27 Delicious Fish Curry Dishes for Flavorful Dining

Mmm, nothing warms the soul quite like a fragrant, simmering pot of fish curry. Whether you’re craving a quick weeknight dinner or a comforting meal to share, these globally-inspired dishes bring incredible flavor to your table with minimal fuss. Get ready to explore 27 delicious recipes that will transform your cooking routine and delight your taste buds—let’s dive in!

Spicy Coconut Fish Curry

Beneath the vibrant orange surface of this Spicy Coconut Fish Curry lies a harmonious blend of tropical warmth and oceanic freshness, where creamy coconut milk embraces tender white fish in a fragrant dance of Southeast Asian spices. Velvety textures and complex flavors develop as the curry simmers gently, creating a dish that feels both luxurious and comforting. This elegant preparation transforms simple ingredients into a sophisticated meal that transports the senses to distant shores with every spoonful.

Ingredients

For the Curry Base

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper

For the Liquid Components

• 2 cups coconut milk
• 1 cup fish stock
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice

For the Fish and Vegetables

• 1 1/2 pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 1 red bell pepper, sliced into thin strips
• 1/4 cup fresh cilantro, chopped
• 2 Thai chilies, thinly sliced (optional)

Instructions

1. Heat 2 tablespoons coconut oil in a large Dutch oven over medium heat until shimmering but not smoking.
2. Add 1 finely chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for exactly 1 minute until fragrant but not browned.
4. Add 2 tablespoons red curry paste, 1 teaspoon ground turmeric, and 1/2 teaspoon cayenne pepper, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Pour in 2 cups coconut milk and 1 cup fish stock, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to maintain a steady bubble without boiling vigorously.
7. Simmer uncovered for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
8. Season the 1 1/2 pounds fish pieces with a light sprinkle of salt and gently place them into the simmering curry in a single layer.
9. Add 1 sliced red bell pepper and 2 sliced Thai chilies (if using), submerging them partially in the liquid.
10. Cook for 6-8 minutes without stirring, until the fish turns opaque and flakes easily with a fork but still holds its shape.
11. Remove from heat and stir in 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, and 1/4 cup chopped cilantro.

Velvety coconut milk creates a luxurious sauce that clings to each flaky piece of fish, while the careful layering of spices builds from earthy turmeric to the gentle heat of cayenne. The finished curry offers a beautiful contrast between the tender fish and crisp-tender bell peppers, making it particularly stunning when served over jasmine rice to soak up every drop of the aromatic sauce. For an elegant presentation, garnish with additional cilantro leaves and lime wedges to brighten the rich flavors at the table.

Tangy Tamarind Fish Curry

Lusciously complex and deeply aromatic, this tamarind fish curry brings the vibrant flavors of coastal cuisine to your table with its perfect balance of tangy, spicy, and savory notes. The tender fish fillets simmer gently in a richly spiced coconut broth, creating a dish that feels both comforting and exotic. Each spoonful delivers a symphony of flavors that will transport your senses to sun-drenched shores.

Ingredients

• For the spice paste:
  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
• For the curry base:
  • 1 cup coconut milk
  • 2 cups fish stock
  • 2 tbsp tamarind paste
  • 1 tsp brown sugar
• For finishing:
  • 1 1/2 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh lime, cut into wedges

Instructions

1. Heat 1 tbsp coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle 2 tsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp cayenne pepper over the onion mixture, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 cup coconut milk and 2 cups fish stock, stirring to combine all ingredients thoroughly.
6. Whisk in 2 tbsp tamarind paste and 1 tsp brown sugar until fully dissolved in the liquid.
7. Bring the curry to a gentle simmer, then reduce heat to maintain a steady bubble without boiling vigorously.
8. Gently place 1 1/2 lbs fish pieces into the simmering curry, arranging them in a single layer.
9. Cover the pot and simmer for 8 minutes, until the fish flakes easily with a fork but still holds its shape.
10. Sprinkle 1/4 cup chopped fresh cilantro over the finished curry just before serving.
11. Serve immediately with lime wedges on the side for squeezing over individual portions.

