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.
Curry is my soul food. We ate it every day and in many variations. If you look at both my blogs, you will see I have lots of Indian recipes, including many curries.
This one is close to my heart because it takes me back to my childhood. The smell of spices cooking in oil automatically brings you to the kitchen. It’s the smell! So GOOD!!
We all know that making curry can be time-consuming. And yet, not this fish curry. This is one of those curries I’ve eaten all my life: a few simple ingredients, the simplest method, fresh fish, and a gentle simmer. In fact, the curry is ready before the rice.
Why you’ll love 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.
- You can control the spiciness level by choosing your chili pepper. Or you can use sweet paprika instead. So it’s very customizable.
- The best part is that the fish cooks in under 10 minutes, so this dish comes out faster than steamed rice.
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.
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
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more curry 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 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).
more fish and seafood recipes
- Shrimp with Rice Recipe
- Honey Ginger Shrimp Recipe
- Thai Shrimp Soup Recipe
- Thai Fish Curry
- Tandoori Prawn Masala:
- Turmeric Prawn Rice Recipe
- Cilantro Baked Fish Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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.