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September 16, 2025
Indian Fish Curry Recipe
Indian fish curry creates a very spicy dish inspired by Bengali fish recipe traditions that come directly from mother's authentic regional cooking expertise. This spicy preparation showcases how coastal Indian cuisine transforms fresh fish into incredibly flavorful curries through traditional spicing methods. The Bengali inspiration ensures authentic regional flavors that reflect genuine coastal cooking rather than generalized Indian preparations. This mother's recipe connection guarantees traditional techniques that have been perfected through generations of family cooking experience. The very spicy nature appeals to heat lovers while the authentic regional approach honors Bengali culinary traditions and coastal seafood preparation methods.
This Indian fish curry is a very spicy dish. The recipe was inspired by a Bengali fish recipe my mother used to make in India.
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
4
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Ingredients
3 tablespoons canola oil, divided
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1 ½ teaspoons salt, divided
4 white fish fillets
1 medium onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
2 teaspoons cayenne pepper, or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon white sugar
½ teaspoon ground turmeric
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro
Directions
Gather the ingredients.
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Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
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Add fish and turn to coat. Cover and refrigerate for 30 minutes.
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While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
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Preheat the oven to 350 degrees F (175 degrees C).
Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
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Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
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Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
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Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
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Recipe Tips
You can use frozen fish fillets for this recipe, just thaw them before use.
If you prefer a less spicy dish, don’t use as much cayenne pepper.
Nutrition Facts (per serving)
| 338 | Calories |
| 14g | Fat |
| 12g | Carbs |
| 42g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 1g | 7% |
| Cholesterol 56mg | 19% |
| Sodium 2715mg | 118% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 5g | |
| Protein 42g | 83% |
| Vitamin C 10mg | 11% |
| Calcium 69mg | 5% |
| Iron 2mg | 11% |
| Potassium 940mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