Perfectly tender fish flakes apart at the slightest pressure, having absorbed the curry’s complex spicing while maintaining its delicate texture. The tamarind’s bright acidity cuts through the rich coconut milk, creating layers of flavor that unfold with each bite. For an elegant presentation, serve over jasmine rice and garnish with additional cilantro sprigs and a drizzle of reserved coconut cream.

Creamy Yogurt Fish Curry

Capturing the essence of coastal comfort with a touch of sophistication, this creamy yogurt fish curry marries tender white fish with a velvety, spiced sauce that feels both indulgent and nourishing. Combining the bright tang of yogurt with aromatic spices creates a harmonious balance that elevates simple ingredients into an elegant weeknight dinner. Perfect for those seeking a quick yet impressive meal, this dish brings restaurant-quality flavors to your home kitchen with minimal effort.

Ingredients

• For the fish:
  • 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
  • 1 tsp salt
  • 1 tbsp lemon juice
• For the sauce:
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 cup plain whole milk yogurt
  • 1/2 cup water
  • 1/4 cup chopped fresh cilantro

Instructions

1. Pat the fish pieces completely dry with paper towels and place in a medium bowl.
2. Sprinkle the fish with 1 tsp salt and 1 tbsp lemon juice, gently tossing to coat evenly.
3. Let the fish marinate at room temperature for exactly 15 minutes while you prepare the sauce.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add the chopped onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
7. Add 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to release their aromas.
8. Reduce the heat to low and gradually whisk in 1 cup yogurt, stirring constantly to prevent curdling.
9. Slowly pour in 1/2 cup water while continuing to whisk, creating a smooth, creamy sauce.
10. Gently place the marinated fish pieces into the sauce in a single layer.
11. Cover the skillet and simmer over low heat for 8-10 minutes, until the fish flakes easily with a fork but still holds its shape.
12. Remove from heat and stir in 1/4 cup chopped cilantro just before serving.

Offering a luxurious texture that coats each flaky piece of fish, the creamy sauce provides a subtle heat that builds gradually with each bite. The bright acidity from the yogurt cuts through the richness, creating a beautifully balanced dish that pairs wonderfully with steamed basmati rice or warm naan for soaking up every last drop of the vibrant sauce.

Thai Green Fish Curry

Oftentimes, the most memorable meals emerge from the delicate balance of bold flavors and subtle aromas, and this Thai green fish curry exemplifies that culinary harmony with its vibrant green hue and fragrant complexity. Offering both comfort and sophistication, it transforms simple ingredients into an elegant centerpiece worthy of any dinner table.

Ingredients

For the curry paste:
– 2 tbsp vegetable oil
– 1/4 cup chopped shallots
– 2 tbsp minced garlic
– 1 tbsp minced ginger
– 2 Thai green chilies, sliced
– 1/4 cup chopped cilantro stems
– 1 tsp ground coriander
– 1/2 tsp ground cumin

For the curry:
– 1 (13.5 oz) can coconut milk
– 1 lb firm white fish fillets, cut into 1-inch cubes
– 1 tbsp fish sauce
– 1 tsp palm sugar
– 1 cup Thai eggplant, quartered
– 1/4 cup Thai basil leaves
– 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1/4 cup chopped shallots and cook for 2 minutes until translucent.
3. Stir in 2 tbsp minced garlic, 1 tbsp minced ginger, 2 sliced Thai green chilies, and 1/4 cup chopped cilantro stems, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tsp ground coriander and 1/2 tsp ground cumin, toasting for 30 seconds to release their oils.
5. Pour in the entire can of coconut milk, stirring constantly to incorporate the paste.
6. Bring the curry to a gentle simmer, then reduce heat to maintain slight bubbling.
7. Gently place 1 lb fish cubes into the simmering curry, arranging them in a single layer.
8. Cook the fish for 4 minutes until opaque around the edges.
9. Add 1 tbsp fish sauce and 1 tsp palm sugar, stirring gently to dissolve.
10. Incorporate 1 cup quartered Thai eggplant, submerging them in the liquid.
11. Continue simmering for 3 more minutes until fish flakes easily with a fork and eggplant is tender.
12. Remove from heat and stir in 1/4 cup Thai basil leaves until just wilted.

