Indian-Style Fish Curry
This fish curry is a winner for dinner, and the best part? It all cooks in one pan, making it perfect for those days when you crave something wholesome and interesting but don’t want to spend hours in the kitchen. With a nod to Southern Indian flavours, this curry combines warm spices, ginger, tomatoes, and coconut milk to create a creamy yet light base that simmers white fish fillets to perfection.
We’ve used green beans in this recipe, but feel free to mix it up with baby spinach, broccolini, or even small cauliflower florets. Serve it over steamed rice or alongside warm naan, this curry will definitely hit the spot!
Ingredients 20
To Marinate The Fish
4 fillets white fish, snapper, ling, or barramundi
1⁄2 lemon, juiced
1⁄2 tsp turmeric
1⁄2 tsp cayenne pepper
1⁄2 tsp cumin
1⁄2 tsp salt
1 tbsp rice bran oil
For The Curry
1 brown onion, thinly sliced
1 tbsp rice bran oil
3 tsp mustard seeds
2 tsp ground cumin
1 tsp ground turmeric
2 red chillies, finely sliced
1 tsp salt
40 g ginger, grated
3 roma tomatoes, diced, about 350g
1 tin coconut milk, 400ml
200 g green beans, halved
1⁄2 lemon, juiced
To Serve
coriander leaves
rice, steamed
red chilli, optional
naan, optional
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Method 7
Start by marinating the . In a large bowl squeeze the juice of half a and add the , , and . Using tongs or your hands put the fish into the bowl, making sure both sides are covered in the marinade. Set aside.
While the fish is marinating, prepare your ingredients. Thinly slice the , grate the , dice the , finely sliced the and cut the in half.
Heat a deep fry pan over medium heat. Once hot, add 1 tablespoon of oil and sear the for 2 minutes on each side. Transfer to a plate and set aside.
Return the pan to the heat with a little more if needed and sautée the for a few minutes. Add , and and fry for a minute or so. Don't let them burn, as they'll taste bitter. Add the , and and fry for another minute. Add the chopped , cooking for 5 minutes or until the tomatoes start to break down. Add a cup of water and simmer for a few more minutes, or until saucy.
Pour in the and mix well. Simmer on low for 5 minutes to deepen the flavours. Then add the and cook for a few minutes or until the beans are bright green and starting to soften.
Reduce the heat to low. Carefully add the to the pan, spooning a little sauce over each fillet. Cover pan with a lid and gently simmer for 7-10 minutes until the fish is cooked through. Turn off the heat and squeeze the juice of half a over the fish.
Serve with steamed rice or warmed naan, fresh coriander leaves and more sliced chilli if you want more heat.
Clove Kitchen's tips
It might seem like a pain to sear the fish before adding it to the curry, but it's well worth the extra 5 minutes. Cooking the fish for a few minutes on each side adds more depth of flavour, keeps the fish moist and tender, and ensures it stays together when steaming in the curry.
Helpful tips
Can I prepare this fish curry in advance?
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Can I use a different type of fish for this curry?
Is there a substitute for rice bran oil?
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Notes
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