Name: South Indian Fish Curry
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Ingredients: 380 grams Salmon Fillets (3-4 Fillets) (skin on); ½ inch Ginger (minced); ½ teaspoon Cumin Seeds; ½ teaspoon Black Mustard Seeds; 1 Red Onion (thinly sliced); 1 Green/Red Chili (diagonally sliced ); 2 medium Tomatoes (cubed ); 3 cloves Garlic (minced ); 15 grams Fresh Coriander (chopped); 70 ml Sunflower Oil (or any neutral tasting oil); 1 ½ tablespoons Coconut Milk; 2 teaspoons Salt; 1 teaspoon Ground Black Pepper; 10 ml Lemon Juice; ½ teaspoon Turmeric Powder; 1 teaspoon Cumin Powder; 1 teaspoon Smoked Paprika Powder; 1 ½ teaspoons Garam Masala; 2 teaspoons Coriander Powder; 2 teaspoons Chili Powder (adjust according to heat preference )

The coastal areas of South India have been inhabited for thousands of years, with communities relying heavily on fishing as a primary source of livelihood. As early as the Sangam period (circa 300 BC to 300 AD) in Tamil Nadu, literature and archaeological evidence indicate the prominence of fish in the diet of the people. Fish curry, or meen curry as it is often called, likely developed as a way to prepare and cook fresh fish using locally available ingredients.

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.

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

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.

STEPS ON MAKING SOUTH INDIAN FISH CURRY

Begin by preparing the red onion, chili, tomatoes, ginger, garlic, and tomatoes. Peel and slice the red onion thinly. Slice the red or green chili thinly at an angle to slice it diagonally. Chop the tomatoes into small pieces; it doesn’t have to be perfect, as long as they are not large chunks, it should be okay. We need the tomatoes to cook well and get mushy, and cutting them into small pieces will speed up the time. Next, prep the garlic and ginger. If you have a mortar and pestle, use them to crush the ginger and garlic into a paste. If you do not own one, it’s perfectly okay to mince the ginger and garlic respectively using a knife. Lastly, chop the coriander leaves finely. Place all the prepared items in their respective corners on a large plate and set them aside. In a small bowl, add all of the spices from the spice mix, and mix well. Set it aside for later.

In a pan, add oil and heat it over medium-high heat. Once the oil is hot, add the cumin seeds and mustard seeds. As you add the mustard seeds, you will hear a sizzling or popping sound, indicating that the seeds are crackling or bursting and releasing their flavors. If your oil is not hot enough, you will not hear this sound, which means the mustard seeds are not tempered well. So it is important to have the oil hot enough before adding the cumin and mustard seeds.

Once the crackling or popping sound is heard from the mustard seeds and the cumin seeds are browned (this process is quick and will take about 5-10 seconds), add the thinly sliced onions and sauté them until light brown. Add the ginger and garlic paste or minced ginger and garlic and sauté for 10-15 seconds (we don’t want the ginger and garlic to burn), then add the sliced chili and sauté for 10 seconds. Next, add the tomatoes and let them cook until mushy.

Once the tomatoes have cooked down and turned mushy, add the spice mix and roast it with the tomatoes for 1 minute. Add the salmon fish fillets (if you are using frozen fish, there is no need to thaw them, just add them as they are) and mix with the tomato spice mixture. Let it cook for 5 minutes, stirring occasionally.

Add the coconut milk, lemon juice, salt, and black pepper, and mix everything well. From this point forward, be gentle when you mix it, as you don’t want the fish to break. Cover the pan with a lid, lower the heat to medium, and let it cook for 10 minutes. At the 5-minute interval, remove the lid, turn the fish over, and give everything a gentle mix to avoid breaking the fish. Cover with the lid again and let it cook for the remaining 5 minutes. After the remaining 5 minutes have passed, uncover the lid and check if the fish is cooked. If the fish is not yet cooked, flip it over, cover the pan with the lid, and let it cook for another 5 minutes. Uncover the lid, add the chopped coriander leaves, mix gently, and let it cook for 1-2 minutes.

Remove the pan from heat, and plate the fish curry. Serve warm with a choice of white rice or chapati!

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, heat it up in a pan on medium heat until the curry is bubbling.