Yieldingly tender fish flakes apart at the slightest pressure, while the eggplant maintains a satisfying bite against the creamy coconut broth. The vibrant green curry clings beautifully to jasmine rice, creating a stunning visual contrast when served in shallow bowls garnished with lime wedges that brighten each spoonful with their citrusy zing.

South Indian Fish Curry with Curry Leaves

Nestled within the vibrant tapestry of South Indian cuisine lies this exquisite fish curry, where flaky white fish bathes in a fragrant, coconut-infused gravy punctuated by the citrusy aroma of fresh curry leaves. Unfolding with layers of warm spice and tangy tamarind, this dish offers a sophisticated yet approachable journey into coastal flavors. Ultimately, it’s a harmonious balance of richness and brightness, perfect for elevating a weeknight dinner into something memorable.

Ingredients

For the Spice Paste:
– 1 tbsp coconut oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 tsp turmeric powder
– 2 tsp coriander powder
– 1 tsp red chili powder
– 1 tbsp tamarind paste

For the Curry:
– 1.5 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1 cup canned coconut milk
– 1 cup water
– 20 fresh curry leaves
– 1 tsp salt

Instructions

1. Heat 1 tbsp coconut oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add the finely chopped yellow onion and sauté for 8–10 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp red chili powder, toasting the spices for 30 seconds to release their oils.
5. Mix in 1 tbsp tamarind paste and cook for 1 minute, stirring constantly to combine.
6. Pour in 1 cup canned coconut milk and 1 cup water, bringing the mixture to a gentle simmer.
7. Add 20 fresh curry leaves and 1 tsp salt, then reduce the heat to low and let the curry simmer uncovered for 10 minutes to meld the flavors.
8. Gently place the 2-inch fish pieces into the simmering curry, ensuring they are submerged.
9. Cover the pot and cook for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
10. Turn off the heat and let the curry rest for 5 minutes before serving.

Unbelievably tender, the fish practically dissolves on the tongue, while the velvety gravy carries a subtle heat and tang that lingers pleasantly. Using fresh curry leaves is key—their aromatic, citrus-forward notes elevate the dish from simply spicy to complexly fragrant. Serve it over steamed basmati rice or with warm, flaky parathas for a truly immersive experience.

Ginger-Lime Fish Curry

Vibrant and aromatic, this ginger-lime fish curry marries the zesty brightness of fresh citrus with the warm, earthy notes of ginger in a delicate coconut broth. Succulent white fish fillets gently poach in this fragrant liquid, absorbing the complex flavors while maintaining their tender texture. This elegant dish transforms simple ingredients into a sophisticated meal that feels both comforting and exotic.

Ingredients

For the spice paste:
– 2 tbsp fresh ginger, finely grated
– 4 garlic cloves, minced
– 1 tbsp ground coriander
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper

For the curry base:
– 1 tbsp coconut oil
– 1 medium yellow onion, thinly sliced
– 1 (13.5 oz) can coconut milk
– 1 cup fish stock
– 2 tbsp fresh lime juice
– 1 tsp lime zest

For finishing:
– 1 1/2 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1/4 cup fresh cilantro leaves
– 1 fresh lime, cut into wedges

