Creamy North Indian Fish Curry Recipe

Name: Creamy North Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tilapia fillet, filet cut into 1 inch pieces; 3 tablespoons vegetable oil; 1/2 teaspoon mustard seeds; 1/2 a small onion, finely chopped; 4 large garlic cloves; 1/2 inch ginger; 2 hot green chili peppers, whole; 1/2 teaspoon turmeric (optional); 2 1/2 tablespoons tomato paste; water, as necessary; salt and pepper; 1/2 teaspoon cumin powder; 3/4 teaspoon coriander powder; 1/4 teaspoon garam masala; 1 teaspoon white vinegar (I used red wine vinegar); 2 -3 tablespoons coconut cream; coriander leaves (to garnish)

Servings: persons

1 large tilapia fillet, filet cut into 1 inch pieces
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 a small onion, finely chopped
4 large garlic cloves
1/2 inch ginger
2 hot green chili peppers, whole
1/2 teaspoon turmeric (optional)
2 1/2 tablespoons tomato paste
water, as necessary
salt and pepper
1/2 teaspoon cumin powder
3/4 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon white vinegar (I used red wine vinegar)
2 -3 tablespoons coconut cream
coriander leaves (to garnish)

1
Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
2
Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
3
Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
4
Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
5
Add fish. Cook for 5-6 minutes, turning as necessary.
6
Serve hot with rice or naan.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large tilapia fillet, filet cut into 1 inch pieces, 3 tablespoons vegetable oil, 1/2 teaspoon mustard seeds, 1/2 a small onion, finely chopped, and more.

Yes, Creamy North Indian Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy North Indian Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions