Fish Curry

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Fish Curry1

I am not particularly fond of fish but this recipe from my friend M changed my mind. After eating this fish curry at her place numerous times, I finally asked for the recipe and she was gracious enough to share it. She adds milk to this gravy to soften the flavor of spices and that gives it a nice creamy flavor.Typically, we don’t mix fish and milk together but for such fantastic end result I don’t mind letting go off my past preconceived notions (BTW it is a fallacy that mixing milk and fish can cause skin problems)..If you are still skeptical replace milk with 1/4 cup coconut milk.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Nutrition Facts
Serving size: 1/5 of a recipe (7.9 ounces).
PER SERVING: 223.12 calories; Calories from Fat: 96.72g; Total Fat: 10.99g; Saturated Fat: 2.31g; Cholesterol: 51.95mg; Sodium: 308.19mg; Potassium: 574.17mg; Total Carbs: 11.16g; Fiber: 3.86g; Sugar: 3.76g;Protein: 22.37g


  • 3 tablespoon oil
  • 8 pepper seeds
  • 1 bay leaf (tej patta)
  • 4 cloves (laung)
  • 1 black cardamom (badi elaichi)
  • 1 small cinnamon stick (dalchini)
  • 4 cloves garlic, crushed
  • 1 and a half medium sized onions, cut finely
  • 2 tomatoes, cut finely
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 pound fish (tilapia,catfish) cut into pieces
  • ½ cup milk
  • salt to taste
  • coriander leaves for garnishing


  1. Heat oil in a medium sized pan and when it turns hot add the spices (pepper seeds, cloves, bay leaf, black cardamom,cinnamon) and let them sizzle for 10-15 seconds
  2. Add garlic and onions and reduce the heat (medium low). Add salt. Stir it occasionally till the onions soften and start to caramelize (around 15 – 20 minutes). Note: This slow cooking brings out a sweet flavor as the sugars in the onion caramelize. Here is a step by step procedure on how to caramelize. Add tomatoes, chili, turmeric, coriander and cumin powder and continue to fry them till they become mushy.
  3. Add the milk and mix well and let it simmer for another 5-10 minutes.
  4. Gently place the fish in the gravy and spoon over the gravy on it.
  5. Cook the fish till it is done (fish is considered done when it separates from the bone.If you have a boneless fish like Tilapia,use a fork to cut it and if you are able to do it easily your fish is done.)
  6. Take it off heat and serve hot sprinkled with coriander.

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