Instructions

1. Combine grated ginger, minced garlic, ground coriander, turmeric, and cayenne pepper in a small bowl to create a uniform spice paste.
2. Heat 1 tablespoon of coconut oil in a large, heavy-bottomed pot over medium heat until shimmering but not smoking.
3. Add thinly sliced onion and cook for 6-8 minutes, stirring frequently, until softened and translucent but not browned.
4. Add the spice paste to the onions and cook for 1 minute, stirring constantly to prevent burning and to release the aromatic oils.
5. Pour in the coconut milk and fish stock, then bring the mixture to a gentle simmer over medium-low heat.
6. Stir in lime juice and lime zest, then reduce heat to maintain a bare simmer with occasional small bubbles breaking the surface.
7. Gently place fish pieces into the simmering liquid in a single layer, ensuring they are fully submerged.
8. Cover the pot and poach the fish for 6-8 minutes, until the flesh turns opaque and flakes easily with a fork.
9. Remove the pot from heat and let it stand covered for 2 minutes to allow the fish to finish cooking gently in the residual heat.
10. Sprinkle fresh cilantro leaves over the curry just before serving.

What makes this curry truly exceptional is the way the delicate fish flakes melt in your mouth against the creamy coconut broth. The ginger provides a warm foundation while the lime cuts through with refreshing acidity, creating a beautifully balanced flavor profile. Serve this elegant curry over jasmine rice or with crusty bread to soak up every last drop of the fragrant sauce.

Malaysian Fish Curry with Pandan Leaves

Vividly aromatic and deeply comforting, this Malaysian fish curry with pandan leaves transports the senses to Southeast Asian kitchens with its complex layers of spice and herbaceous notes. The pandan leaves infuse the curry with their distinctive floral fragrance, while the fish becomes tender and flaky as it simmers in the rich coconut broth. Each spoonful offers a harmonious balance of heat from the chilies, tang from the tamarind, and creaminess from the coconut milk.

Ingredients

For the spice paste:
– 1/4 cup chopped shallots
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 2 red chilies, stemmed and chopped
– 1 tbsp curry powder
– 1 tsp ground turmeric

For the curry:
– 1 lb firm white fish fillets (such as cod or snapper), cut into 2-inch pieces
– 2 cups coconut milk
– 4 fresh pandan leaves, tied into a knot
– 2 tbsp vegetable oil
– 1 tbsp tamarind paste
– 1 tsp salt
– 1/2 cup water

For garnish:
– 1/4 cup fresh cilantro leaves
– 1 lime, cut into wedges

Instructions

1. Combine shallots, garlic, ginger, red chilies, curry powder, and turmeric in a food processor and blend into a smooth paste, scraping down the sides as needed.
2. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
3. Add the spice paste and cook, stirring constantly, until fragrant and the oil begins to separate, about 5 minutes.
4. Pour in coconut milk and 1/2 cup water, stirring to combine with the spice paste.
5. Add the knotted pandan leaves and bring the mixture to a gentle simmer over medium-low heat.
6. Stir in tamarind paste and salt until fully dissolved.
7. Gently place fish pieces into the simmering curry, arranging them in a single layer.
8. Cover the pot and simmer for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
9. Remove the pandan leaves and discard them.
10. Taste the curry and adjust seasoning if necessary.
11. Ladle the curry into serving bowls and garnish with fresh cilantro leaves and lime wedges.

Aromatic and velvety, this curry boasts tender fish that flakes at the slightest pressure, swimming in a richly spiced coconut broth. The pandan leaves impart a subtle floral note that complements the warmth of turmeric and chilies beautifully. For an elegant presentation, serve it over jasmine rice in shallow bowls, allowing the vibrant yellow curry to pool around the grains, and offer extra lime wedges for a bright, citrusy finish.

Tomato and Basil Fish Curry

Fragrant and sophisticated, this tomato and basil fish curry brings coastal elegance to your weeknight table with its harmonious blend of sweet tomatoes, aromatic basil, and tender white fish. Inspired by the vibrant flavors of Mediterranean cuisine, it transforms simple ingredients into a restaurant-worthy dish that feels both comforting and refined. Each spoonful promises a delicate balance of bright acidity and herbal freshness, making it an ideal centerpiece for intimate dinners or impressive casual gatherings.

