Indian Fish Curry Recipe - Allrecipes.com
Indian Fish Curry Recipe
3 Photos
Indian Fish Curry
Tasty white fish fillets are baked in a spicy curry sauce. See more
  • READY IN ABOUT 1½ hrs

Indian Fish Curry

Read Reviews (45)

"A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

Directions

  1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr 25 mins

Footnotes

  • Cook's Notes
  • You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2010

Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!!

— 
Most Helpful Critical Review
Jun 01, 2012

I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me.

— 
Dec 28, 2010

Crazy good! We followed the recipe exactly and it was a perfect heat for us. Note: we generally order our food at medium spice level at restaurants.

— 
Aug 19, 2010

The house smelled wonderful! I used mahi mahi fillets. Scared it would be too hot, I used 1/2 tsp cayenne and 1/2 tsp. madras curry powder. Served with rice and steamed spinach.

— 
Jun 23, 2010

We loved this dish! I did cut back on the cayenne to about 1 1/12 tsp and it was still hot but delicious. Also added about 3/4 cup canned diced tomatoes b/c I did not have fresh. Served this with roasted cauliflower. If you like a very flavorful curry, this is the one for you!

— 
Sep 14, 2011

We really enjoyed this for dinner last night. It was very flavorful, right amount of spice (I used 1 tsp. cayenne), and the fish was very moist. I used fresh-caught black tile fish, served with brown rice and steamed carrots. All of the different flavors came together very well. Instead of canned vegetable stock, I made my own using leftover shrimp shells, a few celery tops, and the stems of the fresh cilantro. I also added some curry powder to the spice mix.

— 
Sep 21, 2010

Awesome, even though I over-cooked the fish - I always do that :( I used Cod and subbed olive & vegetable oils for the canola. I only added about 1/4 teaspoon of cayenne, there was no way my son would be able to eat it as listed. I will definitely make this again, with a little more cashews in the paste and try not to overcook it!

— 
Mar 17, 2010

Wow, this has a ton of flavor. I used only half the cayenne, and it was still spicy, especially with the first few bites, but it mellowed as I ate more. I'd add a bit more tomato; the acid helped balance the richness of the sauce.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 41.6 g
  • 83%
  • Sodium
  • 2715 mg
  • 109%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Indian Fish Curry

Tasty white fish fillets are baked in a spicy curry sauce.

Play Video
Indian Shrimp Curry

See how to make a quick-and-easy, Indian-inspired seafood curry.

Play Video
Indian Chicken Curry II

This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States