Recipes

South Indian Fish Curry

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need:

Discover The Recipe

This recipe for a South Indian Fish Curry is packed with flavor, comforting and oh-so-satisfying. The term “curry” describes a dish with a golden hued and spiced sauce used to simmer meats, fish, vegetables and even plant-based proteins like tofu. Curries get their signature color and flavor from blends of ground spices like turmeric, cumin and ginger among dozens of others. Curries are a staple in Indian cuisine and are often paired with a starch of choice such as cooked white rice or a flatbread known as roti. Each region and even household may have their own techniques and special spice blends. Regional differences of the same dish often vary by local available ingredients or grains being served with the curry.

This recipe for South Indian Fish Curry features our take on a Madras Hot Curry blend, created to help you achieve an amazing curry at home, without grinding all the spices yourself. Although the name suggests a fiery hot flavor profile, we only add just enough heat to make it reminiscent of a traditional curry blend. The heat is balanced with a touch of sweetness from cinnamon, cardamom and fenugreek. This recipe produces a velvety, smooth coconut based curry. Add in sweet-sour tamarind, common in South Indian curries, or feel free to substitute with equal parts rice vinegar and brown sugar, or use lemon juice in a pinch. Pair this with some fluffy coconut rice or flaky roti and bask in the exotic aroma that is South Indian Fish Curry.

Ingredients

2 lbs firm fish filets like sea bass, cod, snapper or salmon cut into 2" cubes
1 Tbsp salt, half to season fish and half to season curry
1 small red onion, roughly chopped
1 inch piece of ginger, roughly chopped
4 cloves of garlic, roughly chopped
1 chili pepper, green chili, jalapeño or habanero works
1 Tbsp vegetable oil
1 Tbsp Piquant Post Madras Hot Curry
1 8 oz can of tomato sauce, diced or crushed tomatoes work as well
1 can coconut milk
1 cup vegetable broth
1 tsp tamarind paste or concentrate (optional)
To serve: coconut rice and garnish with chopped parsley and fresh lime juice

Notes

Blending the curry is optional if you prefer a sauce with a smoother consistency. If you don’t have a stick blender, then remove the sauce from the heat and allow it to cool for 10 minutes. Add the sauce to a high speed blender and gently pulse until smooth.

Instructions

Wash the fish, pat them dry and season with ½ Tbsp salt then set aside. Add the red onion, ginger, garlic, chili pepper and vegetable oil to a blender and process to form a smooth paste.

Heat a heavy-bottomed saucepan over Med heat. Add the blended onion paste and sauté for 3 minutes until fragrant. Add the Piquant Post Madras Hot Curry and sauté for an additional 2 minutes. Pour in the tomato puree and stir to combine. Cover and allow the mixture to simmer for another 5 minutes.

Now pour in the coconut milk, vegetable broth and tamarind paste. At this point if you used diced tomatoes you can use a stick blender to break down the curry and give it a smooth consistency, however this is optional. Season the curry with ½ Tbsp salt, stir to mix well and allow it to simmer for 5 minutes over Med heat.

Add the seasoned fish, cover and let it simmer in the curry for 8-10 minutes until fully cooked through. Check the salt levels and adjust accordingly. Serve with coconut rice and garnish with chopped cilantro and fresh lime juice.

Alternatives & Substitutions

Curries are a huge part of Indian cuisine and are a great option to feed a crowd. This recipe for South Indian Fish Curry is bursting with flavor and features meaty fish filets that are simmered in a golden and perfectly-spiced curry sauce. If you eat beef, our Beef Madras Masala Curry is delicious! How about our tasty Chicken Tadka Dal?
A firm textured fish works best for this recipe. If using frozen fish filets be sure to thaw them according to the package directions prior to seasoning and cooking.
Tamarind paste is common in curries and Indian cooking in general. The pulp from the tamarind pod has a sweet-sour taste that adds a distinctive flavor to the curry. If you can’t find tamarind paste, free to use 1 Tbsp of lemon juice in its place.
The key to a great curry is using quality ingredients. Our proprietary Madras Hot Curry blend is aromatic and is the perfect base for all of your favorite curry recipes.
Check out some of our plant-based favorites using Madras Hot Curry like Aloo Gobi (Cauliflower & Potatoes), Madras Cauliflower Curry, and Tofu & Zucchini Vindaloo.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!