Ingredients

For the base

– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced

For the sauce

– 1 (28 oz) can crushed tomatoes
– 1 cup fish or vegetable broth
– 1/4 cup heavy cream
– 1 tsp sugar
– 1/2 tsp red pepper flakes
– 1 tsp salt

For finishing

– 1 1/2 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1/2 cup fresh basil leaves, thinly sliced

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
4. Pour in 1 can crushed tomatoes, 1 cup fish broth, 1 tsp sugar, 1/2 tsp red pepper flakes, and 1 tsp salt, stirring to combine thoroughly.
5. Bring the sauce to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
6. Gently place 1 1/2 lbs fish pieces into the simmering sauce in a single layer, spacing them evenly.
7. Cover the pot and cook for 8-10 minutes until fish is opaque and flakes easily with a fork.
8. Turn off the heat and stir in 1/4 cup heavy cream until fully incorporated into the sauce.
9. Fold in 1/2 cup sliced basil leaves just before serving to preserve their bright color and fresh flavor.

Creamy yet light, this curry offers tender fish that melts against the velvety tomato sauce, while the basil provides a refreshing herbal counterpoint. For an elegant presentation, serve it over saffron-infused rice or with crusty bread to soak up every last drop of the fragrant sauce, garnished with additional basil leaves for visual appeal.

Punjabi Fish Masala Curry

Fragrant and vibrantly spiced, this Punjabi Fish Masala Curry brings the warmth of North Indian coastal cuisine to your table with tender fish simmered in a rich, aromatic gravy. Perfectly balanced between heat and depth, this dish transforms simple ingredients into an extraordinary culinary experience. Follow these steps to recreate this comforting curry that will transport your senses straight to the shores of Punjab.

Ingredients

For the fish marinade:
– 1 lb firm white fish fillets (cod or tilapia), cut into 2-inch pieces
– 1 tbsp lemon juice
– 1 tsp turmeric powder
– 1 tsp salt

For the masala base:
– 2 tbsp vegetable oil
– 1 large onion, finely chopped (about 1 cup)
– 2 tomatoes, pureed (about 1 cup)
– 4 garlic cloves, minced
– 1-inch ginger, grated
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– 1/2 cup water
– 2 tbsp fresh cilantro, chopped

Instructions

1. Pat the fish pieces completely dry with paper towels.
2. Combine fish pieces with lemon juice, turmeric powder, and salt in a medium bowl.
3. Marinate the fish for 15 minutes at room temperature.
4. Heat vegetable oil in a large skillet over medium heat until shimmering.
5. Add cumin seeds and cook for 30 seconds until fragrant and slightly darkened.
6. Add chopped onion and sauté for 6-8 minutes until golden brown.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Add tomato puree and cook for 5 minutes until the oil separates from the mixture.
9. Sprinkle in coriander powder, red chili powder, and garam masala.
10. Cook the spice mixture for 2 minutes, stirring constantly to prevent burning.
11. Pour in 1/2 cup water and bring the gravy to a gentle simmer.
12. Carefully place marinated fish pieces into the simmering gravy.
13. Cover the skillet and cook for 8-10 minutes until fish is opaque and flakes easily.
14. Gently stir in chopped cilantro just before serving.

Hearty and satisfying, this curry features flaky fish that melts in your mouth against a robust, spiced gravy with layers of complex flavor. The texture remains beautifully distinct—tender fish pieces suspended in a velvety sauce that clings perfectly to steamed basmati rice. For an authentic experience, serve in shallow bowls garnished with extra cilantro and a squeeze of fresh lime to brighten the rich spices.

Kerala-Style Fish Stew

Sublime in its simplicity yet profound in flavor, this Kerala-style fish stew captures the coastal essence of Southern India with delicate coconut milk broth and aromatic spices. Steeped in tradition yet remarkably approachable, this dish transforms humble ingredients into an elegant culinary experience that feels both comforting and sophisticated. Each spoonful reveals layers of flavor that speak to generations of coastal cooking wisdom.

