Spiced Fish Curry

There is nothing quite like a warm, comforting bowl of Spiced Fish Curry to lift your spirits after a busy day. This dish has become one of my absolute weeknight go-to meals because it tastes incredibly gourmet—like something you’d get at a high-end restaurant—but it actually comes together in just about 30 minutes. The magic happens when the turmeric, fenugreek, and ginger hit that creamy coconut milk, creating a rich, golden sauce that is perfect for soaking up with rice or naan. If you are looking for a healthy, high-protein dinner that doesn’t skimp on flavor, you are going to love this recipe.

Ingredients

• 2 tbsp (30 ml) olive oil
• 6 fresh curry leaves (or dried bay leaves)
• 1 tbsp (15g) fresh ginger, grated
• 2 garlic cloves (approx. 0.2 oz / 6g), granulated or minced
• 2 medium onions (approx. 10.5 oz / 300g), finely chopped
• 0.5 tsp (1.5g) ground turmeric
• 1 tbsp (6g) ground coriander
• 2 tsp (5g) ground cumin
• 1 tsp (2.7g) chili powder
• 0.5 tsp (1.5g) ground fenugreek
• 2 cups (16 fl oz / 475 ml) unsweetened coconut milk
• 1 lb (16 oz / 454g) cod fillets, rinsed and cut into 2-inch bite-sized pieces
• 2 green chilies (approx. 0.5 oz / 15g), deseeded and finely chopped
• 1 medium tomato (approx. 5 oz / 150g), chopped
• 1 tsp (6g) salt, or to taste

Instructions

1. Prepare your base aromatics by finely chopping 2 medium onions (approx. 10.5 oz / 300g), grating 1 tbsp (15g) of ginger, and mincing 2 garlic cloves (approx. 0.2 oz / 6g).
2. Heat 2 tbsp (30 ml) of olive oil in a large heavy-bottomed saucepan over medium heat.
3. Add 6 curry leaves to the hot oil and fry for exactly 1 minute until they release their aroma.
4. Stir in the prepared ginger, garlic, and onions, then sauté for 3 minutes until the onions become soft and translucent.
5. Add the spices: 0.5 tsp (1.5g) turmeric, 1 tbsp (6g) coriander, 2 tsp (5g) cumin, 1 tsp (2.7g) chili powder, and 0.5 tsp (1.5g) fenugreek; cook for 2 minutes while stirring constantly to toast the spices without burning them.
6. Pour in 2 cups (16 fl oz / 475 ml) of unsweetened coconut milk and stir until the sauce is uniform in color.
7. Gently place the 1 lb (16 oz / 454g) of cod pieces, chopped green chilies, and chopped tomato into the simmering liquid.
8. Reduce the heat to medium-low and simmer the curry uncovered for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
9. Stir in 1 tsp (6g) of salt (adjusting to personal taste) and serve warm on a platter.

Nutrition (Per Serving)

• Calories: 456 kcal
• Fat: 36.1g
• Fiber: 2.1g
• Protein: 25.0g

Chef’s Pro Tips for the Best Spiced Fish Curry

1. Don’t Skip the “Bloom”: When you add the spices (turmeric, coriander, cumin, etc.) in step 5, make sure to stir them constantly. This process, called “blooming,” releases the essential oils in the spices. If you dump them straight into liquid, the flavor will be flat.
2. Handle the Fish Gently: Cod is a delicate white fish. Once you add the fish pieces to the pan, try to avoid vigorous stirring, which can cause the fillets to break apart into mush. Instead, gently swirl the pan or use a spoon to spoon the sauce over the fish.
3. Freshness Matters: While canned coconut milk works perfectly for a creamy coconut fish curry, using fresh curry leaves makes a massive difference in aroma compared to dried bay leaves. If you can find them at your local Asian market, buy a bunch and freeze the extras!
4. Simmer, Don’t Boil: Coconut milk can sometimes separate or curdle if boiled rapidly. Keep your heat at a gentle medium-low simmer to ensure your turmeric coconut sauce stays silky and smooth.

Frequently Asked Questions (FAQ)

Which fish is best for this curry? For this recipe, firm white fish works best. We used cod, but you can also use halibut, tilapia, or snapper. These varieties hold their shape well in the sauce, making this one of the best fish for curry recipes you can try at home.

Can I make this dairy-free fish curry ahead of time? Absolutely! In fact, curries often taste better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.

Is this recipe suitable for a gluten-free diet? Yes, this is naturally a gluten-free seafood dinner. Just ensure that your spices are certified gluten-free to avoid cross-contamination. It pairs perfectly with steamed jasmine rice or a gluten-free flatbread.

Can I use frozen fish fillets? Yes, frozen fish is a great option for easy cod fish recipes. Thaw the fillets completely in the refrigerator overnight and pat them dry with paper towels before cutting them into chunks. This prevents excess water from watering down your rich curry sauce.

Conclusion

I hope you enjoy making this Spiced Fish Curry as much as I enjoyed creating it for you. It truly is the perfect solution when you need a 30-minute healthy dinner that doesn’t compromise on flavor. Whether you serve this Indian style fish stew over a bed of fluffy rice or enjoy it as a standalone one-pot fish dinner, the rich turmeric coconut sauce is sure to be a hit with the whole family. If you are looking for a dairy-free fish curry or a spicy cod curry with tomatoes to spice up your weekly rotation, this recipe checks all the boxes.