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.

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Have you ever wanted to make curry and then given up because the ingredients list looks long and complicated? Simple fish curry in India can be very elaborate with sauteed onions, ginger paste, garlic paste, chilli powder, and curry leaves, in spluttering mustard seeds, cumin seeds, and tamarind. Garnish with coriander leaves and green chilies.
It's quite true that we Indians love to make complicated curries with lots of different spices. Truth be told, we love playing with spices. And I love creating new blends, combinations, and exciting spice mixes. I get that from my mom. She always made her own spice mixes.
I have a lot of non-Indian friends who often shy away from Indian food for obvious reasons. However, I have simplified some dishes on this blog for them, which they enjoy making.
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 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 fish like haddock, tilapia, seabass will work for this dish. I like using white fish
- Curry powder - Always pick a good brand of curry powder. You can find these at most supermarkets these days in the spice aisle. You can also make your own curry powder, in fact, you probably already have the spices you need in your pantry. I like my curries red so I use fewer teaspoons turmeric in my curry powder more chili powder.
- Coconut milk - Milk will keep it light while coconut cream will be too thick for fish. And if coconut cream is all you have used only ¼ cup and add some water.
- Cilantro - Is the herb of choice with most Indian dishes but you can also use parsley.

Easy fish curry recipe
- Wash, remove scale and clean the fish under clean running water. Then cut the fish into 4 pieces. Pat dry with paper towel.
Pro tip - Depending on the type of fish you use, you may have different size pieces of fish. My fish pieces were each approximately 5 to 6-inches which serves 4 as we are four in the family. - In a pan or skillet, over medium to low heat, add the oil and garlic. Saute 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 ¼ to ½ cup 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 gravy 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. Serve over steamed rice.

Variations
- You can deep fry the fish pieces before you add them to the curry.
- If you don't have these spices you can make a quick fresh masala with green chillies or red chillies, garlic cloves, coriander, cumin, and turmeric in a mortar and pestle to make a spicier curry. Stir fry the paste in oil, then add the fish fillets and simmer with a cup of water until done.
More fish recipes
- Easy Prawn Curry
- Lentil Chicken Curry
- Meatball Kofta Curry
- Chickpeas Curry - Channa Masala
- Indian Lamb Curry
- Slow Cooker Lamb Curry Recipe
- 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 shrimps 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.
Well, you can substitute curry powder with 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, 1 teaspoon paprika (plus the cayenne in the recipe of course).
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Printable Recipe
Easiest Fish Curry - Just 6 ingredients
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Fish (Cod or similar cut into 4 pieces)
- 1 tablespoon Cooking oil
- 1 teaspoon Garlic minced
- 1 tablespoon Curry powder
- 1 teaspoon Cayenne (hot or sweet paprika)
- 0.5 cup (120 ml) Coconut milk
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ cup Cilantro (chopped)
Instructions
- Wash, remove scale and clean the fish under clean running water. Then cut the fish into 4 pieces. Pat dry with a paper towel.Pro tip - Depending on the type of fish you use, you may have different size pieces of fish. My fish pieces were each approximately 5 to 6-inches which serves 4 as we are four in the family.
- In a skillet, over medium to low heat, add the oil and garlic. Saute 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 ¼ to ½ cup 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 gravy 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. Serve over steamed rice.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Iain
Hi Veena, I was looking for a quick and easy Fish Curry recipe and found yours. All I want to know is, can I replace the curry powder with paste? If so, do I leave out the garlic?
Veena Azmanov
Hey Lain, curry paste and curry powder while they sound similar, are not completely different. Curry powder is only the dry spices while curry paste includes curry powder along with other ingredients like onions, ginger, garlic, tamarind, etc. So, yes, you may need to omit not just the garlic. The best use of the curry paste is to use the recipe that comes with it. If not, read the list on ingredients on the package and omit ones that are including and adjust accordingly. Sorry, I know it is not the simplest answer you were looking for.
Teresa
I made this for me and my husband and it was great. I added peas and corn to it and used naan bread for dipping in the juice
Veena Azmanov
That sounds yum. Thanks Teresa.
Monica Harvey
I made this for 2 people and found this recipe a bit confusing. In the ingredients it states 5 pieces of fish and then in the method it says to cut the fish into 5-inch pieces (each of the 5 piece into 5 x 1"pieces?). Maybe someone could clarify that for me. Also I found that 500g was a lot for 2 people but there wasn't much sauce for the amount of fish as it was made with only .5 cup of coconut milk.
I have adapted the recipe to make more sauce and find it tastes great and gives me enough for 2 meals for 2 people
Veena Azmanov
Monica. Its a one pound fish / 500 grams cut into 5 pieces. Or you can busy 5 pieces of fish. You can add more water to make extra gravy too. If you add too much coconut milk it will dilute the spices making it very bland.
Krista
This recipe was so easy to make and super delicious. We love eating Indian food and this was a quick dish that compared very nicely with the flavours we are used to at the restaurants. I couldn't stop eating it!
Veena Azmanov
Thank you, Krita. I am so happy to hear that. Yes, it is a very easy dish to make
Katie
Your recipes are always GOLD. Fool-proof. Made it for the family and it was a hit!
Veena Azmanov
Thank you so much, Katie. SO happy to hear your family enjoyed it. Thanks so much for coming back to write this feedback