Ingredients

For the Spice Base:
– 1 tablespoon coconut oil
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 2 green chilies, slit lengthwise
– 1 teaspoon black mustard seeds
– 10 fresh curry leaves

For the Broth:
– 1 cup thin coconut milk
– 1 cup thick coconut milk
– 1 teaspoon ground turmeric
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt

For the Fish:
– 1 pound firm white fish fillets (such as cod or halibut), cut into 2-inch pieces

Instructions

1. Heat 1 tablespoon coconut oil in a heavy-bottomed pot over medium heat until it shimmers.

2. Add 1 teaspoon black mustard seeds and cook for 30 seconds until they begin to pop.

3. Add 1 thinly sliced medium yellow onion and sauté for 4-5 minutes until translucent.

4. Stir in 3 minced garlic cloves, 1-inch grated ginger, 2 slit green chilies, and 10 fresh curry leaves, cooking for 2 minutes until fragrant.

5. Pour in 1 cup thin coconut milk, stirring to combine with the spice base.

6. Add 1 teaspoon ground turmeric and 1 teaspoon salt, whisking until fully incorporated.

7. Gently place 1 pound of fish pieces into the simmering broth, arranging them in a single layer.

8. Cook the fish for 6-8 minutes, spooning broth over the top occasionally, until opaque and flaky.

9. Reduce heat to low and slowly pour in 1 cup thick coconut milk, being careful not to let it boil.

10. Stir in 1 tablespoon apple cider vinegar and immediately remove from heat.

11. Let the stew rest for 5 minutes off the heat to allow flavors to meld.

Graceful in its final form, the stew presents tender fish that flakes at the slightest pressure, suspended in a creamy golden broth with subtle heat from the chilies. Serve it over steamed basmati rice to absorb the complex coconut-infused liquid, or with crusty bread for dipping into the aromatic sauce that balances richness with bright acidity.

Lemongrass Fish Curry

Unfolding in layers of aromatic complexity, this lemongrass fish curry marries the bright, citrusy notes of Southeast Asia with the delicate flakiness of white fish, creating a dish that feels both exotic and comforting. Gently simmered in a coconut milk base infused with fragrant herbs and spices, each spoonful offers a harmonious balance of flavors that will transport your senses to distant shores. This elegant preparation transforms simple ingredients into a sophisticated meal perfect for both weeknight dinners and special occasions.

Ingredients

For the spice paste:
– 2 stalks lemongrass, tender white parts only, finely chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 1 fresh red chili, seeded and minced
– 1 teaspoon ground turmeric

For the curry base:
– 1 tablespoon coconut oil
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup fish stock
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar

For the fish and finishing:
– 1 pound firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons fresh lime juice

Instructions

1. Combine the chopped lemongrass, minced garlic, grated ginger, minced chili, and ground turmeric in a small food processor.
2. Pulse the spice mixture for 30 seconds until it forms a coarse paste, scraping down the sides once during processing.
3. Heat 1 tablespoon coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
4. Add the spice paste to the hot oil and cook while stirring constantly for 3 minutes until fragrant and slightly darkened in color.
5. Pour in the coconut milk, fish stock, fish sauce, and brown sugar, stirring to combine all ingredients thoroughly.
6. Bring the curry base to a gentle simmer over medium-low heat, then reduce heat to maintain a bare simmer for 10 minutes to allow flavors to meld.
7. Gently place the fish pieces into the simmering curry in a single layer, being careful not to overcrowd the pot.
8. Cook the fish for 6-8 minutes, spooning the curry sauce over the top occasionally, until the fish flakes easily with a fork but still holds its shape.
9. Remove the pot from heat and stir in the chopped cilantro and fresh lime juice just before serving.

