Fish curry is one of those comforting dishes that you can enjoy for both lunch and dinner. It is light, flavorful, and very satisfying. The best part about fish curry is that it cooks very quickly because fish is already soft and tender. If it is cooked in the right way, the fish does not break, does not become mushy, and absorbs all the beautiful flavours of the spices.
This simple fish curry recipe is perfect for busy days when you want to make something delicious without spending too much time in the kitchen. It is made with basic spices, mustard oil, and no onion, no tomato, and no curd. Still, the taste is rich, aromatic, and absolutely mouth-watering.
Why You Will Love This Fish Curry Recipe
- Very easy and quick to prepare
- No onion, no tomato, no curd
- Perfect for lunch or dinner
- Goes well with rice, roti, or naan
- Light, comforting, and full of flavour
- Can be made with any fish of your choice
How To Make Fish Curry Step By Step (With Photo)
Step 1: Marinate the Fish
First, take 200 grams of fish in a bowl. Add salt, ¼ teaspoon turmeric powder, and ½ teaspoon red chilli powder. Mix everything gently with light hands because the fish is very soft and can break easily.
Once mixed, keep the fish aside for 10 to 15 minutes. Marination is optional, but if you have time, it really improves the taste of the fish curry.
Tip: If you are in a hurry, you can skip the marination step and still make a tasty curry.
Step 2: Fry the Fish (Optional but Recommended)
Heat a little oil in a tawa or non-stick pan. Place the marinated fish pieces gently into the pan. Fry them on medium heat until they become slightly golden and crisp on both sides.
Do not over-fry the fish. We only want a light crust so that the fish stays firm and does not break in the curry.
Once done, remove the fish from the pan and keep it aside.
Note: You can also add raw fish directly to the curry without frying. Frying just enhances the taste.
Step 3: Heat the Mustard Oil Properly
Now, take a deep pan or pot and add 2 to 3 tablespoons of mustard oil. Heat the oil on a medium flame until it starts smoking.
This step is very important. When mustard oil is heated properly, its raw smell disappears, and it gives a beautiful aroma to the curry. If you skip this step, the curry may taste bitter.
Once the oil starts smoking, reduce the flame slightly.
Step 4: Add Whole Spices for Aroma
Add ½ teaspoon fenugreek seeds, dry red chillies, and curry leaves to the hot oil. Fry them for a few seconds until they release a nice aroma.
This tempering gives a very unique and delicious flavour to the fish curry.
Step 5: Prepare and Add the Masala
In a small plate or bowl, mix all the ground spices:
- 1 teaspoon ginger garlic paste
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 tablespoon fish curry masala (optional)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chilli powder
- ½ teaspoon crushed red chilli or chilli flakes
Add this spice mixture to the pan. Sprinkle 2 to 3 tablespoons of water to prevent the spices from burning.
Cook the masala on a low flame and keep stirring. Roast it well until the raw smell of spices goes away and the masala becomes aromatic.
This step is very important for a flavorful fish curry.
Step 6: Make the Gravy
Once the masala is nicely roasted, add 1 cup of water. You can adjust the water according to your preferred consistency.
Bring the gravy to a boil and let it cook for a few minutes so that all the spice flavours mix well with the water.
At this stage, your curry base is ready.
Step 7: Add the Fish to the Curry
Now gently add the fried fish pieces to the gravy. Cover the pan and let it cook on a low flame for about 5 minutes.
Fish cooks very fast, so do not overcook it. Overcooking will make the fish break and lose its texture.
If you are using frozen fish, it may take a little more time than fresh fish.
Step 8: Garnish and Rest
After 5 minutes, turn off the flame. Open the lid and add freshly chopped coriander leaves.
Cover the pan again and let the curry rest for a few minutes. This helps the fish absorb all the flavours beautifully.
How to Serve Fish Curry
Serve this delicious fish curry hot with:
- Steamed rice
- Jeera rice
- Roti
- Naan
- Fish curry tastes especially amazing with plain rice. It is a perfect comfort meal.
Tips for Perfect Fish Curry
Use any fish of your choice, like pomfret, surmai, rohu, or boneless fish.
Always handle fish gently to avoid breaking.
Do not overcook the fish.
Heating mustard oil properly is very important.
Frying the fish is optional but adds extra flavour.
Adjust spices according to your taste.
Variations You Can Try
With Coconut Milk
If you want a richer and creamier curry, add coconut milk at the end. It makes the curry mildly sweet and very delicious.
With Onion
If you like thick gravy, you can add fried onions before adding the spice masala.
Without Frying
For a lighter version, skip frying the fish and add it directly to the gravy.
Simple Fish Curry (No Onion No Tomato)
Ingredients
Method
- In a bowl, gently mix fish with salt, turmeric, and red chilli powder. Marinate for 10–15 minutes (optional).
- Heat a little oil in a pan and lightly fry the fish until golden. Keep aside.
- Heat mustard oil in a deep pan until it starts smoking.
- Add fenugreek seeds, dry red chillies, and curry leaves. Fry for a few seconds.
- Add all ground spices with 2–3 tablespoons water. Cook on low flame until aromatic.
- Add 1 cup water and bring the gravy to a boil.
- Gently add fried fish, cover, and cook for 5 minutes on low flame.
- Turn off the heat, garnish with fresh coriander, and let it rest for a few minutes.
Notes
1. Which fish is best for fish curry?
You can use any fish of your choice for this curry. Pomfret, rohu, surmai, catla, or boneless fish all work well. Fresh fish gives the best taste, but frozen fish can also be used.
2. Can I make fish curry without frying the fish?
Yes, you can add raw fish directly to the gravy. Frying the fish is optional. However, lightly frying helps the fish stay firm and adds extra flavor to the curry.
3. Why is mustard oil used in this recipe?
Mustard oil gives a strong aroma and traditional taste to fish curry. Make sure to heat it until it starts smoking so the raw smell disappears.
4. Can I add onion or tomato to this fish curry?
This recipe is made without onion, tomato, or curd. But if you like thicker gravy, you can add fried onions. Tomatoes are optional but will slightly change the taste.
5. How do I prevent fish from breaking in curry?
Always handle fish gently, do not stir too much, and avoid overcooking. Cook the fish on low flame and only for the required time.
6. How long should fish be cooked in curry?
Fresh fish usually cooks in 5 minutes. Frozen fish may take 1–2 minutes extra. Do not cook for too long.
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This simple fish curry recipe is perfect for everyday cooking. It is light, comforting, and full of traditional flavors. Even without onion, tomato, or curd, this curry tastes absolutely delicious because of the perfectly cooked spices and mustard oil.
If you love easy homemade recipes that are quick and flavorful, this fish curry is a must-try. Make it once, and it will surely become a regular dish in your kitchen.
Happy cooking and enjoy your homemade fish curry ❤️🍛