Indian Fish Curry Recipe

A long list of ingredients is typical for Indian Fish Curry, but it’s the spices that truly define its deliciousness. Without them, the curry would be simple and mild, lacking the bold Indian flavors. The good news is, with easily available store-bought spice powders or ready-made fish curry powders, this dish becomes simple and convenient to prepare.

But this isn’t your ordinary fish curry (TAMARIND FRIED FISH). It’s enhanced with mango, adding a natural burst of sourness that complements the spices. The curry also uses tomatoes and tomato paste, which not only add depth but give it a vibrant color. This version is somewhat similar to a South African Fish Curry, explaining the choice of ingredients and flavor profile (MALAYSIAN MUTTON CURRY).

For the fish, mackerel or ikan tenggiri works best, though you can use any fish you prefer. The cooking technique is classic: sauté or fry the curry paste, then add the fish and seasoning, letting the flavors meld together.

 

The result? Indian Fish Curry, South African Style - spicy, tangy, and bursting with the much-loved tastes of Indian spices.

 

Ingredients

1 kg ikan mackerel, sliced
1 large red onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp black mustard seeds
1 tsp fenugreek seeds
Curry leaves (as needed)
Plain chili powder (as needed)
1 tsp turmeric powder
½ tbsp cumin powder
A pinch of garam masala
2 tomatoes, chopped
½ cup tomato paste
Tamarind juice (as needed)
1 green mango, sliced
Salt to taste
½ cup oil
Water (as needed)

Method

Heat oil.
Add ginger paste, garlic paste, onion, curry leaves, mustard seeds, and fenugreek seeds.

Stir.
Add chili powder, turmeric powder, cumin powder, and garam masala.

Stir.
Tip in chopped tomatoes and tomato paste. 
Stir to combine.
Pour in water as needed for the curry/gravy.

Simmer.

Pour in tamarind juice and add fish. 
Simmer until fish is half-cooked.
Add mango and salt.

Gently stir.
Once the fish is tender, turn off the heat.