or red chili powder
- Next, add the coconut milk and bring to a boil. Season with salt and pepper. Followed by cilantro or parsley.½ cup Coconut milk, ½ tsp Salt, ¼ tsp Black pepper powder
- Cover and cook on medium heat for 5 minutes. Open, and gently lay the fish pieces in the gravy.
- Cover and cook for 4 minutes on one side. Flip the pieces and cook for another 3 to 4 minutes on the other side or until the fish is cooked. Turn the heat off.
- Garnish with more fresh cilantro and a squeeze of lemon juice or lime juice. Serve over steamed rice.¼ cup Cilantro
Equipment you will need
Nutrition
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I was looking for a simple Fish curry that didn’t involve layers of steps. This was easy and a huge hit for my family, including a 6 and 8 year old. I will definitely make it again.
Thank you for the lovely feedback. This one is my childhood favorite. Thanks
Delicious!
But can I reheat the leftovers?
Yes, Sandy – you can store the leftover in the fridge and then warm it in the microwave or on the stovetop later. Add a little water if necessary when reheating.
I just made it, and it’s delicious. Definitely will make it again… and again.
I love this curry. I decided to make a double batch of the sauce a few hours early to let it mellow then froze half for next time. I also had a single Roma tomatoe so I grated that in and it was a winner sauce.