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South Indian Fish Curry
Minaa
8 August 2024
Flaky and succulent salmon, with a savoury, spicy, slightly tangy, and aromatic base, comes together in a pan to create this mouth-watering and delicious South Indian Fish Curry!
Each state in South India has developed its own version of fish curry, reflecting local tastes and ingredients. In Kerala, the curries are rich and coconut-based, often including coconut milk for a creamy texture that mellows the spices. Tamil Nadu’s fish curries are known for their tangy and spicy flavors, with tamarind and red chilies playing key roles. Andhra Pradesh’s version is famous for its intense heat and bold flavors, while Karnataka offers variations influenced by Konkani and Mangalorean cuisine.
I made this fish curry three times in the span of a week, and my husband, who doesn’t usually like seafood, enjoyed it down to the last bite—so don’t walk to the supermarket, RUN! Come home and make this ASAP. It takes less than 40 minutes, and while you’re making this South Indian Fish Curry, you can have rice cooking in the background. By the time you’ve finished making the curry, everything will be ready to be plated for a nice, warm dinner, bringing the flavours of South India to the comfort of your own home.
Reviews
Ingredients:
Adjust Servings
| 400g Salmon Fillets | |
| 1⁄2 inch Ginger | |
| 3cloves Garlic | |
| 1⁄2 tsp Cumin Seeds | |
| 1⁄2 tsp Black Mustard Seeds | |
| 1 Red Onion | |
| 1 Green/Red Chili | |
| 2 Tomatoes medium sized | |
| 70ml Vegetable Oil neutral tasting | |
| 1 1⁄2 tbsp Coconut Milk | |
| 2tsp Salt | |
| 1tsp Ground Black Pepper | |
| 10ml Lemon Juice |
Spice Mix
| 1⁄2 tsp Turmeric Powder | |
| 1tsp Cumin Powder | |
| 1tsp Smoked Paprika Powder/Paprika Powder | |
| 1 1⁄2 tsp Garam Masala | |
| 2 tsp Coriander Powder | |
| 1-3tsp Chili Powder according to heat preference |
Nutritional Information
480 kcal
Calories
28 g
Total Fat
900 mg
Sodium
3 g
Dietary Fiber
30 g
Protein
10 mg
Vitamin C
70 mg
Cholesterol
8 g
Carbohydrates
3 g
Sugar
300 IU
Vitamin A
2.4 mg
Iron
Directions
1.
Prepare the Ingredients
Start by prepping the red onion, chili, tomatoes, ginger, garlic, and coriander. Peel and thinly slice the red onion. Slice the red or green chili at an angle to create diagonal slices. Chop the tomatoes into small pieces—precision is not necessary, but smaller pieces will help them cook down faster. For the ginger and garlic, use a mortar and pestle to crush them into a paste. If you don’t have one, simply mince them finely with a knife. Lastly, chop the coriander leaves finely. Place all the prepared ingredients on a large plate and set them aside.
In a small bowl, combine all the spices from the spice mix and mix well. Set aside for later.
Mark as complete
2.
Cook the Curry Base
Heat oil in a pan over medium-high heat. Once the oil is hot, add the cumin seeds and mustard seeds. You should hear a sizzling or popping sound as the mustard seeds crackle—this means they are releasing their flavors. If you don’t hear this sound, the oil is not hot enough, and the seeds will not temper properly. Once the mustard seeds crackle and the cumin seeds brown (this takes about 5–10 seconds), add the sliced onions and sauté until they turn light brown. Add the ginger-garlic paste or minced ginger and garlic and sauté for 10–15 seconds, being careful not to let them burn. Add the sliced chili and sauté for another 10 seconds. Next, add the tomatoes and cook until they become soft and mushy.
Once the tomatoes have cooked down, add the spice mix and roast it with the tomatoes for about one minute to enhance the flavors.
Mark as complete
3.
Cook the Fish
Add the salmon fillets directly to the pan—if using frozen fish, there’s no need to thaw them first. Mix the fish gently with the tomato spice mixture and let it cook for 5 minutes, stirring occasionally.
Pour in the coconut milk, lemon juice, salt, and black pepper, and mix everything well. From this point, be gentle when stirring to avoid breaking the fish. Cover the pan with a lid, lower the heat to medium, and let it cook for 10 minutes.
At the 5-minute mark, remove the lid, turn the fish over, and gently mix everything. Cover again and continue cooking for the remaining 5 minutes.
Mark as complete
4.
Final Touches & Serving
After the remaining 5 minutes, uncover the lid and check if the fish is fully cooked. If needed, flip the fish over, cover the pan again, and cook for an additional 5 minutes.
Once the fish is done, add the chopped coriander leaves, mix gently, and let the curry simmer for 1–2 minutes. Remove the pan from heat and plate the fish curry.
Serve warm with white rice, chapati or even naan!
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Notes
Fish: The best fish to use are salmon, cod, Spanish mackerel, or any mild-flavoured fish that isn’t too delicate. You can definitely use frozen fish (no thawing required—woohoo!) or fresh fish for this recipe. It’s also best to purchase the fish fillets with the skin on because the skin holds the fillet together and prevents it from breaking into pieces. You can always remove the skin later if you prefer not to consume it.
Tamarind or Lemon?: Usually, tamarind is used in South Indian fish curry instead of lemon juice. However, I know that for some, tamarind might not be easily accessible in local supermarkets, and for others, it might not be something used on a daily basis. So, to make this recipe easier and more accessible, I used lemon instead, as it is far more common and frequently used in many households.
Storage: The curry will keep well for 2 days in the refrigerator. Store the leftover curry in an airtight container. When ready to consume again, add 100 ml of water and heat it up in a pan on medium heat until the curry is bubbling.
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