Indian Fish Curry Recipe

Had a friend over for dinner who is new to America, hailing from India, and he commented that the dish was spot on, although he found it to be quite mild compared to what he's used to. For us, it had a nice kick of spice. I omitted the mustard and marinated the fish in a blend of turmeric, garlic, salt, and pepper using a food processor, adding a few drops of water and oil to create a paste. This helpful tip was shared by my friend when I mentioned what I was planning to cook. I also added a can of green chilies and reduced the amount of cayenne pepper to 1/2 a teaspoon. We absolutely enjoyed this meal! Served over brown rice, it was a hit and we cleaned our plates. I am looking forward to making this again soon. Thank you for sharing this recipe!

Absolutely loved this recipe at my home! I made a few tweaks by using mahi mahi and shrimp, adjusting the spiciness by using only 1 teaspoon of cayenne (my daughter prefers milder flavors), and substituting cashews with 2 tablespoons of creamy peanut butter. I blended all the curry sauce ingredients together for a smooth puree and simmered it for an hour to enhance the flavors. For cooking the fish, I sautéed it in a pan and then added the curry sauce, letting it cook for another 10 minutes. We enjoyed it over a bed of spinach and rice, topped with mango chutney. The fact that my daughter already asked when I'll be making it again is a testament to its success in our home!

Our household favorite! The teenagers always ask for it. I prefer using only 3/4 teaspoon of cayenne, increase the tomato to 1 cup, and add 1/2 can of coconut milk for extra creaminess. The sauce is so delicious that we love having extra to drizzle over rice. We typically use about 6 Basa fillets, which turn out super tender! What's also great about this dish, unlike many fish dishes, is that it can be kept in the oven at 200 degrees covered without drying out. We discovered this one night when dinner was ready but the family was an hour late getting home. This recipe is restaurant-quality, perfect with naan and a simple crunchy salad with an oil and vinegar dressing. Thank you for the recipe :)

I've prepared this dish twice now. The first time I followed the recipe exactly using cod, but found that the amount of cayenne pepper was too much for my liking. However, my husband enjoyed it. I also wasn't a big fan of the cod in this dish. The second time, I used tilapia instead and reduced the cayenne to 1/2 tsp, which was perfect for me. I served it over rice cooked in leftover vegetable broth from the recipe, adding in some cumin, turmeric, coriander, salt, pepper, and garam masala for extra flavor. It complemented the fish beautifully. Overall, it was a fantastic meal and I will definitely be making it again.

This dish was a huge success in our home! My husband absolutely loved it and even asked me to save the recipe. I used haddock fillets, and they were so large that I only cooked two, which turned out well because I had just enough sauce to cover them. I made a few tweaks, like using 1 tablespoon of ginger paste instead of a fresh piece, opting for olive oil over canola, and adding five whole cashews. I also made the cashew paste in a blender instead of a food processor, and it worked perfectly. We enjoyed it with jasmine rice. The fish turned out to be incredibly tasty, with a unique curry flavor that was earthy, slightly pungent, a little sweet, and, of course, spicy. Personally, I didn't find it too spicy, but I would consider adding more tomatoes next time—maybe a cup or more.

I absolutely adored this recipe! At first, it presented a challenge for me because I cannot consume onions. However, I found a solution by substituting sliced mushrooms and a teaspoon of water for the onions. Additionally, I had three leftover roasted fingerling potatoes which I sliced up and added to the dish along with the tomatoes. The fresh rockfish, caught locally by a friend, was the perfect choice for the fish. Following the recipe's recommended spices resulted in an incredible flavor. I served it over white rice, and it was simply delicious.

I followed the recipe exactly, but I decided to reduce the amount of salt by half. I also prepared the dish the night before by covering the cod fillets with the flavorful paste, then covering the casserole with foil and refrigerating it. After just half an hour in the oven, the meal was ready to be served alongside mashed sweet potatoes, fragrant jasmine rice, a sprinkle of shredded coconut, a few raisins, and a dollop of homemade rhubarb chutney. Although my daughter found it a bit too spicy, she ended up finishing her entire plate!

I followed the recipe exactly, except I reduced the amount of salt by half. I prepared the dish the night before by coating the cod fillets with the paste, covering the casserole with foil, and chilling it in the fridge. After baking it for half an hour in the oven, I served it alongside mashed sweet potatoes, jasmine rice, a sprinkle of shredded coconut, a few raisins, and a dollop of homemade rhubarb chutney. While my daughter found it a bit spicy, she still cleaned her plate!

I followed the recipe instructions and used tuna steak that I found at the grocery store. The dish turned out delicious when served over white rice, alongside a side of lentil soup.

Spicy cashew paste coated with cayenne and red pepper flakes offers a satisfying kick that will make you break a sweat, while still being packed with flavor. I recommend tripling the amount of cashew mixture to have leftovers for rice. To elevate your dish, consider adding curry powder to basmati rice as it is cooking.

Thank you so much!!! This is my review. Thank you!!!

We prepared it using cod and it turned out to be delicious!

I stuck to the recipe precisely, and I must say, it turned out incredibly spicy. While we adore hot and spicy flavors, this dish was just too intense to be truly enjoyable. If I were to make it again, I would definitely dial down the spiciness to about half of what the recipe suggests.

The dish turned out really well, but I ended up doubling the amount of curry to fully coat the Swai fillets I used. The cayenne pepper was a bit overpowering, but overall it was still a fantastic meal.

I absolutely loved it! Although I found it a bit too salty, so next time I'll reduce the amount of salt. We also reduced the cayenne pepper by about two-thirds. We will definitely be making this recipe again!