Authentic Fish Curry Recipe – Cod, Serrano & Turmeric Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Fish Curry Recipe – Cod, Serrano & Turmeric Delight

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. There’s just something so satisfying about flaky fish swimming in a flavorful, aromatic sauce. I’m so excited to share my go-to recipe for an authentic fish curry – it’s a delightful blend of cod (or tilapia!), fragrant spices, and a little kick from a serrano pepper. Trust me, this one will become a weeknight favorite!

Why You’ll Love This Recipe

This fish curry isn’t just delicious; it’s also surprisingly easy to make. It comes together in under 30 minutes, making it perfect for busy evenings. The combination of turmeric, curry leaves, and a touch of heat creates a truly unforgettable flavor. Plus, it’s a healthy and satisfying meal that the whole family will enjoy.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 pound wild-caught cod or tilapia fillets
• 2 tablespoons avocado oil
• ¼ cup minced garlic (about 4-5 cloves)
• 15 curry leaves
• 1 serrano pepper, finely chopped (remove seeds for less heat)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon turmeric powder
• 1 (14.5-ounce) can organic diced tomatoes
• 1 cup water

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Avocado Oil: Benefits & Substitutions

Avocado oil is my go-to for Indian cooking because of its high smoke point and mild flavor. But if you don’t have it, you can easily substitute with vegetable oil, coconut oil, or even ghee.

Curry Leaves: A South Indian Staple

Curry leaves are essential for an authentic South Indian flavor. They have a unique, slightly citrusy aroma. You can find them fresh or frozen at most Indian grocery stores. If you absolutely can’t find them, a pinch of dried curry leaf powder can work in a pinch, but fresh is always best!

Serrano Pepper: Heat Level & Alternatives

Serrano peppers bring a lovely warmth to this curry. They’re medium-hot, but you can adjust the heat by removing the seeds or using a milder chili like a jalapeño. For a spicier kick, try a Thai chili!

Wild-Caught Cod vs. Tilapia: Flavor & Texture

I prefer wild-caught cod for its firm texture and delicate flavor. Tilapia is a great, more affordable option too – it’s a bit milder in taste. Both work beautifully in this curry.

Turmeric Powder: Quality & Health Benefits

Turmeric isn’t just about color and flavor; it’s packed with health benefits! Look for a good quality turmeric powder that’s vibrant orange in color. It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the avocado oil in a pot or deep skillet over low-medium heat.
2. Add the minced garlic, serrano pepper, and curry leaves. Sauté for 3-4 minutes, stirring often, until everything is fragrant. You’ll know it’s ready when the garlic is golden and the curry leaves are crisp.
3. Now, stir in the salt, black pepper, and turmeric powder. Mix well to combine with the garlic mixture – this blooms the spices and releases their flavors.
4. Add the diced tomatoes, give it a good stir, then cover the pot and let it simmer for about 10 minutes. This helps the tomatoes break down and create a lovely base for the curry.
5. Pour in the water and gently add the fish pieces. Make sure they’re submerged in the sauce.
6. Cover the pot again and cook for another 10 minutes, or until the fish is tender and flakes easily with a fork. Don’t overcook it, or it will become dry!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency

If you like a thicker curry, you can mash a few of the tomatoes against the side of the pot during the simmering process. Or, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the last few minutes of cooking.

Balancing the Spice Level

Taste as you go! Add more serrano pepper or a pinch of cayenne pepper if you want more heat. A squeeze of lime juice at the end can also brighten the flavors and balance the spice.

Ensuring Fish is Cooked Through

The fish is done when it’s opaque and flakes easily with a fork. Use a thermometer to check – it should reach an internal temperature of 145°F (63°C).

Using Fresh vs. Canned Tomatoes

Fresh tomatoes are wonderful if you have them! Use about 2 cups of chopped fresh tomatoes instead of the canned ones.

The Importance of Simmering

Don’t rush the simmering process. It’s what allows the flavors to meld together and create a truly delicious curry.

Variations

Want to switch things up? Here are a few ideas:

Vegan Fish Curry (Using Plant-Based Fish)

Substitute the cod or tilapia with plant-based fish alternatives. There are some great options available now!

Gluten-Free Fish Curry

This recipe is naturally gluten-free! Just double-check that your diced tomatoes don’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild to Hot)

Adjust the amount of serrano pepper to your liking. Remove the seeds for a milder curry, or add a pinch of cayenne pepper for extra heat.

Goan Fish Curry Adaptation (Coconut Milk)

Add ½ cup of coconut milk during the last 5 minutes of cooking for a creamy, Goan-style fish curry. My grandmother always added a touch of coconut!

Kerala Fish Curry Adaptation (Tamarind)

Add 1 tablespoon of tamarind paste along with the water for a tangy, Kerala-inspired flavor.

Serving Suggestions

This fish curry is fantastic served with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of fish works best in this curry?

Cod and tilapia are excellent choices, but you can also use haddock, halibut, or even salmon.

Can I use frozen fish for this recipe?

Yes, absolutely! Just make sure to thaw the fish completely before adding it to the curry.

How can I adjust the heat level of the curry?

Remove the seeds from the serrano pepper for less heat, or add a pinch of cayenne pepper for more.

What is the best way to serve this fish curry?

With steamed rice and naan bread! A side of raita is also a great addition.

Can this curry be made ahead of time?

You can make the curry base (up to the point of adding the fish) ahead of time and store it in the refrigerator for up to 2 days. Add the fish and finish cooking just before serving.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!