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5 Instant Fish Curry Recipes You Must Try

portrait of fish curry recipes

Every family experiences those nights. These are the evenings when everyone scatters and demands food at separate times.  There are nights when you just want something that will keep well, reheat easily, and doesn’t have to be delivered hot for it to taste good. In our house, such a meal is typically an excellent curry.  Search for fish curry recipes UK, if you want a healthy and elegant fish curry recipe.

Curry with Minced Fish/Muchly kea Keema


  • Three tablespoons of oil
  • One medium onion (180g), four chopped garlic cloves, five minced small tomatoes (220g), five hundred grams of shredded white fish (580 grams), and optionally a handful of chopped coriander for garnish
  • Two optional green chillies as a garnish
  • 1 1/2 tsp salt 1 1/2 tsp crushed coriander powder 1/2 tsp whole ground cumin seeds (jeera)
  • 3/4 tsp (or 1/2 tsp) of chilli powder
  • A half-tsp cumin powder
  • Half a teaspoon of pepper


  • Heat the oil in a pot for about three minutes over medium-high heat.
  • Add the garlic that has been minced, shredded onions, and entire cumin seeds. Let it brown, stirring frequently.
  • Stir in the spices, chopped tomato products, and approximately half a cup of drinking water. After bringing to a boil, allow to simmer over a medium-low flame, stirring from time to time. The gravy should be somewhat thicker than the image of the gravy above, with a thick, mushy consistency.
  • Add the fish chunks after the gravy becomes thicker and most of the water that was added has evaporated. For ten minutes, simmer after bringing to a boil. There shouldn’t be a requirement to add additional water because the fish will expel a significant amount of its water.
  • Taking a spoon, start breaking up the chunks of fish and stirring the curry. The fish ought to have softened somewhat by now, so this shouldn’t require much work. Break off the fish until it starts to resemble minced meat or keema.

Quick Fish Curry Recipe Ingredients

  • A spoonful of vegetable oil
  • One large onion, finely sliced
  • 1-2 tablespoons of Madras curry paste and one minced garlic clove
  • 400g tomato can
  • 200 milliliters of vegetable stock
  • Skinned and sliced into large bits, sustainably white fish steaks served with couscous or naan bread


  • Step 1: In a deep pan with heated oil, softly sauté the onion and garlic for around five minutes. Stir-fry the curry paste for one to two minutes before adding the chopped tomatoes and stock.
  • Step 2: Add the fish after bringing it to a simmer. Cook the salmon gently for 4–5 minutes, or until it flakes easily. Serve right away with naan or rice.

If you’re trying to find the simplest way to prepare fish curry. That’s it, folks! It takes less than fifteen minutes to prepare and only requires six ingredients. Serve it with rice that’s been steamed for a simple fish dish inspired by India.

Components and Alternatives

  • Fish: Although I used cod, you can use practically any type of fish for this recipe, including haddock, tilapia, and seabass. My favourite way to use white fish
  • Curry powder: Choose a high-quality brand wherever possible. These days, you can locate these in the spice section of most pharmacies. It’s possible to DIY curry powders; in fact, you most likely already have all of the necessary spices in your spice cabinet. Add extra chilli powder to the powder.
  • Coconut milk: While coconut cream is too thick for fish, buttermilk will keep it light. If all you’ve used is 1/4 cup of cream made of coconuts, then add some water.
  • The herb that is utilized for most Indian cuisines is cilantro, although parsley works just as well.

Easy & Quick Coconut Fish Curry Recipe 


  • Two tablespoons of light frying oil
  • 1-tsp finely chopped garlic
  • one large onion, chopped finely
  • Half a teaspoon of red chilli powder
  • 1/4 tsp powdered turmeric
  • 1 tablespoon powdered coriander
  • 1½ teaspoon powdered cumin
  • Two cups coconut milk, season with salt and pepper
  • 4 bones, 1 inch-long fillet of seafood (any white fish would do)
  • Two medium tomatoes, sliced into wedges
  • a small handful of leaves of coriander, chopped coarsely, as a garnish


  • Garlic and onions should be softly browned and sautéed in hot oil. Fry for a couple of seconds after adding the seasonings.
  • Once the coconut milk has been added, season additional pepper and salt and bring to a gentle boil.
  • When the fish is fully cooked, add the tomatoes and fish pieces, and simmer for an additional six to seven minutes.
  • Add some coriander leaves for a garnish and serve with a tossed salad and a serving of plain rice.

Ingredients for Kerala Fish Curries

  • Two pounds of firm white fish, sliced into huge pieces, such as rockfish
  • One quarter of a teaspoon of salt and half a teaspoon of turmeric

Curry Preparation:

  • Two tsp of coconut oil
  • Two medium red onions cut thinly
  • Half a dozen pearl onions and forty tiny curry leaves
  • One Serrano pepper, cut but not broken
  • Minced ½-inch knob ginger
  • Half a heaping teaspoon of powdered black pepper, extremely finely ground
  • A single tablespoon of salt, taste-tested
  • One-half teaspoon of turmeric
  • Half a can of full-fat coconut milk, split; ¼ cup water
  • One tsp of vinegar made from apple cider
  • Garnish alternatively, cashews cooked with ghee or coconut oil

Final Words

Above are some of the most liked recipes for fish curry don’t forget to try it at home and enjoy your meal.

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