Zestful and vibrant, this curry showcases the fish’s tender, flaky texture against the rich, aromatic sauce that clings beautifully to each bite. The final squeeze of lime juice brightens the coconut milk’s creaminess while the cilantro adds fresh herbal notes that cut through the richness. For an elegant presentation, serve over jasmine rice in shallow bowls garnished with extra cilantro sprigs and lime wedges, allowing the golden-hued sauce to pool around the grains.

Fish Curry with Mustard Seeds

Kindling the senses with its aromatic complexity, this fish curry with mustard seeds offers a sophisticated take on coastal comfort food. The golden-hued broth, fragrant with toasted spices and creamy coconut milk, envelops tender white fish fillets in a harmonious blend of heat and earthiness. Each spoonful promises a journey through layers of flavor that are both refined and deeply satisfying.

Ingredients

For the spice base:
– 2 tablespoons vegetable oil
– 1 teaspoon black mustard seeds
– 1 medium yellow onion, finely chopped (about 1 cup)
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated

For the curry sauce:
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 (13.5 oz) can coconut milk
– 1 cup fish stock
– 1 teaspoon salt

For finishing:
– 1 1/2 pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice

Instructions

1. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 teaspoon black mustard seeds and cook for 30 seconds until they begin to pop, covering the pan partially to prevent splattering.
3. Add 1 cup chopped yellow onion and sauté for 5 minutes until translucent and softened.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle in 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and 1/2 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in 1 can coconut milk and 1 cup fish stock, stirring to combine all ingredients thoroughly.
7. Bring the curry to a gentle simmer over medium-low heat, then reduce heat to maintain a bare simmer.
8. Cook the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. Gently place 1 1/2 pounds fish pieces into the simmering sauce, arranging them in a single layer.
10. Poach the fish for 6-8 minutes until opaque and flaky when tested with a fork, being careful not to stir vigorously.
11. Remove the pot from heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice.
12. Let the curry rest for 3 minutes to allow the flavors to meld before serving.

The tender fish flakes beautifully against the creamy, golden-hued sauce, while the mustard seeds provide delightful pops of pungent flavor. This elegant curry shines when served over jasmine rice to absorb the aromatic broth, or alongside roasted vegetables for a complete meal that feels both sophisticated and comforting.

Bengali Fish Curry with Potatoes

Capturing the soul of Bengali cuisine, this fish curry marries delicate white fish with earthy potatoes in a golden-hued sauce that sings with aromatic spices. Comforting yet sophisticated, it transforms humble ingredients into a dish worthy of celebration. Each spoonful reveals layers of flavor that speak to generations of culinary tradition.

Ingredients

For the spice paste:
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 tsp ground turmeric
– 1 tsp red chili powder
– 1 tsp ground cumin
– 1 tsp ground coriander

For the curry:
– 1.5 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup water
– 1 tsp salt
– 1 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat until shimmering.
2. Add 1 finely chopped large yellow onion and cook for 8-10 minutes, stirring frequently, until golden brown and caramelized.
3. Stir in 4 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp turmeric, 1 tsp red chili powder, 1 tsp cumin, and 1 tsp coriander, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 cup water and 1 tsp salt, scraping any browned bits from the bottom of the pot.
6. Add 2 cubed potatoes, bring to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 12-15 minutes until potatoes are fork-tender but still hold their shape.
8. Gently place 1.5 lbs fish pieces into the simmering sauce, arranging them in a single layer.
9. Spoon sauce over the fish, cover, and cook for 6-8 minutes until fish flakes easily with a fork.
10. Remove from heat and sprinkle with 1 tbsp chopped cilantro.

Remarkably tender fish flakes apart at the slightest pressure, while the potatoes absorb the vibrant turmeric-stained sauce. The harmonious balance of earthy spices against the mild sweetness of onion creates a deeply satisfying complexity. For an elegant presentation, serve over steamed basmati rice with a wedge of lime to brighten the rich flavors.

Mango Fish Curry

Unfolding like a tropical dream, this mango fish curry marries the sweet succulence of ripe mangoes with the delicate flakiness of white fish, creating a vibrant dish that transports your senses straight to sun-drenched shores. Its golden-hued sauce, fragrant with warming spices and creamy coconut milk, offers a sophisticated balance of sweet, savory, and subtly spicy notes that will elevate any weeknight dinner into an exotic culinary escape. Perfect for both intimate gatherings and festive occasions, this curry promises to become an instant favorite in your repertoire.

Ingredients

For the mango purée:
– 2 large ripe mangoes, peeled and chopped (about 2 cups)
– 1/4 cup water

For the curry base:
– 1 tablespoon coconut oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 (13.5 oz) can coconut milk
– 1 tablespoon fresh lime juice
– 1 teaspoon salt

For the fish:
– 1 1/2 pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 2 tablespoons fresh cilantro, chopped

Instructions

1. Combine the chopped mangoes and 1/4 cup water in a blender and purée until completely smooth, about 1 minute.
2. Heat 1 tablespoon coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the chopped onion and cook, stirring frequently, until translucent and softened, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute.
5. Sprinkle in 1 teaspoon turmeric, 1 teaspoon coriander, and 1/2 teaspoon cayenne pepper, toasting the spices while stirring constantly for 30 seconds.
6. Pour in the mango purée and cook, stirring occasionally, until the mixture thickens slightly and darkens in color, about 3-4 minutes.
7. Add the entire can of coconut milk and 1 teaspoon salt, stirring to combine completely.
8. Bring the curry to a gentle simmer over medium-low heat, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
9. Gently place the fish pieces into the simmering curry in a single layer, making sure they’re submerged in the sauce.
10. Cover the skillet and cook over low heat until the fish is opaque and flakes easily with a fork, about 6-8 minutes.
11. Remove from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro.

Exquisitely tender fish flakes apart at the slightest touch, while the velvety curry sauce clings to each piece with its tropical sweetness beautifully cut by the lime’s bright acidity. Serve this stunning curry over jasmine rice to soak up every drop of the golden sauce, or for an elegant presentation, garnish with thin mango slices and extra cilantro sprigs for a restaurant-worthy finish.

Garlic and Herb Fish Curry

Perfectly balancing aromatic spices with delicate seafood, this garlic and herb fish curry transforms simple ingredients into an elegant weeknight dinner. Plump white fish fillets simmer gently in a fragrant coconut broth infused with fresh herbs and warming spices. Each spoonful offers a sophisticated harmony of flavors that feels both comforting and refined.

Ingredients

For the spice paste:
– 4 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tbsp ground coriander
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper

For the curry base:
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 1 (14-oz) can coconut milk
– 1 cup fish stock
– 2 tbsp fresh cilantro, chopped
– 1 tbsp fresh mint, chopped

For the fish:
– 1 1/2 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Combine minced garlic, grated ginger, coriander, turmeric, and cayenne pepper in a small bowl to create the spice paste.
2. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
3. Add finely chopped onion and cook, stirring frequently, until translucent and lightly golden, approximately 6-8 minutes.
4. Stir in the prepared spice paste and cook for 1 minute until fragrant, being careful not to burn the spices.
5. Pour in the coconut milk and fish stock, then bring the mixture to a gentle simmer.
6. Reduce heat to low and let the curry base cook uncovered for 10 minutes to allow flavors to meld.
7. Season fish pieces evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
8. Gently place the seasoned fish pieces into the simmering curry, arranging them in a single layer.
9. Cover the pot and cook for 6-8 minutes until the fish turns opaque and flakes easily with a fork.
10. Remove from heat and stir in chopped cilantro and mint just before serving.

Succulent fish flakes apart at the slightest pressure, absorbing the golden-hued coconut broth that carries both warmth from the spices and freshness from the herbs. Serve this elegant curry over jasmine rice to catch every drop of the aromatic sauce, or with naan bread for dipping into the richly spiced liquid.

Conclusion

These 27 fish curry dishes showcase incredible global flavors you can easily recreate at home. Try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest boards to save these delicious recipes for future cooking adventures!